You are here

Seasonal Vegetables In Thai Green Curry

Global.Potpourri's picture
Ingredients
  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
  Oil 30 Milliliter
  Thai green curry paste 20 Gram
  Kaffir lime leaves 3 Gram
  Coconut cream 150 Milliliter
  Soya sauce 7 Milliliter
  Sugar 3 Gram
  Vegetable stock 100 Milliliter
  Salt To Taste
Directions

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

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Vegetable

Rate It

Your rating: None
4.2675
Average: 4.3 (20 votes)