Thai green vegetable curry
Season :All Servings :4 Diet :Vegan, gluten free Time :30-40 minutes Difficulty :Easy
A delicious and healthy curry that is great to eat both during Summer and Winter. You need a a food processor to make the curry paste. You can vary endlessly with different vegetables according to the season in this recipe. Make a large batch so you can freeze some for later.
- 4 cloves of garlic
- 2 shallots
- 40 gr. ginger
- 2 green bird’s eye chillies
- 1 tsp. cumin powder
- 2 stalks lemon grass
- 2 tbsp. (vegan) fish sauce
- 1 tsp. brown sugar
- 15 gr. coriander
- 1 tin of coconut milk
- 200 ml. water
- 1/2 stock cube
- 6 kaffir lime leaves
- 1200 gr. vegetables (like cauliflower, tenderstem broccoli, mushrooms, aubergine, pumpkin etc.)
- Bunch of Thai basil
- 300 gr. rice
- 2 limes
- Large handful of cashew nuts
- Heat the oven at 200 degrees.
- Cut the vegetables into cubes and spread out on a baking tray lined with baking paper. Add a dash of oil and a pinch of salt and pepper and mix well together. Bake 20-25 minutes until cooked through.
- Meanwhile, make the curry paste by mixing the garlic, shallots, ginger, bird’s eye chili, cumin powder, chopped lemongrass, fish sauce, coriander stalks and brown sugar together in a food processor to a paste.
- Heat a dash of oil in a casserole and fry the curry paste for 5 minutes, stirring regularly. Add the coconut milk, water, stock cube and lime leaves and simmer for 10 minutes.
- Meanwhile, cook the rice according to the packet.
- Add the fried vegetables to the curry sauce and stir well.
- Serve the curry with the rice, coriander, Thai basil, a wedge of lime and some chopped cashew nuts.
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