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Green Curry with vegetables

Thai green curry
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Entree
Cuisine: Thailand
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
    How to make a flavor bomb Green Curry with vegetables 2
  3. Serve with steamed Jasmine rice