Why must Thai Green Curry be a part of your diet ?

High Amount of Nutrients

The more you cook your food, the more you lose the nutrition value of the ingredients present in it.This dish protects excessive cooking or frying of ingredients and thus helps conserve the nutrient content while maintaining the taste at its best.

Easily Available Ingredients

Unlike most continental dishes, the ingredients for Thai Green Curry are quite easy to find in your nearest local market.Best of all, there are substitutes for these ingredients too-just in case you aren't able to find them.

Low calorie count and High Protein content

While vegetables keep it low in calorie, addition of tofu / protein can make it an extremely good source of protein.

Cookbook4health Quadrant

Below is our Cookbook4health Quadrant for your reference. You can see why this is the one of the best healthy food options you should go for :

Ingredients:

3/4 cup green curry paste , 2 Cups coconut milk ,1 tbsp oil , 2 to 3 lemon leaves , 2 to 3 small pieces of lemon grass , 1/4 cup paneer or tofu cubes ,1/2 cup capsicum cubes ,1/2 cup sliced baby corn ,1/2 cup boiled green peas , 1/2 cup green beans, 3/4 cup parboiled carrot, broccoli florets ,1/2 cup mushroom, 1 tsp coriander powder ,A pinch of sugar , Salt of taste

Steps to make Thai Green curry :

Step 1

Cut bite-sized vegetables of your choice- french beans, carrot, broccoli, tofu, zucchini, capsicum, baby corn, cauliflower florets. It's Your Choice! Anything can be used. Most of the vegetables can be used except potato lentil & pumpkin. Also, it depends on your taste and liking of the vegetables which is going to make it tastier for you but almost all leafy vegetables are welcome.

Step 2

Make a curry paste of a bunch of coriander leaves , 5-6 green chilies, roughly chopped onions, 6 to 7 cloves of garlic, an inch of ginger , 1 tea spoon of cumin, a pinch of lemon zest or 1 inch of lemon grass stalk ,if available

Step 3

Pour a little oil in the pan, add vegetables and saute for few minutes. Keep them aside. Transfer the green curry paste to the pan and cook till it becomes aromatic. At this point add coriander powder vegetable and salt to taste and fry it for a while. Add coconut milk* and simmer it for 2 to 3 minutes. The Thai Green Curry is ready to serve!

Tips:

Use any vegetables of your choice
Yes, You can use normal milk instead of coconut*. It's just a substitute if coconut milk is not available it won't give that authentic taste but a good replacement
You can use lemon zest or lemon peel instead of lemongrass.
Don't overcooked veggies it will loose it's crunch.
Don't boil milk for more than 4 mins otherwise it may split .
Add a spoonful of fresh cream in the curry paste while frying it to enhance the flavour

It's Ready!

And now, your authenticated Thai Green Curry is ready.