Whenever I come back exhausted and tired after a long day, all I look for is quick food – with taste and health gradient.
Here is what I did for this green Thai curry. I used the recipe for yellow thai curry (find Here) and replaced carrots,mushrooms and green peas with boiled broccolli, spinach.Also used some sauté red bell pepper. And taaadaaan it’s ready 🙂
I have been out of action since many months due to my tendonitis issues (in short, can’t type much) 🙂 So will keep this blog short and sweet because I would really like to pen down this new experiment that I did over the weekend. It was yum!
So here it goes.
Take two tablespoons vegetable oil (I used raspolie) in a wok, and add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. Also add a bay leaf, and wait for the seeds to splutter. Now add 1 chopped onion and fry until brown. Add 1/4 tsp turmeric powder, 1/2 tsp dry coriander powder, 1/2 tsp dry red chilli powder and fry for 30 sec. Then add two cans of coconut milk. Mix well, and reduce the flame to low or medium such that the gravy doesn’t burn or stick to bottom. Now add 1/2 cup water.
At this point I added fine-chopped carrots (5) to the gravy + green peas (1/2 cup). On the side I fried mushrooms in a pan and added fried mushrooms to the gravy. Then I also fried fried and salted cashew nuts. Yes I refried them with almost zero oil and added to the gravy.
Finally add salt to taste. At the end I also added 1/2 tsp of garam masala (mandatory), and 1/2 tsp of shahi paneer masala (optional).
And just brought the gravy to a boil and made sure that the carrots, peas and broccoli were boiled. And its ready 🙂
Enjoy with boiled rice. We loved it, hope you would love it too.
Love & Hugs.