Vegetarian Green Thai Curry
Here’s a recipe for a Vegetarian Green Thai Curry for all fans, like me, of Thai cuisine. Green curry is one of my favorite dishes of Thai cuisine. It is a slightly spicier curry than green or red curry and rich in floral aromas thanks to the Kaffir leaves and the Thai basil.
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4 tbsp. green curry paste 600 ml coconut milk 1 broccoli 1 zucchini 12 snow peas 100 g mushrooms 6 kaffir line leaves 2 lemongrass sticks 100 ml vegetable stock 5 branches Thai basil 1 lime fish sauce optional Salt White pepper Neutral oil such as rice or rapeseed oil
Preparation of vegetables Cut the broccoli into florets, the zucchini in half and then into strips of about 1 cm. Cut the mushrooms into strips. In a small casserole, heat 1 tbsp. oil. Add the zucchini. Sauté for 1 min, then add 2 tbsp. water to prevent them from browning. Cook for 5 to 10 minutes. The zucchini should remain crunchy. Remove from the heat and set aside for later. Proceed in the same way with the broccoli. Set the vegetables aside. Preparation of the curry Heat 3 tablespoons of oil in a wok. Add the green curry paste and sauté for a few minutes. Deglaze with 5 cl of coconut milk. Add the rest of the coconut milk and the vegetable stock. Bring to the boil, then lower the temperature. Add the whole kaffior leaves. Add the lemongrass sticks cut into pieces of about 5 cm. Season with fish sauce, salt and pepper. For a vegetarian version, replace the fish sauce with a little more salt. Cook over a low heat for 10 minutes. Add then, the broccoli, courgettes, snow peas and mushrooms. Cook over low heat for 5 minutes. Check the taste and readjust if necessary. Add lime if the curry is too sweet. Add salt or fish sauce if it lacks salt. Just before serving, remove the Thai basil leaves from their branches and add them to the curry.
Serve with Thai rice.