
Ingredients
For Green Thai Curry Paste
½ cup coriander, chopped (with its stem)
1 inch ginger (optional)
2 green chillies, chopped
½ lemon grass stick, chopped
½ tsp lemon rind
1 tsp coriander seeds
½ tsp cumin seeds
Salt to taste
6-8 black peppercorns
1 tsp oil
1 tsp sugar
For The Curry
1 tsp oil
1 cup mixed vegetables, cut into diced (cauliflower, mushrooms, beans)
4-5 black eggplants, cut into half (keep the stem intact)
1 cup coconut milk
150 gms paneer, cubes
7-8 basil leaves, torn
2 kafir lime leaves, torn
½ tsp sugar
½ no lime juice
Salt to taste
Process
- To prepare the Thai paste, add coriander, ginger, green chillies, lemon grass, lemon rind, coriander seeds, cumin seeds, salt, black peppercorns, oil and sugar to a blender jar and blend to a smooth, lump free paste.
- Set the prepared paste aside, till in use.
- Heat oil in a pan, add the vegetables and saute for 2-3 minutes. Keep aside for later use.
- Now in the same pan add 1 tsp oil and add prepared Thai curry paste and roast for 2-3
- Lower the flame, add coconut milk gradually and mix well, make sure there are no lumps.
- Bring it to a boil, and add in the salt, sugar, basil leaves, kafir lime leaves and sauteed vegetables. Stir well and cook on simmer for another 3 minutes.
- Add in the paneer cubes, lime juice and stir well.
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg