Thai Curry (Veg)

Add 2 tbsp Groundnut Oil, 1 piece Dried Red Chilli, 1 piece Green Chilli (stem removed), 15 cloves Garlic (peeled), 2 g Ginger (peeled), and 10 stems Coriander Leaves (roots cut) to The Upliance jar. The device will first cut these ingredients for 10 seconds at low heat. Then, add 150 g Onion (washed) and 50 g Yellow Bell Pepper (cut in 4). Select sauté mode and let Upliance sauté for 2 minutes at medium heat with automatic stirring.

After the aromatics, add 40 g Thai Curry Paste, 0.75 tsp Salt, 0.25 tsp Sugar, 0.25 tsp Black Pepper (powdered), 50 g Broccoli (cut), and 10 leaves Basil (washed) to The Upliance jar. The device will continue to sauté these for 3 minutes at medium heat, ensuring the curry paste is well cooked and combined with automatic stirring.

Repeat the above by adding 200 g Coconut Milk and 40 ml Water to The Upliance jar. Then add 1 piece Button Mushroom (cut in four) and 0.5 piece Zucchini (deseeded). Set The Upliance to cook mode at medium heat for 12 minutes (including a 1-minute sauté at medium heat before the main cooking) with automatic stirring, allowing the vegetables to tenderize and the curry to thicken.

Once the curry is cooked, add 0.5 tbsp Lemon Juice to The Upliance jar for a final touch. The Upliance will gently stir for a few seconds. The Thai Curry is ready to be served hot.