Ingredients: grams Chicken - cut into 2 cm pieces, Carrots (Gajjar) - diced thin, grams Baby corn - cut lengthwise, grams Broccoli - cut into florets, grams Green beans (French Beans) - cut into 1 inch pieces, grams Button mushrooms - sliced, ml Coconut milk, grams Instant Oats (Oatmeal) - saffola veggie twist, Basil leaves - torn, teaspoon Palm sugar, - to taste, Oil - Saffola active for cooking, Green Chillies - chopped, Stalks Spring Onion (Bulb & Greens) - roughly chopped, cup Coriander (Dhania) Leaves - roughly chopped, inch Galangal - or ginger roughly chopped, cloves Garlic, Stalks Lemon Grass - pale section only, teaspoon Coriander (Dhania) Seeds, Whole Black Peppercorns, Cumin seeds (Jeera), teaspoon Nutmeg - ground, Non Vegeterian diet
Instructions: To begin making the Thai Chicken Green Curry With Vegetables recipe, firstly we will make the green curry paste. To make the thai curry paste, in a mixer jar combine, spring onions, fresh coriander, galangal or ginger, garlic, lemongrass, coriander seeds, black pepper corns, cumin seeds, ground nutmeg and grind to a paste along with some water. Transfer to a bowl and set aside. Heat oil in a heavy bottomed pan; add the freshly ground thai green curry paste and sauté for a few seconds.Add the chicken and allow it to coat the curry paste. Add 1/2 cup of water, add salt and cover the pan and allow the chicken to cook completely and absorb the thai spices.Once the chicken is cooked, add the coconut milk, oats and 2 cups of water. Check the salt and spices and adjust accordingly.Add the vegetables; reduce the heat and cook stirring occasionally for about 10 minutes and turn off the heat.Add the palm sugar, basil leaves and stir well into the curry. Check the taste once again and adjust accordingly.Serve Thai Chicken Green Curry With Vegetables for a weeknight dinner or lunch along with some hot steamed rice and an appetizer like Thai Stir Fried Green Beans Recipe to go along with it.