Thai Curry With Jasmine Rice

Thai Curry With Jasmine Rice
  • 1tsp Coriander seeds
  • 1tsp Cumin seeds
  • 8 - 10 Peppercorns
  • 2 inches Kalangan (thai ginger)
  • ¼ cup Coriander stems
  • 2 stalks chopped Lemon grass
  • 8 Garlic cloves
  • 1 medium Onion
  • 3 Green chillies
  • 4 Bird eye chillies
  • 5 Thai brinjals
  • 3 Kafir lime leaves
  • Sweet basil
  • Salt
  • 1 cup Jasmine rice

For curry - 
  • 2 tbsp Oil
  • 2 tbsp Thai curry paste
  • 1 cup Broccoli florets
  • 1 cup Carrot
  • 1 cup Baby corn
  • ½ cup French beans
  • 400 ml Coconut milk
  • ½ cup Red capsicum chunks
  • 1/2 cup Green capsicum chunks

Take all the ingredients of the Thai curry and paste into a mixer grinder.
Add 2 tbsp of water and grind it into a fine paste. Keep it aside
Take a pan and heat it on low flame. Add the oil once it becomes ready.
Add 2 tbsp of the thai curry paste and saute for 2 mins.
Add baby corn, carrot, and broccoli and mix well.
Add a pinch of salt as per taste and mix well.
Add the French beans.
Cover and cook for 2 mins.
Add ¼ cup of water, and cook for another 2 mins by covering the pan.
Add coconut milk and stir well.
Allow it to boil for 2 mins
Add the capsicums and cook for a min.
Take the pan off the flame
Garnish with basil and serve hot with jasmine rice
Back to blog

Leave a comment