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Thai mushroom, spinach green curry

Thai Green curry

About:

As per wiki thai cuisine has variety of curry but green curry as the name says its just derived from the colour of the dish. Here the curry paste is the blend of green chilli and spices.

Mushroom, spinach, chickpeas green curry is very easy to make. It is a curry made with coconut milk and homemade curry paste with the blend of fresh spices. This curry is nutritious, tastes great either with any rice or it can even be served as a soup.

Health Benefits:

Mushrooms are advised to eat to get full range of nutritional benefits from fruit and veg. they contain virtually no fat, sugar or salt and are a valuable source of dietary fibre as well as rich in vitamins. Spinach is loaded with nutrients such as iron, niacin, beta-carotene. Chickpeas are high in protein and have low glycemic index, its consumption keep you feeling full which helps to consume fewer calories.

Serves: 3-4servings
Preparation time: 10mins
Cooking time: 20mins

Ingredients:

  • Cleaned and chopped Mushrooms-500gms
  • Chopped spinach-1bunch
  • Chickpeas cooked-1cup/200gms (if its canned wash and rinse thoroughly)
  • Coconut milk-1tin
  • Chopped basil leaves-a handful
  • Oil-2tsp

For curry paste:

  • Chopped onion-1num
  • Green chilli-3-4num
  • Coriander-a handful
  • Ground cumin-1/2tsp
  • Ground coriander seeds-1/2tsp
  • Garlic-3-4cloves
  • Ginger-1/2inch
  • Tomato paste-1tbsp
  • Lemon zest-2tsp
  • Salt- as per taste
  • Brown sugar-1/2tsp (optional)
  • Lemon juice-1tsp

For Garnishing:

  • Lemon zest and chopped coriander

Procedure:

  • Combine  onion, garlic, ginger, green chilli, fresh coriander, coriander seeds, cumin seeds, salt, sugar, lemon zest and lime juice in a  blender and blend it to the smooth paste.
  • Heat oil in the pan and add ground paste, curry paste, and cook it on a low flame for 5-8minutes.
  • Add coconut milk and cook for 2-3minutes then add mushrooms, spinach, basil leaves and bring it to boil.
  • Add chickpeas, reduce the flame and simmer for about 10-12minutes/ until the mushrooms are cooked, stirring occasionally.
  • Sprinkle some lemon zest and coriander.

Serve hot with rice, noodles

Note:

  • Green chilli can be replaced by red curry paste.
  • Traditionally thai currys are made using lemon grass due to unavailability have used zest. You can use lemon grass if available.
  • Store bought curry paste can be used which makes the dish more easier but homemade can be varied as per taste and is healthy with no any preservatives
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on July 2, 2014, in Indian, Side dish and tagged , , , . Bookmark the permalink. 6 Comments.

  1. I am a big fan of Thai curry. Panang and yellow curry are my favorites never tried green curry. Thanks for the recipe

    Like

  2. Chitra, You would love this-like Friday Fiesta-we have a weekly Virtual Vegan Potluck 🙂
    http://anunrefinedvegan.com/2014/07/02/the-first-virtual-vegan-linky-potluck/
    Check the link out and can’t wait to see your recipes there

    Like

  1. Pingback: Basil- Vegetable- Thai fried rice | Chitra's Healthy Kitchen

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