Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Thai Green Curry Categories: Main Dish Yield: 4 Servings 2 T chopped lemon grass 1 t cumin seeds 1 T grated galangal (baby -ginger) 1 T chopped coriander root 4 garlic cloves 10 green Thai peppers or 4 -green Indian -chilies 2 T groundnut oil 1/2 c chopped red pepper 1/2 c chopped green pepper 1 c chopped button or shiitake -mushrooms 1 c okra 1 c chopped snow peas,parboiled 1 c chopped carrots,parboiled 1 c chopped broccoli,parboiled 1 c chopped tofu Salt,to taste 3 T coconut milk 3 T sugar 1 c water 6 fresh lime leaves 15 fresh Thai basil leaves [Note: Add more green chilies to this dish for a spicier taste. You can prepare the green curry paste and keep it in the refrigerator for 4 to -5 days. ] In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste. Heat the oil and saut the peppers, mushrooms, and okra. Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes. Add the salt, coconut milk, sugar, and lemon grass paste. Add the water and bring to a boil. Add the lime leaves and basil leaves. Serve hot with steamed rice. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2007 Report Share Posted March 31, 2007 Sounds so good! Sami gourmet-garden-of-spicy-vegetarian- eatin , " Kathy Olson " <Kathy wrote: > > > MMMMM----- Recipe via Meal-Master v8.06 by AccuChef > www.AccuChef.com > > Title: Thai Green Curry > Categories: Main Dish > Yield: 4 Servings > > 2 T chopped lemon grass > 1 t cumin seeds > 1 T grated galangal (baby > -ginger) > 1 T chopped coriander root > 4 garlic cloves > 10 green Thai peppers or 4 > -green Indian > -chilies > 2 T groundnut oil > 1/2 c chopped red pepper > 1/2 c chopped green pepper > 1 c chopped button or shiitake > -mushrooms > 1 c okra > 1 c chopped snow peas,parboiled > 1 c chopped carrots,parboiled > 1 c chopped broccoli,parboiled > 1 c chopped tofu > Salt,to taste > 3 T coconut milk > 3 T sugar > 1 c water > 6 fresh lime leaves > 15 fresh Thai basil leaves > > [Note: Add more green chilies to this dish for a spicier taste. You > can prepare the green curry paste and keep it in the refrigerator for 4 > to -5 days. ] > In a food processor, grind the lemon grass, cumin seeds, galangal, > coriander root, garlic cloves, and Thai peppers or Indian chilies into > a smooth paste. > Heat the oil and saut the peppers, mushrooms, and okra. > Add the snow peas, carrots, broccoli, and tofu and stir for a couple > of minutes. > Add the salt, coconut milk, sugar, and lemon grass paste. > Add the water and bring to a boil. > Add the lime leaves and basil leaves. Serve hot with steamed rice. > > > > > > ----- > Quote Link to comment Share on other sites More sharing options...
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