Thai Green Vegetable Curry

Thu, 23 February 2023

INGREDIENTS:

PASTE:

* 1 medium shallot

* 2 garlic cloves

* thumb-size piece of ginger

* 2 stalks of lemongrass

* 6 green green chili

* 1 handful fresh coriander

* 1 tsp ground cumin

* 1/2 tsp ground white pepper

* 1 tsp salt

* 1 lime juice and zest

 

 

* 1 can coconut milk(400ml)

* 6 fresh lime leaves

* 1 cups vegetable stock (or water)

* 1 tbsp soya sauce/ fish sauce

* juice of half a lime

* 1tbsp sugar 

* 1/2 butternut squash or a sweet potato, cubed

* 1/2 aubergine cubed

* Handful green beans(sliced)

* 1/2  head of broccoli

* a handful of bean sprouts

 

 

METHOD:

*  Place all the paste ingredients into food processor or pestle mortar and grind it until it’s a silky smooth paste. *Heat up oil in a non-stick saucepan on a low heat. Add the paste to the oil and fry it off gently with lime leaves for few minutes until the paste is cooked through. 

*Stir in the coconut milk. Bring it to boil then add in vegetable stock. Allow the sauce to come to a gentle simmer on a low heat. *Season with soya sauce or fish sauce. 

* Add in blanched / roasted vegetables cook them in low heat until it simmer nicely, 

* Finally, season to taste and when serve with jasmine rice.

* Traditionally this curry sauce is fairly thin and soupy in consistency