Monday, December 1, 2014

Thai Green Curry


My last post was about Thai Green Curry Paste, so I thought why not post the curry itself before I Forget that its lying in my drafts ;).
If you have the green curry paste ready then this is a very simple dish to Pair with plain White rice, but we had it with Jasmine rice.
Here is what we need:

  • 1 can good-quality coconut milk
  • ½ cup broccoli florets
  • 10 baby corns cut into 4 diagonal pcs
  •  1 small green bell pepper sliced into chunks
  • ½ cup mushroom cut into chunks
  • 1 small yellow bell pepper sliced into chunks
  • 1small red bell pepper, sliced into chunky pieces
  • ¼ th cup snow peas
  • 1 carrot cut into chunks
  • ¼ th cup fresh basil, roughly chopped
  • 3-4 lime  leaves
  • 1 birds eye chilli (red) finely chopped
  • 2-3 Tbsp. oil for frying


Method:
  1. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute),  add in broccoli and fry for a minute or two, then add in the mushrooms and give a nice stir.
  2. Then add the coconut milk. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  3. Add carrot and broccoli, Cover and simmer another 3- 4 minutes unti carrots are is soft enough to pierce with a fork.
  4. Finally, add bell pepper, finely chopped red chilli  and snow peas. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.





Note:
Do a taste test for salt and spice. If not salty enough, add up to 2 Tsp soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
If more sauce is desired, add up to 1 cup vegetable stock.
Enjoy Cooking,

 


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