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Thai Green Vegetable Curry

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The tastiest thai green curry you'll ever have the pleasure of making!

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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Green curry paste

  • 2 packets (30 g each) coriander
  • 1 packet (30 g) basil
  • ½ packet (15 g) mint
  • 2 stems lemon grass
  • 4 large cloves garlic
  • 10-cm piece fresh root ginger
  • 3 Tbsp (45 ml) fish sauce
  • 1 tsp (5 ml) shrimp paste
  • juice of 2 limes
  • 5 dried kaffir lime leaves
  • 6 green Thai chillies, seeded

Vegetables

  • 2 Tbsp (30 ml) olive oil
  • 2 onions, chopped
  • 12 spears baby corn
  • 5 leeks, sliced into 4-cm slices
  • 1 medium broccoli, broken into florets
  • 1 medium cauliflower, broken into florets
  • 12 baby aubergines (brinjals), halved
  • 12 sugar snap peas
  • 2 x 400 ml cans coconut cream or milk
  • fresh coriander, for garnishing

Combine all the paste ingredients in a food processor or liquidiser and blitz into a paste.

Heat the olive oil, add the paste and sauté the onions until transparent. Gradually add the vegetables, one at a time, and stir gently into the onion mixture. Add the coconut cream or milk and allow to simmer on medium heat for 45 minutes.

Garnish with fresh coriander and serve with steamed Thai rice.