Thai Vegetable Curry Recipe
(serves  2)

6
1
1 tsp
2
1

1
2 cloves
1
1
2 thin slices
2
3
500 ml
20
2 tbsp

baby eggplants or 2 Zucchini
carrot
sugar
green chilies, deseeded and roughly chopped
small bunch fresh coriander with roots, thoroughly cleaned, or pound the whole stalk and leaves
large onion, roughly chopped
garlic, chopped
shrimp paste
lemon glass
galangal
kaffir lime leaves
vegetables oil
coconut milk
green beans, trimmed
fish sauce

Method:

1. Peel and cut the baby eggplants diagonally into slices 2 cm thick; if using Zucchini instead, peel and slice them. Peel and slice them. Peel and slice the carrot diagonally.

2. Finely grind the sugar with the chilies, coriander, onion, garlic, shrimp paste, lemon grass, galangal and kaffir lime leaves in a pestle and mortar, or food processor.

3. Heat the oil and fry the spice paste over a low heat for 5 minutes until it smells powerfully aromatic. Add the coconut milk, green beans and other prepared vegetables and bring the mixture to the boil.

4. Add the fish sauce, then lower the heat and simmer for 8 minutes. Adjust the seasoning and serve the curry hot with plain boiled rice.

PREPARATION TIME: 20 minutes                             COOKING TIME: 15 minutes

 

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