Thai Green Vegetable Curry
Vary the vegetables in this curry to taste and availability. You can also add cubes of tofu or bamboo shoots.
Makes 4 servings
2 tbsp / 30 mL peanut or vegetable oil
½ cup / 125 mL chopped sweet onion or other onion
2 garlic cloves, minced
1 tbsp / 15 mL minced lemon grass
2 to 3 tbsp (30 to 45 mL) green curry paste
2 tsp / 10 mL palm sugar or light brown sugar
1 tbsp / 15 mL lime juice
2 cups / 500 mL coconut milk
3 kaffir lime leaves, halved and vein removed
¾ cup / 175 mL vegetable stock
1 tbsp / 15 mL fish sauce or ¾ tsp/4 mL salt
1½ cups / 375 mL (approx) okra cut into 1-inch/2.5 cm lengths
1½ cups / 375 mL (approx) cubed orange squash
1½ cups / 375 mL (approx) cubed eggplant (or halved Thai green eggplant)
1½ cups / 375 mL (approx) fresh mushrooms
Thai basil leaves
Fried sliced shallots and/‘or ground roasted peanuts
Heat oil over medium heat; add onion, garlic and lemon grass and stir-fry until onion is soft and light golden. Stir in curry paste, sugar and lime juice; stir-fry until hot and fragrant. Stir in coconut milk; bring to boil and cook over medium heat until slightly thickened.
Stir in vegetable stock; bring to boil then add vegetables. Simmer until vegetables are tender. Garnish with basil and fried shallots and/or peanuts.