Green Curry Vegetables

Name: Green Curry Vegetables
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 4 Thai eggplants, stemmed and cut lengthwise into eighths; 8 okra, trimmed and halved lengthwise; 5 fresh green Thai chiles, roughly chopped; 1 head broccoli, broken into small florets; ¾ teaspoon freshly ground black pepper; 8 baby corn, husks removed, trimmed, and halved lengthwise; 1 teaspoon cumin seeds; 20 sugar snap peas, strings removed and ends trimmed; 12 asparagus, trimmed and cut into 1-inch pieces at an angle; 4 kaffir lime leaves, halved lengthwise and middle vein removed; ¼ cup nam pla (Thai fish sauce); 2 cups chopped fresh cilantro leaves; 2 cups coconut milk; 4 fresh red finger chiles, cut into ½-inch pieces; Salt; 2 teaspoons coriander seeds; 2 cups chicken stock, preferably homemade or low-sodium canned broth; ¼ cup green peppercorns, canned are fine; One 8-inch piece bamboo shoot, cut into thin wedges; 8 fresh water chestnuts, peeled and quartered; 4 shallots, roughly chopped; 12 garlic cloves, roughly chopped; 1 bunch fresh cilantro, including roots, washed thoroughly and roughly chopped; One 2-inch piece fresh galangal, roughly chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

All the flavor in this dish comes from the cilantro roots. The green curry sauce is just amazing with heat from the chiles and freshness from the aromatic herbs. The list of vegetables here is just a guideline. Use whatever vegetables are fresh at the market, except for leafy or root vegetables. Steamed white rice is a must for this dish.

Ingredients

Asia
Main course
Gluten-free

Ingredients

Method