RatingYields4 Servings
Prep Time25 minsCook Time10 mins

Ingredients

For the paste
6 green thai chillies (chopped). You can reduce the amount and/or deseed them if you want to create a milder flavour)
1 lemon grass stalk (white part only chopped - reserve the rest)
2 shallots (chopped)
2 stalks fresh coriander stems (chopped - reserve leaves)
½ tbsp cumin powder
½ tbsp coriander powder
1 tsp shrimp paste
4 cloves garlic
½ tsp fresh galangal (or 1 teaspoon fresh ginger - chopped)
1 kaffir lime leaf
½ tsp salt
½ tsp white pepper
Other Ingredients
2 kaffir lime leaves
1 400ml can coconut milk (diluted with 200ml water)
4 tbsp peanut oil
2 tbsp fish sauce
1 tbsp sugar
300 g assorted vegetables (cut into equal sizes) - I used broccoli, carrot, onion and eggplant
1 lime (juice of)

Directions

To make the paste
1

Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry
2

Heat the oil in a wok over a moderate temperature.

3

Add the paste to the pan and stir for 3-4 minutes until fragrant.

4

Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.

5

Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.

6

Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.

7

Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit.

Serve with lots of fluffy Jasmine rice

Ingredients

For the paste
 6 green thai chillies (chopped). You can reduce the amount and/or deseed them if you want to create a milder flavour)
 1 lemon grass stalk (white part only chopped - reserve the rest)
 2 shallots (chopped)
 2 stalks fresh coriander stems (chopped - reserve leaves)
 ½ tbsp cumin powder
 ½ tbsp coriander powder
 1 tsp shrimp paste
 4 cloves garlic
 ½ tsp fresh galangal (or 1 teaspoon fresh ginger - chopped)
 1 kaffir lime leaf
 ½ tsp salt
 ½ tsp white pepper
Other Ingredients
 2 kaffir lime leaves
 1 400ml can coconut milk (diluted with 200ml water)
 4 tbsp peanut oil
 2 tbsp fish sauce
 1 tbsp sugar
 300 g assorted vegetables (cut into equal sizes) - I used broccoli, carrot, onion and eggplant
 1 lime (juice of)

Directions

To make the paste
1

Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry
2

Heat the oil in a wok over a moderate temperature.

3

Add the paste to the pan and stir for 3-4 minutes until fragrant.

4

Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.

5

Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.

6

Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.

7

Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit.

Serve with lots of fluffy Jasmine rice

Vegetable Thai Green Curry