Name: Green Thai Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: caster sugar 1 tbsp; soya sauce 1 tbsp; coconut milk 800 ml (28 fl oz); fresh galangal 2 cm (¾ in) chunk, grated; green chillies 3, roughly chopped; coriander 1 bunch; lemon grass stalks 2, outer layers removed, roughly chopped; Thai shallots 55 g (2 oz), roughly chopped; fresh root ginger 2 cm (¾ in) chunk, grated; garlic cloves 3, roughly chopped; lime leaves 3; baby corn 150 g (5½ oz), cut into 2cm (¾ in) pieces; white baby aubergines (or ordinary aubergines), 100 g (3½ oz); shiitake mushrooms 75 g (2¾ oz); French beans 75 g (2¾ oz), topped, tailed, and halved

Michael Daniel

Green Thai Curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This recipe appears to have a long ingredients list, but it is very simple to prepare. It is worth making a double batch of the curry paste because it will remain fresh in the fridge or freezer for months.

Ingredients

coconut milk 800 ml (28 fl oz)
baby corn 150 g (

Asia
Thailand
Main course
Spicy
South East Asia
Vegan
Gluten-free

Method

To make the paste, blend all the ingredients together in a food processor, adding a few drops of water to help the blending process.
In a pan, mix the curry paste with the coconut milk and bring to the boil. Simmer for 20 minutes.
Add the vegetables to the curry sauce and simmer for a further 15 minutes.

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method