1714. Vegan Thai Green Curry

Packed in vegetables, the main ingredient of this curry comes from a jar. Thai curry paste is a ponded mixture of chilis, lemongrass, keffir lime leaves, basil, ginger, garlic, and a whole lot of multiple other ingredients depending on the kind of curry. Conveniently, we can get it already made in a jar from the supermarket.

Making the curry is as easy as sauteeing the paste until fragrant, then dissolving it in coconut milk. Vegetables are usually directly added and cooked in the pot, but I like to airfry some ingredients before adding.

Ingredients:

¾ cup green thai curry paste

2 cans coconut milk

2 carrots, rough dice

1 green chili, sliced, optional

1 green capsicum, rough chop

2 courgettes, sliced thickly

1 aubergine, chopped into rough chunks

1 small head broccoli, florettes

½ cup chopped purple cabbage

Cooked jasmine rice, to serve

Method:

Saute the curry paste in a spoon of oil until fragrant. Add the coconut milk and stir to dissolve the paste. Add the chopped carrot, green chili if using, and the chopped green capsicum. Bring to a simmer and let simmer uncovered until the carrots are cooked through.

Meanwhile, spray the chopped aubergine and courgetti with oil and airy fry for about 15 minutes until just starting to char/brown. Add to the curry with the uncooked broccoli florettes. Simmer 5 minutes more and serve with jasmine rice. Add the sliced purple cabbage just upon serving.

صحة و عافية