I used a
bought Thai curry paste for this Veggie
green curry and it worked out just fine.
Ingredients:
Zucchini –
sprinkle lemon juice over it to stop it browning
Red
capsicum (bell pepper)
½ a diced
red onion
½ sliced
carrot
1 clove of
garlic, finely sliced
Green curry
paste
Fish sauce
(you will need to find a substitute for this if you are vegetarian)
Golden
syrup (or palm sugar)
Lemon juice
Vegetable
oil
Tiny can of
coconut milk
For garnish
– a small amount of sliced chilli and chopped herbs
How to do
it:
Just fry
off your sliced garlic until it is a bit golden and remove the garlic and set
aside to add back in at the end.
Then add
your green curry paste and a small amount of coconut milk and fry off so that
it gets all fragrant. Add your onion and
cook for a few minutes, then add all the rest of the vegetables including the
rest of the coconut milk and cook until just tender.
Taste your
curry and add amounts of the fish sauce, golden syrup and lemon juice so that
your curry has that essential Thai balance between hot, sour, sweet and salty.
This looks and sounds very good! Thanks for sharing this recipe, Carole.
ReplyDeleteMy step son has been trying to get me to cook with curry.....I am a slow learner I guess, Your dish LOOKS delicious!!! Bet it smelled good, too!
ReplyDeleteI've never made a veggie curry before, Carole. This looks delicious and anything with fish sauce always perks me up. Thank you for sharing!
ReplyDelete