Vegetables Thai Green Curry

Recipe Adapted from  Australian Women's Weekly - Easy Thai-style Cookery  


Green Curry Paste:  Blend into fine paste

3 fresh green chillies
1 small red onion
2 cloves garlic
1/2 cup chopped fresh coriander (including roots)
2 stalks lemon grass
1 small knob galangal, peeled
1 piece shrimp paste, roasted until fragrant and dry
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
3 kaffir lime leaves, spine removed
2 tbsp oil
2 tbsp water


1 carrots, cut into chunks
1 egg plant, cut into chunks
200g french beans, cut into 2cm length
1/4 cabbage, cut into big pieces
half a pack of tofu puffs
10 button mushroom
1 can (400 ml) coconut milk
palm sugar, to taste
fish sauce, to taste

• In a wok, heat about 2 tbsp oil and stir fry green curry paste until aromatic.  
• Add in 3/4 of the coconut milk and bring to the boil.
• Put in tofu puffs and vegetables (thicker and harder vegetables should go in first since they take longer to cook). Cook until all vegetables are tender.
• Season with palm sugar and fish sauce.  Then tip in the remaining coconut milk.
• Serve immediately with steamed rice.

I am submitting this post to  Asian Food Fest  (Thailand) - November Month 

hosted by  Lena of  Frozen Wings

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