Garden green curry

cooking time :

10 MIN

serving :

10 MIN

September 13, 2020

ingredients

• 70g BE green curry paste
• 400ml BE coconut cream
• 250g firm tofu (diced)
• 2 Tbsp vegetable oil
• 100 ml of VG stock (or water)
• 5 Thai aubergines (or 1 small purple eggplant)
• 50g mushrooms
• 1-2 serrano chilies
• 50g asparagus
• 50g baby corn
• 50g snap peas
• 1/2 Tbsp sugar
• 1 Tbsp BE soya sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)

Optional : sweet basil and serano chilies for garnish

Garden green curry

cooking steps

STEP 1

Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.

STEP 2

Add half of the coconut cream, stir and bring to a boil.

STEP 3

Add the remaining coconut cream and 100ml of water or VG broth. Bring to a boil.

STEP 4

Add the mushrooms, eggplants then the rest of vegetables.

STEP 5

Season to taste with soya sauce and sugar.

STEP 6

Add the fresh herbs (optional) and simmer until cooked through. Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

Chef s Tip

Feel free to modify the recipe by using different local & seasonal vegetables available near you; just make sure to cook first veggies that could release water while boiling in the sauce and risk to dilute it