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.