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Sarah's green vegetable curry
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and easy Thai green curry.
Ingredients:
  • 28.00 gm green curry paste
  • 400ml can coconut milk
  • 255.00 gm chicken style liquid stock
  • 2 sticks lemongrass, bruised
  • 5 makrut lime leaves, roughly torn
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 1 tsp finely chopped ginger
  • 3 zucchini, sliced
  • 1/2 red capsicum, sliced
  • 250.00 ml snow peas, trimmed
  • 40.00 ml coriander leaves, to garnish
  • Steamed white rice, to serve
Instructions:
  • Heat a frying pan over medium heat, then add curry paste and sauté for 1 to 2 minutes until fragrant.
  • Combine coconut milk and stock in the pot and stir until the mixture reaches a boil.
  • Lower the heat to medium-low before adding the lemongrass, lime leaves, fish sauce, sugar, and ginger to the pot. Let it gently simmer for 15 minutes, stirring occasionally.
  • Sauté zucchini and capsicum until tender, about 3 to 5 minutes. Stir in snow peas and cook for an additional 2 minutes until they turn bright green.
  • Sprinkle with fresh coriander and enjoy with a side of fluffy rice.

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