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

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.