Thai Curry (Veg)

24 mins

4 servings

Cooked 200+ times recently

Vegan

★ 4.5

Watch it being made

Ingredients

15 cloves Garlic (peeled)
2 g Ginger (peeled)
1 piece Dried Red Chilli (stem removed)
10 stems Coriander Leaves (roots cut)
150 g Onion (washed)
50 g Yellow Bell Pepper (cut in 4)
40 g Button Mushroom
50 g Zucchini (cut)
10 leaves Basil (washed)
0.75 tsp Salt
0.25 tsp Sugar
0.25 tsp Black Pepper (powder)
2 tbsp Groundnut Oil
200 g Coconut Milk
40 ml Water
0.5 tbsp Lemon Juice

Watch it being made

Instructions

A vegetable-rich green Thai Curry, without the hassle of exotic Thai ingredients (Psst.. we substitute the "authentic ground paste" with a store bought one, and it tastes just as good)

Add fresh aromatics
Add garlic, ginger, dried red chilli, coriander stems, onion, and yellow bell pepper to The Upliance jar to prepare the curry base.
The device will cut and sauté
The device will chop the aromatics and sauté them. Then, add mushrooms, zucchini, basil, spices, and oil. The device will sauté on medium heat for 3 minutes.
Add liquids and cook
Add coconut milk and water to The Upliance jar. The device will cook the curry on medium heat for approximately 12 minutes with automatic stirring.
The dish is ready
Add the final batch of vegetable chunks. The device will cook for 4 more minutes on medium heat. Pour into a bowl and stir in lemon juice to serve.