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Thai green vegetable curry
Thai green vegetable curry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and affordable curry ready in just 25 minutes - a budget-friendly delight!
Ingredients:
  • 9.20 gm peanut oil
  • 28.00 gm green curry paste (see note)
  • 2 x 400ml cans light coconut milk
  • 2 makrut lime leaves, stem removed, finely shredded
  • 24.40 gm fish sauce (see note)
  • 16.00 gm brown sugar
  • 500g Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 2 Lebanese eggplants, thickly sliced
  • 400g can chickpeas, rinsed, drained
  • 1 red capsicum, halved, seeded, thinly sliced
  • 150g green round beans, trimmed
  • 62.50 ml fresh coriander leaves, chopped
  • Fresh coriander sprigs, to serve
Instructions:
  • In a wok over medium heat, heat the oil until shimmering. Stir-fry the curry paste until fragrant, about 1 minute. Pour in the coconut milk and bring to a gentle boil, simmer for 5 minutes until slightly thickened. Add lime leaves, fish sauce, sugar, and lime juice, and stir well.
  • Combine the pumpkin, eggplant, and chickpeas in the pot. Cook for 7 minutes. Then add the capsicum and beans and cook for an additional 2 minutes until the vegetables are tender. Refer to tips for freezing instructions.
  • Gently fold in the chopped coriander. Serve the rice in individual bowls. Spoon the curry over the rice. Garnish with fresh coriander sprigs.

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