Tuesday, 6 May 2014

THAI GREEN VEG CURRY

CHEF BB


THAI GREEN VEG CURRY

INGREDIENTS:

            Mushroom                             - 100 gm
            Pockche                                - 50 gm
            Zucchini green                     - 200 
            Thai brinjal                            - 30g
            Lemon grass                         - ½ tea spoon
            Galangal                                - one piece (small)
            Basil                                       - 05 Nos
            Green curry paste                - 50 gm
 Lime leaf                               - 05 Nos
            Coconut milk                                    - 01 cup (should be from coconut powder)
            Armot powder                       - ½ tea spoon
            White pepper                                    - ½ tea spoon
            Sugar                                     - 01 tea spoon
            Salt                                         - To taste

MOP :

            cut roughly Lemon grass, galangal, lime leaf, basil. Boil the mushroom in turmeric water and cut it.  Fry the Thai brinjal. Heat oil in a wok add galangal, lemon grass, basil, lime leaf and sauté it well. Now add green curry paste and all vegetables to it. Season it with turmeric, salt, white pepper, aroumat powder, sugar a pinch. Then add coconut milk and cook it till thick. Serve it hot. It should be green in colour.

Note:  In the same way you can prepare chicken, fish, paneer, prawn. If you are preparing Thai red curry/Thai yellow curry just use the appropriate curry paste.

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