Garden green curry
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 10 min
Serving: 4 people
September 13, 2020
Ingredients
• 70g BE green curry paste
• 400ml BE coconut cream
• 250g firm tofu (diced)
• 2 Tbsp vegetable oil
• 100 ml of VG stock (or water)
• 5 Thai aubergines (or 1 small purple eggplant)
• 50g mushrooms
• 1-2 serrano chilies
• 50g asparagus
• 50g baby corn
• 50g snap peas
• 1/2 Tbsp sugar
• 1 Tbsp BE soya sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)
• 400ml BE coconut cream
• 250g firm tofu (diced)
• 2 Tbsp vegetable oil
• 100 ml of VG stock (or water)
• 5 Thai aubergines (or 1 small purple eggplant)
• 50g mushrooms
• 1-2 serrano chilies
• 50g asparagus
• 50g baby corn
• 50g snap peas
• 1/2 Tbsp sugar
• 1 Tbsp BE soya sauce
• 2 kaffir lime leaves (optional)
• 1 handful of Thai sweet basil leaves (optional)
Optional : sweet basil and serano chilies for garnish
Cooking Steps
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.
Add half of the coconut cream, stir and bring to a boil.
Add the remaining coconut cream and 100ml of water or VG broth. Bring to a boil.
Add the mushrooms, eggplants then the rest of vegetables.
Season to taste with soya sauce and sugar.
Add the fresh herbs (optional) and simmer until cooked through.
Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.
Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.
Cooking Steps
Step 1
Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.
Step 2
Add half of the coconut cream, stir and bring to a boil.
Step 3
Add the remaining coconut cream and 100ml of water or VG broth. Bring to a boil.
Step 4
Add the mushrooms, eggplants then the rest of vegetables.
Step 5
Season to taste with soya sauce and sugar.
Step 6
Add the fresh herbs (optional) and simmer until cooked through.
Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.
Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.
Chef s Tip
Feel free to modify the recipe by using different local & seasonal vegetables available near you; just make sure to cook first veggies that could release water while boiling in the sauce and risk to dilute it
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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