❤ THAI GREEN CURRY ❤
This famous dish is quite easy to make and tastes delicious - especially if you can find some thai basil (see my previous post) and some thai eggplants.
I always make a big batch and then freeze portions for future use.
The light green colour comes from the green Chilli used in the curry paste - blended with coconut milk.
I have kept this curry recipe Plant-Based by excluding the fish-sauce - just add a touch of salt instead.
The flavor is still magnificent.
INGREDIENTS (Serves 4)
100 g Oyster Mushroom, torn into small pieces
1 cup broccoli, cut chunky
1 cup french bean
1 ½ cups thai green eggplants, cut into quarters
½ cup pea eggplants, remove the stem
1 small green capsicum, cut into cubes
½ cup thai basil
1 tbsp vegetable oil
1 cup coconut milk
½ cup coconut cream
3 kaffir lime leaves
GREEN CURRY PASTE
8 shallots, chopped
6 garlic, chopped
10 green chilies
2 cm galangal, chopped
3 lemongrass, chopped (the white part only)
1 tbsp coriander seeds
1 tsp cumin
½ tsp black peppercorn
6 kaffir lime leaves, destemmed
10 coriander roots
Salt to taste
Dry fry the coriander seeds, cumin and black pepper for 5 minutes over a low heat. Remove from the stove. Add to a food processor to blend it into a powder. Add all the rest of paste ingredients and blend it until it forms a smooth paste.
Heat the oil in a sauce pan over a medium heat, then add the green curry paste and saute until fragrant. Add the mushroom and cook for 3 minutes whilst stirring. Then add the coconut milk and all the vegetables. Simmer for 10-15 minutes. Then add the coconut cream and the thai basil. Cook for 2 more minutes. Remove from the heat and sprinkle with red chili for garnish.
NUTRITION (per serving)
Fat: 10.7 g
Carbs: 10.5 g
Protein: 3.5 g