This Thai green vegetable curry is typical of the cooking found in the south of Thailand. You can use most vegetables- I used carrot instead of aubergine in the version pictured but do use the round thai aubergines or baby aubergines if you can find them. I also often substitute the home made thai green curry paste with ready made- using 2-4 tbsps depending on the strength. The recipe is from ” World Food Cafe” by Chris and Carolyn Calidicott.
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Curd Cake with Caramelised Apples (8-10)
Sweetcorn and Black Bean Salsa (6)
Teriyaki Tofu and Green Vegetable Rice (2)
Chicken, Coconut and Pineapple Curry (4)
Tofu Teriyaki and Green Vegetable Rice Bowl (2)
Khao Soi Noodles (4)
Chilli Bean Stir Fry (2)
Chilli con Carne (4)
This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.