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.
Ingredients
- 4 tbsps sunflower oil
- 6 baby aubergines cut into quarters or 8 thai aubergines, cut in half
- 1/2 head medium cauliflower cut into small florets
- 150 g fine green beans cut in half
- 175 g oyster mushrooms sliced
- 150 ml stock
- 4 kaffir lime leaves rolled up and thinly shred
- 2 dssps dark soy sauce
- 1 ddsp brown sugar
- 400 ml coconut milk
- a large handful sweet basil leaves
- salt
- chopped coriander leaves to serve to garnish
For the thai green curry paste :
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 dssp black peppercorns
- a large handful coriander stalks chopped
- 6 shallots or 1 red onion coarsely chopped
- 4 garlic cloves
- 5 cm cube galangal or root ginger peeled and roughly chopped
- 2 lemon grass stalks thinly sliced
- 4 green chillies
- 1 tbsp dark soy sauce or 1 tsp fish sauce ( vegan if vegetarian)
- grated zest and juice of a lime
Servings:
Instructions
- To make the green curry paste first dry roast the coriander and cumin seeds in a small pan. Mix them with the peppercorns and grind in a spice grinder or pestle and mortar. Tip into a food processor with all the remaining paste ingredients and process to a paste. Store in a fridge if making in advance.
- Heat the sunflower oil in a wok. When hot fry the aubergines, sprinkled with a little salt, until they start to soften. Add the cauliflower, green beans and oyster mushrooms .
- When the cauliflower starts to brown add the green curry pasate and stir well to avoid sticking. When this is well combined add the stock, kaffir lime leaves, dark soy sauce and sugar.
- When the vegetables are just starting to soften add the coconut milk and sweet basil. Cook for a further 5 minutes, ensuring that it doesn't boil. Check seasoning and add salt if needed.
- Serve with rice or noodles and garnish with chopped coriander leaves.
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