Vegetarian Green Curry
This refreshing vegetarian dish makes the perfect combination of sour, sweet and spicy flavours with different layers of ingredients accessible in any Asian supermarkets around you.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Green Curry Paste (see below)
- 400ml (14fl oz) coconut milk
- 1 tablespoon palm sugar
- 3 tablespoons light soy sauce
- 150g carrots, cut into bite-sized pieces
- 100g (3½ oz) Thai (pea) aubergines, cut into quarters
- 150g (5oz) cooked bamboo shoots, cut into thin strips
- 2 kaffir lime leaves
- handful of Thai basil leaves to garnish
- 2 red spur chillies, diagonally sliced
- Sprigs of Thai basil
- Steamed rice, to serve
Vegetarian Green Curry Paste (makes 150ml or ¼ pint)
- 2 teaspoons sea salt
- 5 long green chillies, sliced
- 5 green spur chillies, sliced
- 3 tablespoons galangal, finely sliced
- 2 tablespoons sliced lesser galangal
- 3 lemongrass stalks, sliced
- 1 tablespoon finely grated lime zest
- 3 coriander roots, finely sliced
- 4 shallots, sliced
- 1 garlic clove
- 1 tablespoon coriander seeds, roasted and ground
- 1 teaspoon cumin seeds, roasted and ground
- 5 black peppercorns, crushed
Method
Finely grind the salt and chillies together using a mortar and pestle or a food processor. When you have a smooth paste, add the galangals, lemongrass, lime zest and coriander roots. Grind or blend well, then add the shallots, garlic, ground seeds and peppercorns to a smooth paste.
- 1 tablespoon vegetable oil
- 2 tablespoons Green Curry Paste (see below)
- 400ml (14fl oz) coconut milk
- 1 tablespoon palm sugar
- 3 tablespoons light soy sauce
- 150g carrots, cut into bite-sized pieces
- 100g (3½ oz) Thai (pea) aubergines, cut into quarters
- 150g (5oz) cooked bamboo shoots, cut into thin strips
- 2 kaffir lime leaves
- handful of Thai basil leaves to garnish
- 2 red spur chillies, diagonally sliced
- Sprigs of Thai basil
- Steamed rice, to serve
Vegetarian Green Curry Paste (makes 150ml or ¼ pint)
- 2 teaspoons sea salt
- 5 long green chillies, sliced
- 5 green spur chillies, sliced
- 3 tablespoons galangal, finely sliced
- 2 tablespoons sliced lesser galangal
- 3 lemongrass stalks, sliced
- 1 tablespoon finely grated lime zest
- 3 coriander roots, finely sliced
- 4 shallots, sliced
- 1 garlic clove
- 1 tablespoon coriander seeds, roasted and ground
- 1 teaspoon cumin seeds, roasted and ground
- 5 black peppercorns, crushed
Finely grind the salt and chillies together using a mortar and pestle or a food processor. When you have a smooth paste, add the galangals, lemongrass, lime zest and coriander roots. Grind or blend well, then add the shallots, garlic, ground seeds and peppercorns to a smooth paste.