THAI GREEN CURRY PULAO

Name: THAI GREEN CURRY PULAO
Cuisine: Thai
Ingredients: 0.25 cup Coriander stem (chopped); 10 Garlic cloves; 10 Shallots; 1 inch Chopped ginger; 2 Green chilli; 2 stalks Lemon grass; 0.5 peel Lemon peel (green lemon); 1 tsp Whole black pepper; 1.5 tsp Coriander seeds; 1 tsp Cumin seeds; 15 to 20 Basil leaves; 0.25 cup Water; 1.5 tsp Oil; 1 tbsp Oil; 1 small Chopped onion; 0.25 cup Chopped beans; 0.25 cup Chopped carrot; 0.25 cup Cubed tofu; 1 tsp Soy sauce; 1 cup Diluted coconut milk; 0.75 cup Water; 1 cup Soaked basmati rice; to taste Salt; 6 leaves Fresh basil

Serves 1

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THAI GREEN CURRY PULAO

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Serves 1

Directions

1Combine coriander stem, garlic cloves, shallots, chopped ginger, green chili, lemongrass, lemon peel, whole black pepper, coriander seeds, cumin seeds, basil leaves, and 1/4 cup of water in a blender.
2Grind all the ingredients into a smooth paste for the Thai green curry.
3Heat 1 tablespoon of oil in a pan and add the green curry paste.
4Sauté the paste for about 5 to 7 minutes until the raw aroma dissipates.
5Add chopped onions, chopped beans, chopped carrots, and cubed tofu to the pan.
6Pour in 1 teaspoon of soy sauce.
7Sauté for 5-7 minutes until the vegetables are slightly tender.
8Add 1 cup of diluted coconut milk and 3/4 cup of water.
9Bring the mixture to a boil.
10Add 1 cup of soaked basmati rice and salt to taste.
11Cover the pan and cook until the rice is completely done and fluffy.
12Add fresh basil leaves, fluff lightly, and let it rest for a few minutes before serving.

Ingredients

0.25 cup Coriander stem (chopped)
10 Garlic cloves
10 Shallots
1 inch Chopped ginger
2 Green chilli
2 stalks Lemon grass
0.5 peel Lemon peel (green lemon)
1 tsp Whole black pepper
1.5 tsp Coriander seeds
1 tsp Cumin seeds
15 to 20 Basil leaves
0.25 cup Water
1.5 tsp Oil
1 tbsp Oil
1 small Chopped onion
0.25 cup Chopped beans
0.25 cup Chopped carrot
0.25 cup Cubed tofu
1 tsp Soy sauce
1 cup Diluted coconut milk
0.75 cup Water
1 cup Soaked basmati rice
to taste Salt
6 leaves Fresh basil

Equipment

BlenderPanLid

Tips

Store the prepared Thai curry paste in the fridge for up to a week.
Adjust spice and salt as per taste.
You can swap tofu with paneer if you prefer.
Use diluted coconut milk; thick milk will make the rice sticky.

THAI GREEN CURRY PULAO

Serves 1

instagram.com

THAI GREEN CURRY PULAO

instagram.com

Serves 1

Directions

1Combine coriander stem, garlic cloves, shallots, chopped ginger, green chili, lemongrass, lemon peel, whole black pepper, coriander seeds, cumin seeds, basil leaves, and 1/4 cup of water in a blender.
2Grind all the ingredients into a smooth paste for the Thai green curry.
3Heat 1 tablespoon of oil in a pan and add the green curry paste.
4Sauté the paste for about 5 to 7 minutes until the raw aroma dissipates.
5Add chopped onions, chopped beans, chopped carrots, and cubed tofu to the pan.
6Pour in 1 teaspoon of soy sauce.
7Sauté for 5-7 minutes until the vegetables are slightly tender.
8Add 1 cup of diluted coconut milk and 3/4 cup of water.
9Bring the mixture to a boil.
10Add 1 cup of soaked basmati rice and salt to taste.
11Cover the pan and cook until the rice is completely done and fluffy.
12Add fresh basil leaves, fluff lightly, and let it rest for a few minutes before serving.