Thai Green Vegetable Curry | Curry recipes
Author: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Mildly spicy, creamy, fragrant Thai green vegetable curry, one-pot meal
Ingredients
  • 1 diced medium potato
  • 1 diced medium carrot
  • 2-3 small diced brinjals or ½ diced eggplant/aubergine
  • Water to boil vegetables
  • 1 Tbsp oil
  • 1 recipe Thai green curry paste
  • ½ Cup thin coconut milk
  • 2 Tbsp thick coconut milk
  • Cooked white rice to serve
  • Any kind of mild chilli to garnish
  • Coriander to garnish
Method
  1. Keep the vegetables diced and ready. While dicing the vegetables bring about 2-3 cups of water to a boil
  2. Starting with hard vegetables like potatoes and carrots, add them into boiling water. When they are almost cooked add softer vegetables like aubergines/brinjals. Let them cook
  3. Meanwhile heat oil in a pan, add Thai green curry paste
  4. Saute the paste till it changes colour
  5. Pour in thin coconut milk and mix well
  6. Now add cooked vegetables. Mix
  7. Cover and cook till vegetables absorb some of the gravy liquid
  8. Lastly add thick coconut milk
  9. Give one final stir, adjust seasoning if required. Remember curry paste has salt and seasonings in it
  10. Serve hot with white/jasmine rice, garnish with chillies and/or coriander on top
Notes
No need to add salt. But if required adjust seasoning

Steam veggies in a steamer or cook them in a cooker

Use any vegetable you like, parsnips, turnips, cauliflower etc

Coconut milk can be made fresh by grating fresh coconut, grind with little by little water and extract coconut milk, strain and keep aside. The first extract will be thick. You can also use store bought organic coconut milk to save some time
Recipe by Food Of Interest at https://foodofinterest.com/thai-green-vegetable-curry/