Green Vegetable Curry Thai Style

Ingredients 

• 1 medium orange
• 1/2 small carrot
• 1/2 medium red capsicum
• 1/2 medium green capsicum
• 1/2 medium yellow capsicum
• 6 French beans
• 1 medium potato
• 200 grams tofu
• 8-9 pea brinjals
• 5 lemon grass stalk
• 1 tablespoon oil
• Salt to taste
• 3 cups fresh coconut milk
• 1 teaspoon lemon juice
• 2-3 fresh basil leaves

Green curry paste

• 1 inch galangal piece 
• 9 large garlic cloves 
• 10 green chillies
• 2 teaspoons coriander seeds
• 1/4 teaspoon grated lemon rind 
• 2 teaspoons cumin seeds
• 3 small onions
• A small bunch of coriander roots
• A handful fresh coriander leaves

Method

1. Cut galangal into strips and diagonally slice the bottom part of the lemon grass stalks. Heat sufficient water in a deep non-stick pan.
2. Add the top part of lemon grass stalks and let the water boil. Grind together sliced lemon grass, galangal, garlic, green chillies, coriander seeds, lemon rind, cumin seeds, shallots, broken coriander roots and coriander leaves with sufficient water into a fine paste.
3. Halve carrot vertically and then cut into 1 inch pieces. Separate cauliflower into small florets. Cut all three capsicum into 1 inch diamonds. Cut French beans into 1 inch pieces. Cube potato and tofu.
4. Add potato and carrot to lemon grass stock, cover and cook for 3-4 minutes or till the vegetables are soft. Remove the lemon grass and add cauliflower and beans and cook for 2-3 minutes.
5. Transfer the vegetables into a bowl. Heat oil in a non-stick pan. Add the green curry paste and sauté for 2 minutes. Add salt, mix well and cook for a minute. Add the cooked vegetables and mix well.
6. Add pea brinjals and cook for 3-4 minutes. Add coconut milk and stir to mix. Add tofu and all the capsicums and mix well. Add lemon juice and torn basil leaves and mix well. Cook till the potatoes are done.
7. Serve hot with steamed jasmine rice or plain steamed rice.

Nutrition Info