thai vegetable curry recipe jamie oliver
This delicious oriental dish features a variety of vegetables in green curry. This dish is rich in flavor with aromatic spices, and herbs, and is well worth the effort.
Basic ingredients for thai vegetable curry recipe jamie oliver
- 1 tablespoon pea aubergine
- 1/4 medium-sized red pumpkin, peeled. Cut into 1/2-inch cubes
- 1/2 medium brinjal cut into small pieces
- 3-4 French beans, cut diagonally
- 1 medium carrot, 2 to 3 baby corns, cut into 1-inch pieces
- 1/2 medium Chinese cabbage, roughly chopped
- 2-3 bok chop stems, halved in length
- 3-4 bok Choy leaves
- 5-7 snow peas
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 inch galangal, sliced
- 3-4 kaffir lime leaves
- 2×2 inches lemongrass
- 2 cups coconut milk
- 1 teaspoon sugar
- Salt to your taste
- 8-10 basil leaves
- Fresh red chili
- For garnishing: Steamed rice to garnish Thai green curry paste
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seed
- Lemongrass, 5-6 inches
- 12-15 garlic cloves
- 1 1/2 inch galangal
- 6-8 kaffir lime leaves
- 8-10 fresh coriander leaves
- 3 tablespoons chopped coriander stems
- 6-7 green chilies, chopped 6-8 basil leaves
- 1 teaspoon sugar
- Salt to your taste
How to make thai vegetable curry recipe jamie oliver
- Thai green curry paste can be prepared by dry-roasting cumin seeds and coriander seeds in a nonstick saucepan until fragrant.
- Cut the galangal, garlic cloves, and lemongrass into small pieces. The stems of the kaffir lime leaves should be thrown out.
- Blend chopped lemongrass and garlic cloves. Mix in 2-3 tablespoons of water. Transfer to a bowl.
- Now To prepare curry, heat oil in a deep non-stick pan. Sauté the garlic for 30 seconds.
- Sauté for 30 seconds with pea aubergine and galangal, and add 3-4 kaffir lime leaves.
- Use a fork to lightly beat the lemongrass. Add the lemongrass to the pan and cook for 10 seconds.
- Stir in 2-3 tablespoons of Thai green curry paste. Sauté for 2 minutes. Stir in 2-3 tablespoons of water, and cook for about 1-2 minutes.
- Mix coconut milk and cook for 2 to 3 minutes. Mix in the pumpkin, French beans, baby corn, brinjal, French beans, and carrot.
- Mix in sugar and salt. Let simmer for about 7-8 minutes. Mix in 3-4 tablespoons of water, Chinese cabbage stems, bokchoy leaves, and snow peas. Cook for 3-4 minutes. Mix well with basil leaves.
- Serve the curry in a bowl. Garnish with spring onions green and red chili. Enjoy this thai vegetable curry recipe jamie Oliver.