: Thai Green Curry with Vegetables

 

Ingredients:

For the Green Curry Paste:

• 3 green Thai chilies (adjust according to spice preference)
• 2 stalks lemongrass, sliced (use only the bottom 4 inches)
• 4 cloves garlic, minced
• 1 shallot, chopped
• 1 thumb-sized piece of ginger, peeled and chopped
• 2 tablespoons fresh cilantro stems, chopped
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon shrimp paste (optional, omit for vegetarian version)
• Zest and juice of 1 lime
• 1 tablespoon soy sauce
• 2 tablespoons coconut milk

For the Curry:

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 medium carrot, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 2 tablespoons green curry paste (adjust according to spice preference)
• 2 teaspoons brown sugar (or palm sugar)
• 2 tablespoons fish sauce (or soy sauce for vegetarian version)
• 1 cup tofu, cubed (optional)
• Fresh basil or cilantro leaves for garnish
• Cooked jasmine rice for serving

Instructions:

1. Prepare the Green Curry Paste:

   • In a food processor or mortar and pestle, combine all the green curry paste ingredients and blend into a smooth paste. Set aside.

2. Cook the Curry:

   • In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and cook until translucent.
   • Stir in the green curry paste and cook for 2-3 minutes until fragrant.
   • Add the sliced bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
   • Pour in the coconut milk and vegetable broth. Stir to combine.
   • Add the brown sugar and fish sauce (or soy sauce) to the curry, adjusting the seasoning to taste.
   • If using tofu, add the cubed tofu to the curry and gently stir to incorporate.
   • Bring the curry to a simmer and cook for an additional 5-7 minutes until the vegetables are cooked to your liking and the sauce has thickened slightly.

3. Serve:

   • Serve the Thai Green Curry hot over cooked jasmine rice.
   • Garnish with fresh basil or cilantro leaves for added flavor and freshness.

Enjoy this aromatic and flavorful Thai Green Curry with Vegetables as a comforting and satisfying meal. It's a perfect balance of spicy, savory, and creamy flavors that will transport your taste buds to Thailand!