Full of flavour and easy enough for weeknight dinners, this delicious curry is best served with fluffy coconut rice and fragrant herbs.
Main INGREDIENTS
- Vegetables
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
FOR THE CURRY PASTE
- 2 teaspoons cumin seeds
- 1 Tablespoon coriander seeds
- 1 teaspoon white pepper
- 2 – 3 garlic cloves
- 30g ginger
- 2 Tablespoons soy sauce
- 1 red onion
- 4 Makrut lime leaves
- 2 lemongrasses (only the white part)
- 3 – 4 green chillies
- 20g – 30 g fresh coriander
- 3 spring onions
- 1 Tablespoon sesame oil
FOR THE CURRY
- 1 x Thai Green Curry paste
- 1 Tablespoon sesame oil
- 1 x 400ml can of coconut milk
- 1 cup vegetable stock
- 2 eggplants
- 1 punnet baby bok choy
- Lime juice, fish sauce and palm sugar to season
TO SERVE
- Coconut rice
- Shaved spring onions
- Sliced radishes
- Fresh basil, mint, and coriander
- Mung bean sprouts
- Crispy onions, to sprinkle
- Zest and juice of fresh limes
-
Method
-
1
-
2Dry toast the cumin and coriander seeds until fragrant to make the paste. Remove and grind to a powder in a pestle and mortar. Add the remaining ingredients to a blender and the ground spices and blend again until you achieve a paste. The longer you blend, the greener it will become. This paste can be stored in a jar for up to a week in the fridge. Alternatively, freeze it until you need it again.
-
3Fry the Thai green curry paste in sesame oil in the Toughened Non-Stick 28cm Shallow Casserole until fragrant and caramelized. Add the coconut milk and vegetable stock and allow to simmer for 10 – 15 minutes. Pan-fry the eggplants and baby bok choy. Season to your preference.
-
4Serve in bowls with all toppings and enjoy hot with coconut rice, crispy onions and fragrant herbs.
