This Thai vegetable curry is mild with a coconut cream sauce that makes vegetables taste like nothing you have ever tasted before. There are so many of us who don’t eat enough vegetables and what I usually do is have Chinese food when I feel I need more vegetables in my diet but this recipe makes vegetarian food positivly delicious. It is a great recipe for entertaining and as one of a few Thai dishes will feed 8 to 10 people. (6 people)
What you need
100g green beans in 5cm pieces
1 red pepper sliced thinly
150g broccoli broken into pieces
4 baby marrows sliced
2 cups cabbage finely sliced
1 onion finely chopped
2 tablespoons green curry paste(available in any supermarket)
1 1/2 cups coconut milk (1 tin)
1 cup water
2 tablespoons fish sauce
2 tablespoons lemon juice
rind of 1 lemon grated
2 teaspoons brown sugar
In a pot over a medium heat add a splash of oil, the onions and the green curry paste. Cook gently, stirring for about 3 or 4 minutes.
Now add the water and coconut milk, turn up the heat and bring to the boil. As soon as it begins to boil, reduce the heat to medium low and allow it to simmer and reduce for about 4/5 minutes.
Now add all of the vegetables, stir and allow to simmer for 5 minutes.
Lastly add the fish sauce, sugar, lemon rind and lemon juice, give it a good mix and cook for another 3 minutes or so.
Thats that, it is truly delicious and something you just have to try. Try this coconut beef curry, which is also unbelievably good.