Vegetable Thai Green Curry

Yields4 Servings
Prep Time25 minsCook Time10 mins

My Vegetable Thai Green Curry is a pretty feisty monster! I love spice and I love a South East Asian Curry - as heat goes, I've eaten some hard to handle dishes in my time. All of them Thai! One restaurant in particular in Thailand served up a green curry so spicy I thought I might go blind. After two mouthfuls, I called it a day - all this to much laughter from the locals.

If I eat a green curry, I'm prepared for a spice hit, but with most of spicy dishes, I don't over do it. It's not a pissing competition here, my food is tasty and that's pretty much it! I'll give you HOT, but not at a "my eyes! MY EYES!" level.

After the mighty Massaman Beef curry, green curry is my favourite to eat at home. I always have this spice paste in little bags, ready to use for a curry, or as a marinade or base of a stir-fry. All Thai pastes can be used as a starting point for things other than curries, so make a big batch and, like me freeze it.

I've eaten countless versions of green curry over the years - with all kinds of ingredients - chicken, pork, beef, duck, seafood and even blood cubes! But for this version I'm keeping it simple with vegetables. I've suggested the vegetables I have at home right now, but the sauce can take whatever veg you have on hand.

The final dish is a creamy, vibrant hit of spice and the lime at the end adds a sour citrus note to freshen the flavour for a more rounded taste.

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

To make a chicken version, use a pre-cooked chicken breast cut into little slices and add just after the vegetables have cooked.

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