Seasonal Vegetables In Thai Green Curry
|Potatoes||120 Gram, cooked and diced|
|Zucchini||120 Gram, diced|
|Red pumpkin||120 Gram, diced|
|Small eggplant||100 Gram, diced|
|Asparagus spears||100 Gram|
|Spring onion||100 Gram, chopped|
|Basil leaf||5 Gram|
|Thai green curry paste||20 Gram|
|Kaffir lime leaves||3 Gram|
|Coconut cream||150 Milliliter|
|Soya sauce||7 Milliliter|
|Vegetable stock||100 Milliliter|
Pour the oil in a pan and add the green curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour in some coconut cream, some vegetable stock and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.
While it is simmering, cook the vegetables.
Put all the vegetables on the teppan (or frying pan).
Sprinkle a little bit of water and cover, so that it cooks in the steam.
Add some chopped spring onions.
Pour the sauce over the cooking vegetables