Veg Thai Green Curry
재료: Red capsicum, Green capsicum, Zucchini, Mushroom, Broccoli · 조리시간 30분 · 240kcal · $20.20
재료
0.25cup Red capsicum, 0.25cup Green capsicum, 0.5cup Zucchini, 0.5cup Mushroom, 0.25cup Broccoli, 0.25cup Carrot, 1tbsp Coriander seeds, 1tbsp Cumin seeds, 1.5tsp Black pepper, 0.2cup Lemon grass, 0.25cup Onion, 6pieces Bird eye chilli, 2inch Thai ginger (galangal), 3pieces Kaffir lime leave, 11cloves Garlic, 0.2cup Coriander steam, 4tbsp Oil, 1cup Coconut milk, 2cup Water, 8leaves Thai basil, to taste Salt to taste, 1pinch Brown sugar, 1pack Tofu
조리법
1. Dry roast cumin seeds, coriander seeds, and whole black pepper in a pan, then transfer to a grinding jar.
2. Add lemongrass, onion, bird eye chilli, galangal, kaffir lime leaves, garlic, coriander stems, brown sugar, and a little water to the jar and blend into a smooth paste.
3. Heat oil in a pan, add the prepared Thai green curry paste, and sauté well for 2 to 3 minutes.
4. Add chopped vegetables, tofu, and salt to taste, mix well, and cook for 2 to 3 minutes.
5. Pour in water and coconut milk, mix well, and simmer the curry for about 3 minutes.
6. Add sweet Thai basil leaves and kaffir lime, cover, and cook for 1 more minute before turning off the heat.
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