Thai Green Curry Recipe Vegetable

Thai Curry Green Vegetable

green curry paste

coconut milk

oil

sliced baby corn

pokchoi

diced mushroom button

thinly sliced carrot           

palm sugar

basil leaves

kafir lime leaves

sliced lemon grass           

pea aubergine

salt

80 gms

100 ml

1 tbsp

30 gms

20 gms

30 gms

30 gms

40 gms

5 gms

2 gms

30 gms

40 gms

to taste

Instructions

1. Heat the oil in a broad non-stick pan; add the green curry paste and sauté on a medium flame for a minute. Add the kafir lime leaves, lemon grass, aubergine, baby corn, carrot, and mushrooms. Mix well and sauté on a medium flame for a minute. 

2. Add the coconut milk, mix well and cook on a medium flame for two minutes. After this, add the palm sugar and salt and mix well and cook on a medium flame for one more minute. Finally add basil to it and serve. 

Steamed Fish with Chilli Basil Sauce

basa fish fillets

lemon

salt

oyster sauce

ginger

spring onion

fish sauce

chopped garlic

chopped coriander

sugar

chopped fresh red chilli

roughly chopped basil

100 gms

4 nos

5 gms

10 gms

10 gms

5 gms

100 ml

20 gms

10 gms

5 gms

1 no

20 gms

Instructions

1. Marinate the fish by adding lemon, salt, oyster, ginger, and spring onion. After marinating the fish, leave it for 30 minutes and then put it into the steamer. Meanwhile, prepare the fish sauce by adding three lemons, fish sauce, garlic, coriander, sugar, fresh red chilli, and basil.

2. Check if the fish is cooked after 10 minutes. If it is, place it on the plate and pour the sauce over it. Garnish it with chopped onion or coriander and serve.