• Martin Legeza

Thai Green Vegetable Curry

If you wanna cook some easy summer dinner, try this curry. It’ll take just 30 minutes to prepare and you can use any vegetable you like.

Serve it with jasmine rice

You can use any rice you want. Jasmine, Basmati, even cauliflower rice or cous cous. I’ve tried it all and in my view, Jasmine is the best way. Also it’s useful to have a Rice Cooker because you need a lot of experience while cooking in a sauce pan. Rice Cooker will make amazing rice any time you cook and you don’t have to be worried about the result.

Vegan version

It’s possible to make a vegan version without the fish sauce. But.. Fish sauce is quite important for Thai Curry so if you don’t have to, try to cook this recipe with it. If not, be careful while buying the curry paste. Sometimes there are shrimps or something so the best option is make your own paste at home.

Cooking time

Every vegetable needs different time to cook. For example mushrooms need to be cooked longer than eggplant. So, be careful while cooking different vegetables because if you use pumpkin and zucchini, you can’t add it both in the same time. One option is that the pumpkin wont be completely cooked and the second one that zucchini will dissolve and it won’t be able to eat.



Recipe:

Serves: 6

Time: 30 minutes

1 tablespoon peanut oil

3 tablespoons green curry paste

800ml coconut milk

2 tablespoons chopped ginger

1 tablespoon fish sauce

150g grean beans

300g mushrooms

1 eggplant

1 zucchini

150g peas

1/4 cup chopped coriander

100g mung sprouts

juice of 1/2 lime

step 1

Put the oil with curry paste into a pan and turn the heat on. Fry it for 2 minutes until it smells really strongly. Then add the coconut milk, ginger and fish sauce.

step 2

Now add your beans with mushrooms and let it cook for 10 minutes. Then cut the eggplant and zucchini into cubes and put them into the pan. Add the peas and cook for 5 minutes.

step 3

In the end turn the heat off, add the coriander, sprouts and lime juice. Serve with jasmine rice, lime and fresh coriander leaves.


Porce: 6

Čas: 30 minut

3 lžíce zelené kari pasty

800ml kokosového mléka

2 lžíce nasekaného zázvoru

1 lžíce rybí omáčky

150g zelených fazolek

300g žampionů

1 lilek

1 cuketa

150g hrášku

1/4 hrnku nasekaného koriandru

100g mungo klíčků

šťáva z 1/2 limetky

krok 1

Do pánve dejte olej s kari pastou a pusťte plamen. Opékejte ji 2 minuty dokud nebude mít velmi výraznou vůni. Potom přilijte kokosové mléko, přidejte zázvor a rybí omáčku.

krok 2

Teď přidejte fazolky s houbami a vše nechte vařit 10 minut. Lilek a cuketu nakrájejte na kostky a ty potom přidejte spolu s hráškem do pánve. Nechte vše vařit 5 minut.

krok 3

Na konci vypněte plamen, přidejte koriandr, klíčky a šťávu z limetky. Hotové kari podávejte s jasmínovou rýží, koriandrema a šťávou z limetky.


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