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Before you jump to Green Thai Curry With Steamed Rice recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
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You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to green thai curry with steamed rice recipe. You can have green thai curry with steamed rice using 27 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Green Thai Curry With Steamed Rice:
- Provide for paste
- Use 2 Tbsp Lemon Grass paste
- Provide 3 Tbsp Mint leaves
- Use 1 Bowl Coriander Leaves
- Provide 1/2 Bowl Green Capsicum (Diced)
- You need 4-5 Green Chillies
- Get 4 Tbsp Grated Ginger
- Prepare 8-10 Garlic cloves
- Provide 1 Tsp Lemon Zest
- Prepare 3 Tbsp Lemon Juice
- Use 3 Spring Onions (With Bulbs)
- Prepare 1 Lemon Leaf (Optional)
- Take vegetables for curry
- You need 1 Bowl Cauliflower
- Take 1 Bowl Carrot
- Get 1/2 Bowl French Beans
- Take 3/4 Bowl Bell Peppers (Green, Red, Yellow)
- Get 1/2 Bowl American Corn or Baby Corn
- Take 1/2 Bowl Zucchini (Optional)
- Prepare 3/4 Cup Onions
- Use 3/4 cup Tofu (Paneer can be used in place of tofu)
- Use for seasoning
- Take 1/2 tsp Black Pepper Powder
- Get 2 Tsp Coriander Powder
- Prepare 1 Tsp Powdered Cinnamon
- Take To taste Salt
- Use as needed oil
Instructions to make Green Thai Curry With Steamed Rice:
- Make green paste by grinding spring onions, green Chillies, ginger, garlic, Capsicum, coriander, mint, lemon juice, lemon Zest.
- Take olive oil add carrot, French Beans, cauliflower to it and cook till 50% done. Add tofu, bell peppers, onion, corn and cook till all the vegetables are 70% cooked to retain the crunch of vegetables.
- Add green paste and coconut milk to it. Cook for 3 to 4 minutes. Add salt, black pepper, grinded masala to it and cook for 4 to 5 minutes.
- Serve hot with steamed rice.
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