Green vegetable curry

Name: Green vegetable curry
Cuisine: Thai
Ingredients: 2 tablespoons Thai Green Curry Paste; 1 red onion, peeled, halved and cut into slices; 400 ml can coconut milk; 250 ml/8½ fl oz water; 300 g/11 oz sweet potato, peeled and cut into bite-sized chunks; 200 g / 7 oz aubergine, topped and tailed and cut into bite-sized chunks; 150 g/5 oz green beans, cut into 5 cm/ 2 inch lengths; 6 kaffir lime leaves, or 1 tablespoon lime zest; 6 kaffir lime leaves, or 1 tablespoon lime zest; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); juice of 2 limes; zest of 1 lime; 2 teaspoons Demerara or palm sugar; 2 teaspoons Demerara or palm sugar; vegetable or coconut oil, for frying; a handful of fresh coriander leaves, chopped, to garnish; vegetable or coconut oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

2 tablespoons Thai Green Curry Paste
1 red onion, peeled, halved and cut into slices
400

Asia
Thailand
Side dish
Fish course
Pescatarian
Gluten-free
Winter
November

Method

Heat some oil in a large wok or heavy-based frying pan and stir-fry the curry paste and onion for about 3 minutes.
Add the coconut milk and water and bring to the boil, then reduce the heat and simmer for about 5 minutes.
Add the sweet potato and cook for 5–6 minutes.
Add the aubergine, beans and lime leaves or zest and cook for 10 minutes, or