Green Curry Recipe

Name: Green Curry Recipe
Yield: 1
Cuisine: Thai

Recipe By Slurrp

The Thai Green Curry is based on coconut milk and fresh green chilies, the color comes out creamy mild green. The one essential step to make a great green curry is to fry off the curry paste.The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.

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Ingredients For Green Curry Recipe

1 tablespoon coriander seeds
2 Cloves
4 Peppercorn
2 Lemongrass
Garlic Cloves
Ginger
Green Chili
Onion
Coriander leaves
Thai basil
1 big or 2 smal l lime leaves
Vinegar
Salt
Red Bell Pepper
Green Bell Pepper
Baby Corn
Mushrooms
Broccoli
2 cup coconut milk
Cornflour

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Directions : Green Curry Recipe

STEP 1.In a pan add the coriander seeds, cloves, and peppercorn, dry roast it for a min, and keep tossing the pan. Once you can smell the aroma turn off the flame.

STEP 2.Let them cool and take all the dry spices to a blender and blend them.

STEP 3.Pound the lemongrass a little and then chop them. And add into the blender with the dry ingredients.

STEP 4.Also add 7-8 garlic cloves, chopped ginger (1 ½ -inch), chopped green chilies, onion, ½ cup coriander leaves, ½ cup thai basil, one big lime leaf( removed the center way), 1tsp vinegar, 1tsp salt.

STEP 5.Grind all these ingredients into a fine paste. If you feel the paste is dry, add a little bit of mixture.

STEP 6.Chop all the necessary vegetables.

STEP 7.Heat a tbsp oil in a pan, now go in the aromatic paste(around 5tbsp) and cook the paste lightly for a minute. The paste is cooked, so now keep the paste aside in the pan and

STEP 8.Add more 1tbsp oil for cooking the vegetables. Start by adding the red and green bell peppers, saute them for a min and then add the sliced and diced baby corns, broccoli, and saute them. Combine the aromatic paste as well and keep sautéing them.

STEP 9.Now add the mushrooms, saute them and then add salt to taste, and keep stirring them.

STEP 10.Next, we are going to add 2 cups of coconut milk but start by adding 1 cup first and mix it well with the veggies and mixture.

STEP 11.In the other cup of coconut milk, we will add 1tbsp cornflour and mix them well. Then pour it into the pan as well.

STEP 12.Let this cook for at least 2-3mins. We will add a few kaffir leaves crushing a little for more taste and flavor, stir it in and if needed add a little more salt. And give it a good stir.

STEP 13.The curry is bubbling and the vegetables are done, so now turn off the flame. The curry is ready and now it’s time to serve.

STEP 14.Have it with plain white rice. It tastes amazing.

Nutrition
value

1415

calories per serving

127 g Fat16 g Protein59 g Carbs40 g FiberOther

Current Totals

127 g Fat
16 g Protein
59 g Carbs
40 g Fiber

MacroNutrients

Carbs
59 g
Protein
16 g
Fiber
40 g

Fats

Fat
127 g

Vitamins & Minerals

Calcium
247 mg
Iron
17 mg
Vitamin A
612 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
185 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
253 mg
Manganese
17 mg
Phosphorus
360 mg
Selenium
3 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.