Cucumber Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 cucumber (peeled and chopped)
  • 1 large carrot (peeled and sliced)
  • 4-5 baby corns (sliced thinly)
  • 3 red chillies (sliced)
  • 2 cups - coconut milk
  • 2 tbsp - coconut cream
  • 2 tsp - soya sauce
  • 2 kaffir lime leaves
  • 15-20 basil leaves
  • 2 tbsp - green curry paste
  • 1 tbsp - soft brown sugar
  • salt to taste
  • 1 tsp - oil

How to Make Cucumber Curry

  • Heat oil in a wide pan or wok, add basil leaves. Remove when crisp. Keep aside.
  • Add vegetables, and lime leaves.
  • Stir fry to coat them well, for 2 minutes.
  • Pour in milk and simmer vegetable till tender. Keep aside.
  • Heat coconut cream and curry paste, till mixed and smooth.
  • Add cooked vegetables with reduced milk, salt, soya sauce, sugar, chillies.
  • Stir in fried basil leaves just before serving.
  • Serve hot with rice or noodles.

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