Table-top Thai Curry
by Tarla Dalal
Added to 338 cookbooks
This recipe has been viewed 31510 times
A combination of vegetables in thai green curry paste, cooked with a flourish right in front of your guests.
- Boil each vegetables separately in salt water. Drain and keep aside.
- In a flat pan, heat the oil, add the onions and fry fior a few minutes.
- Put ½ cup green curry paste and cook on a medium flame for 2 minutes.
- Add the coconut milk and 1 cup of water and simmer for 2 minutes.
- Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes.
- Garnish with the coriander and spring onions.
- It is always advisable to have a slightly larger quantity of ingredients so as to ensure a trouble-free party.
- All seasonings and vegetables may be added as per your guest's individual preferences.
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