Thai Curry (Veg)
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)
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
Instructions
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.
Why this recipe works better with The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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