Vegetable Forest Curry

Name: Vegetable Forest Curry
Yield: Serves Two
Cuisine: Thai
Ingredients: 5 cm/2 in piece fresh galangal or fresh root ginger; 2 kaffir lime leaves, torn; 10 ml/2 tsp granulated sugar; 5 ml/1 tsp salt; 90 g/3½ oz/scant 1 cup green beans; 15 ml/1 tbsp drained bottled green peppercorns, crushed; 2 heads Chinese broccoli, chopped; 90 g/3½ oz/generous 3 cups beansprouts; 8 baby corn cobs, halved widthways; 600 ml/1 pint/2½ cups water; 5 ml/1 tsp Thai red curry paste

Preparation info

Serves
Two

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is a thin, soupy curry with lots of fresh green vegetables and robust flavours. In the forested regions of Thailand, where it originated, it would be made using edible wild leaves and roots. Serve it with rice or noodles for a simple lunch or supper.

Ingredients

600 ml/1 pint/2½ cups water
5 ml

Asia
Thailand
Main course
Gluten-free
Vegan
South East Asia

Method

Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.
Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or root ginger.
Add the galangal or ging