Thai Green Curry | वेजीटेरियन थाई ग्रीन करी रेसिपी | Food on Budget | Sanjeev Kapoor Khazana

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be less expensive.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Prepare fresh coconut milk by scraping the flesh from 1 coconut and blending it with 2 cups of water.

Strain the mixture to extract the coconut milk.

Roast spices including coriander and white pepper in a pan.

Grind the roasted spices with lemongrass, galangal, garlic, Madras onion, and lime peel to make the green curry paste.

Cook rice by adding 1 cup of rice to 2-2.5 cups of water and salt, then cover and cook until done.

In a separate pan, heat oil and sauté chopped garlic and the white part of spring onions for 1-2 minutes.

Add the prepared green curry paste and cook until the oil separates.

Add chopped carrots, baby eggplant, and French beans, mixing well.

Pour in the prepared coconut milk and bring to a simmer, then cover and cook until vegetables are tender.

Add bell peppers and lime leaves, cooking for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens