Recipe
Thai Green Curry with Vegetables
A flavorful vegetarian Thai green curry, packed with fresh vegetables and Thai herbs for an explosion of exotic flavors.
10 min
Preparation
35 min
Cooking
Ingredients
Onions
0.5 pièce(s)
Garlic
3 gousse(s)
Rice
200 g
Potatoes
1 pièce(s)
Chili
2 pièce(s)
Eggplants
4 pièce(s)
Coconut milk
500 ml
Fish sauce
1 c. à soupe
Red bell pepper
0.5 pièce(s)
Pâte de curry vert
3 c. à soupe
Sucre de palme
1 c. à soupe
Chayote
0.5 pièce(s)
Graines d’aubergines vertes thaïes
100 g
Mini épis de maïs
1 botte(s)
Bambou en lamelles
100 g
Feuilles de basilic thaï
1 botte(s)
Feuilles de citron kombava
2 pièce(s)
Preparation steps
1
In a pot, sauté the garlic, onion, and green curry paste in a drizzle of oil for 2 minutes.
2
Pour in the coconut milk and stir for 2 minutes.
3
Season with palm sugar and fish sauce.
4
Add 1 liter of water and the longer-cooking vegetables (potato, mini corn, Thai green eggplant seeds).
5
Let simmer over medium heat for 10 minutes, then add the red chilies.
6
Finally, add the remaining vegetables and Thai basil leaves.
7
Let it simmer for another 15 minutes over medium heat.
8
Serve hot with fragrant rice.