Thai Green Curry
by Tarla Dalal
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An aromatic green curry made with paneer and an assortment of vegetables. The coconut milk enhances the Thai characteristics of this dish.
- Blend lemon grass leaves with ¼ cup of water. Strain, discard the lemon grass and keep the water aside.
- Combine all the remaining ingredients and blend using the reserved lemon grass water. Keep aside.
- Parboil the peas, cauliflower, capsicum and baby corn in salted hot water and keep aside.
- Deep-fry the paneer in hot oil. Drain and keep aside.
- Heat the oil in a wok, add the green curry paste and fry for 2 minutes. Add the coconut milk.
- Add the vegetables, paneer, sugar and salt and simmer till the vegetables are tender.
- Serve hot with steamed rice.
Nutrient values per serving
|Vitamin A||724.9 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||44.2 mg|
|Folic Acid||20.2 mcg|
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