Vegetable Thai Green Curry

Mangy and I love dining out at Thai restaurants. However, with our resolution to avoid meat on weekdays, it simply wasn’t worth the effort and cost to dine out last night. So I thought I’ll make a vegetable green curry at home instead! This recipe isn’t entirely vegetarian because of the fish sauce, so just omit if you’re looking for a vegetarian recipe.
You will need:

(a) Ingredients

  • 1 small eggplant (cubed and fried off in a little oil until partially cooked)
  • 1 block firm tofu (cubed and pan fried until golden brown)
  • 1/2 capsicum (large chunks)
  • Frozen peas
  • Frozen corn
  • 1 cup coconut milk (you may not need all of it)

 
(b) Green Paste
In a blender, puree the following:

  • 1 stalk fresh lemon grass or 3 tablespoons of bottled lemongrass
  • 2 teaspoons coriander powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon fennel powder
  • 2 1/2 tablespoon of soya sauce
  • 1 tablespoon fish sauce
  • 1/2 tablespoon of sweet soya sauce (Kejap Manis)
  • 1/3 teaspoon of brown sugar or palm sugar
  • 3 hot green chillies (remove stalk and cut into half)
  • 5-6 leaves of vietnamese mint
  • 3-4 coriander roots (to clean the hairy bits, just shave with a vegetable peeler)
  • 1 cup of fresh coriander
  • 2 Kaffir Lime Leaves or a squeeze of lime juice
  • 1/2 cup of coconut milk
  • 1 onion
  • 3 cloves of garlic
  • 3 sliced of ginger

(c) To finish the dish off prepare the following:

  • 2 kaffir lime leaves – sliced into thin strips
  • 1/2 cup fresh coriander – chopped finely
  • 2-3 red chillies – sliced finely
  • 1/2 cup cashew nuts (roasted in a little oil until golden brown, you can leave this whole or crush lightly)

(d) To serve:

  • 1 lime – cut into wedges

Method:
Prepare (b) – taste the paste. Make sure the flavours are balanced and have a good kick. Heat a pan with a little oil and fry off the paste. Once it darkens and mellows out abit, add eggplant and a little coconut milk.
Put the lid on and cook until the eggplant 3/4 cooked. Add capsicum, place lid back and cook until capsicum is done. Add frozen peas and corn, close pan and cook for a further minute. Remove lid, add tofu, cashew nuts and (c) and stir through. Taste. You might need to tweak the flavours abit. If too spicy, add more coconut milk.

Serve with coconut rice and a wedge of lime.
Enjoy!

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