adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Very green vegetable curry
Very green vegetable curry
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Hearty and flavorful Thai vegetable curry for a cozy evening.
Ingredients:
  • 18.40 gm sunflower oil
  • 3cm piece ginger, finely grated
  • 1 lemongrass stalk, finely grated
  • 2 garlic cloves, finely chopped
  • 100g Thai green curry paste
  • 400ml coconut milk
  • 375ml vegetable stock
  • 2 makrut lime leaves (see note)
  • 8.00 gm brown sugar
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 200g fried tofu (see note)
  • 65g water chestnut
  • 82.50 ml Thai basil leaves (see note)
  • 300g fresh rice noodles
  • 250g broccoli, cut into small florets
  • 1 bunch baby bok choy, quartered
  • 250g snow peas, trimmed
  • 80g bean sprout
  • 35g peanuts
Instructions:
  • In a large saucepan over medium heat, warm oil. Sauté ginger, lemongrass, and garlic until softened, about 2-3 minutes. Stir in the paste and cook until fragrant, about 1-2 minutes. Pour in coconut milk and stock, stir to combine.
  • Infuse with fragrant makrut lime leaves and simmer until oil separates. Incorporate sugar, lime juice, fish sauce, and tofu. Taste and adjust seasoning. Finish with water chestnuts and basil leaves.
  • Prepare noodles as directed on the packet. Drain. Blanch broccoli, bok choy, and snow peas in boiling water for 2-3 minutes until just tender. Drain and refresh in cold water.
  • Distribute the vegetables and noodles evenly into 4 bowls, then pour the green curry over them. Garnish with bean sprouts, peanuts, and the rest of the basil leaves. Serve and enjoy!

Similar Recipes