Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and need.
Veg Thai Curry | Exquisite Homemade Recipe
Enjoy the delightful flavors of a homemade Veg Thai Curry. This aromatic curry is made with a variety of vegetables and a creamy coconut milk base. It's a perfect dish to satisfy your cravings for Thai cuisine right in the comfort of your home.
Ingredients
- ½ cup Paneer
- 3-4 nos Baby corn cut into desired size
- 3 or 4 nos Mushrooms cut into desired size
- Cauliflower florets a few
- 1 & ½ cups Coconut milk
- 2 nos Onions Big sized - chopped
- Oil as required
For Curry paste to be grinded:
- 4 nos Kashmiri chillies
- ½ inch Ginger chopped
- 7-8 flakes Garlic
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Lemon juice
- 1-2 stalks Lemongrass
- Salt as per taste
- Sugar as per taste
Instructions
- Heat oil in a Kadai and add chopped onions. Sauté until slightly pinkish.
- Add the curry paste and fry on a slow flame until fragrant.
- Add the cut vegetables of your choice and cook until tender.
- Pour in the coconut milk and stir well.
- Season with salt and sugar according to your taste.
- Switch off the heat and serve hot with chapatis.
Notes
- You can customize the vegetables in the curry according to your preference.
- Adjust the spiciness of the curry by adding or reducing the number of Kashmiri chillies.
- Lemongrass adds a unique flavor to the curry, but if it's not available, you can omit it or substitute with a little lemon zest.
