Thai Green Vegetable Curry
Introduction
This dish is bursting with flavour and is a fantastic way to use up a variety of vegetables, especially if you're happy to stray from the traditional Thai curry ingredients. Feel free to experiment – kumara, pumpkin, potato, and carrot can also be added, just ensure the pieces are small. Yellow and red peppers bring a splash of colour. Snow peas are another excellent addition; trim and add them in during the last few moments. Then there’s broccoli and fennel…
Serves: 4
Ingredients
1½ Tbsp vegetable oil
1 Tbsp chopped lemongrass
½ cup finely chopped, washed and peeled coriander roots
1 large clove garlic, peeled and finely chopped
¼ cup Thai green curry paste
300ml (10 fl oz) vegetable or chicken stock
400g (14 oz) canned coconut milk
6 makrut lime leaves
1 tsp fish sauce
1 medium (about 350g / 12 oz) eggplant (aubergine), cut into thick slices, then cubes
1 cup small cauliflower florets
100g (3-4 oz) button mushrooms, wiped with a clean damp cloth, trimmed and halved
250g (8 oz) green beans, trimmed and halved
100g (3-4 oz) baby spinach leaves, washed
¼ cup chopped coriander (cilantro)
Thai basil leaves, optional
Lime wedges
Crispy fried shallots, optional
Cooked rice for serving
Method
1 Heat the oil in a deep, heavy-based saucepan over medium-high heat. Stir-fry the lemongrass, coriander roots, and garlic for several minutes until fragrant and starting to soften. Add the curry paste and cook for a few minutes until everything is combined and appears oily. Stir in the stock and continue stirring, then add the coconut milk, lime leaves, and fish sauce. Bring to the boil and simmer for 10 minutes.
2 Add the eggplant and cauliflower, cover with a lid, and cook gently for 10-12 minutes, until more than half tender. Add the mushrooms and beans, put the lid back on the pan, and cook for 7-10 minutes, until crisp-tender. Swirl in the spinach and cook uncovered for a few minutes longer, until wilted.
3 Ladle the curry into a bowl with cooked rice. Garnish with chopped coriander or Thai basil leaves, lime wedges and crispy fried shallots. Serve immediately.
Recipe Notes
If you have large beans, it is better to slice them to ensure they cook properly. Alternatively, add them with the eggplant and cauliflower.
