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Garden Vegetables in Thai Green Curry with Brown Rice step by step. Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.

To begin with this recipe, we must prepare a few ingredients. You can have garden vegetables in thai green curry with brown rice using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Garden Vegetables in Thai Green Curry with Brown Rice:

1. Take 2 Teaspoons Lemongrass stalk , thinly sliced
2. Prepare 5 Green Chillies
3. Prepare 6 cloves Garlic
4. Prepare 1 1/2 Tablespoons ginger Shredded
5. Get 1 Teaspoon coriander seeds Roasted and
6. Make ready 1 Teaspoon cumin seeds Roasted and
7. Get 3 Tablespoons coriander Fresh chopped stalks
8. Get 3 Tablespoons coriander leaves Fresh
9. Make ready 1 1/2 Cups Coconut milk Fresh
10. Get 1 Teaspoon Jaggery
11. Make ready 1 Cup Vegetable stock
12. Make ready 2 Tablespoons Oil
13. Prepare 1 1/2 Cups Veggies Garden (Broccoli, mushrooms, carrot, tofu)
14. Prepare to Taste Salt

For a spicier variation, substitute red curry paste for the green, or serve hot sauce on the side. For an especially colorful dish, use Thai purple rice in place of the brown rice." This Thai Coconut Curry Rice recipe is spicy, satisfying, and perfect for busy weeknights! Learn how to make homemade Thai curry rice with this quick and easy dinner recipe. I've been on a vegetable-packed coconut curry kick lately—they're just the perfect transition food for this time of year.

Steps to make Garden Vegetables in Thai Green Curry with Brown Rice:

1. Grind the ingredients of green curry paste with little water. It should be of chutney consistency but finely ground.
2. Heat oil in a wok on medium-high flame. Add the green curry paste and fry for 3-4 minutes. Add the uncooked garden veggies. Fry for 4 minutes.
3. Add the coconut milk and half the water and bring it to boil on low flame. The coconut milk will split if it is on high. Simmer it for 5 minutes. Add salt and jaggery. Add remaining water if you find the sauce too thick. Boil it for further 5 minutes.
4. Transfer in a serving dish. Sprinkle fresh coriander leaves and serve it hot with brown/jasmine/hibachi rice and a slice of lemon.

This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It's full of flavor and simple enough for weeknight dinners. It is served with white rice and other vegetable dishes. It is vegan, gluten-free, and soy-free - yet super quick and easy. Put in your favorite veggies and protein of choice and you have a delicious, no-fuss meal!

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