• 2 Ways Thai Curry
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INGREDIENTS


Green Thai Curry

Servings - 2 - 3

INGREDIENTS

Coriander - 12 grams

Basil - 20 grams

Onions - 15 grams

Green chili - 20 grams

Garlic - 12 grams

Ginger - 20 grams

Lemongrass - 2

Lemon juice - 1 tablespoon

Fish sauce - 1 tablespoon

Coriander seeds - 1 tablespoon

Cumin seeds - 1 teaspoon

Black peppercorns - 1/2 teaspoon

Salt - 1 teaspoon

Sesame oil - 20 milliliters

Broccoli - 100 grams

Bell pepper - 270 grams

Paneer - 200 grams

Coconut milk - 400 milliliters

Brown sugar - 1 tablespoon

Coriander - for garnishing

PREPARATION

1. In a blender, add 12 grams coriander, 20 grams basil, 15 grams onions, 20 grams green chili, 12 grams garlic, 20 grams ginger, 2 lemongrass, 1 tablespoon lemon juice, 1 tablespoon fish sauce, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon black peppercorns, 1 teaspoon salt and blend it into a paste.

2. Heat 20 milliliters sesame oil, add the blended paste and mix it well.

3. Then, add 100 grams broccoli, 270 grams bell pepper and mix it well.

4. Cook for 8 - 10 minutes on medium heat.

5. Now, add 200 grams paneer and mix it well.

6. Add 400 milliliters coconut milk and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1 tablespoon brown sugar and mix it well.

9. Remove it from heat.

10. Garnish with coriander.

11. Serve hot.

Red Thai Curry

Servings - 2 - 3

INGREDIENTS


Dry red chili - 40

Water - 400 milliliters

Garlic cloves - 10 grams

Lemongrass - 2

Onions - 30 grams

Ginger - 10 grams

Black peppercorns - 10

Cumin seeds - 1 teaspoon

Coriander seeds - 2 teaspoons

Sesame oil - 20 milliliters

Broccoli - 120 grams

Bell pepper - 240 grams

Paneer - 200 grams

Coconut milk - 400 milliliters

Brown sugar - 1 tablespoon

Salt - 1 teaspoon

Water - 150 milliliters

Coriander - for garnishing

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