Green Curry with vegetables
Thai green curry
Ingredients
- 2 tbsp vegetable oil or coconut oil
- 3 tbsp green curry paste
- 1 large shallot or 2 small shallots, minced
- 2 cloves garlic minced
- 2 stalks lemongrass, use the soft part near the root, minced
- 3 cups assorted vegetables like green beans, Thai eggplant or regular eggplant, bellpeppers, sweet potatoes - cut to bite size
- 1 cup coconut milk
- 1/2 cup water
- 1 tbsp fish sauce
- 1 tbsp palm sugar or sugar
- 5 makrut lime leaves
- 1/2 cup basil leaves
- 2 Thai chilis, julienned.
- 1 lime, cut into wedges to serve
- Steamed Jasmine Rice
Instructions
- In a large pot, heat the oil over high heat, add the minced shallots, garlic, lemongrass and curry paste. Stir fry for about 40 seconds. Add the vegetables. Stir fry for 1 to 4 minutes (4 minutes for Thai eggplants, 2 minutes for green beans or bell peppers.
- Add the water and coconut milk, fish sauce and palm sugar. Heat to just boiling. Lower the heat and let simmer for about 8 minutes. Add the tomatoes and cooked sweet potatoes if used. Taste and adjust seasoning if necessary. Add the basil and makrut lime leaves, chili. Stir to mix well. Switch off heat.
- Serve with steamed Jasmine rice