How to make Sesame Vegetables Thai Style -

Mixed vegetables cooked with red curry paste and sesame seeds.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Runner Beans, Cooked Rice (पके हुए चावल)

Cuisine : Thai

Course : Main Course Vegetarian

For more recipes related to Sesame Vegetables Thai Style checkout Chawli chi Bhaji. You can also find more Main Course Vegetarian recipes like Paneer Yogi Vengaya Kosu Dhaba Style Paneer Masala - SK Khazana Spinach Maron

Sesame Vegetables Thai Style

Sesame Vegetables Thai Style Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sesame Vegetables Thai Style Recipe

  • Runner Beans 75 grams

  • Cooked Rice finely chopped 1 medium

  • Red capsicum 1/4 medium

  • Sesame seeds (til) 1 tablespoon

  • Oil 1 tablespoon

  • Red curry paste 1 teaspoon

  • Cottage cheese (paneer) 50 grams

  • Tamarind pulp 1 teaspoon

  • Brown sugar 2 teaspoons

  • Bean sprouts 1/2 cup

  • Salt to taste

  • Coconut milk 1/4 cup

  • Cooked rice 1 1/2 cups

  • Fresh rocket leaves 10-12


Step 1

Dry toast sesame seeds in a non-stick pan till lightly browned. Transfer toasted sesame seeds into a bowl.

Step 2

Cut runner beans into diagonal pieces.

Step 3

Put the same pan back on heat, add oil and onion and sauté till translucent. Add red curry paste and mix well. Add the beans and 2 cups water.

Step 4

Cut cottage cheese in small cubes and add. Cut capsicum into small pieces and add and mix. Add tamarind pulp and brown sugar and mix well. Add bean sprouts and salt and mix well. Cook till the beans are done. Add coconut milk and cook till the mixture thickens.

Step 5

Put rice in a serving bowl, place rocket leaves on top around the edges of the bowl. Pour the vegetable curry in the center, sprinkle toasted sesame seeds and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.