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Name: Thai Green Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 4 TBSP Sunflower oil; 6 japanese eggplants cut into 1 inch pieces; 1/2 head cauliflower cut into small florets; 5 ounces fresh green beans cut in half; 6 ounces oyster mushrooms sliced; 1/2 cup vegetable stock; 4 kaffir lime leaves rolled up and thinly sliced; 4 tsp dark soy sauce; 2 tsp packed brown sugar; 1 3/4 cups coconut milk; large handful fresh basil leaves; salt to taste; fresh cilantro for garnish chopped; GREEN CURRY PASTE; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tsp black peppercorns; large handful fresh cilantro stems chopped; 1 red onion coarsely chopped; 4 garlic cloves; 2 inch ginger peeled and coarsely chopped; 2 lemongrass stalks (white part only) thinly sliced; 4 fresh green thai or serrano chilies; 1 tbsp dark soy sauce; grated zest and juice of 1 lime

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INGREDIENTS

4 TBSP Sunflower oil
6 japanese eggplants ; cut into 1 inch pieces
1/2 head cauliflower ; cut into small florets
5 ounces fresh green beans ; cut in half
6 ounces oyster mushrooms ; sliced
1/2 cup vegetable stock
4 kaffir lime leaves ; rolled up and thinly sliced
4 tsp dark soy sauce
2 tsp packed brown sugar
1 3/4 cups coconut milk
large handful fresh basil leaves
salt to taste
fresh cilantro for garnish ; chopped
GREEN CURRY PASTE
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp black peppercorns
large handful fresh cilantro stems ; chopped
1 red onion ; coarsely chopped
4 garlic cloves
2 inch ginger ; peeled and coarsely chopped
2 lemongrass stalks (white part only) ; thinly sliced
4 fresh green thai or serrano chilies
1 tbsp dark soy sauce
grated zest and juice of 1 lime

INSTRUCTIONS

To make the green curry paste: Toast the coriander and cumin seeds in a small pan, then mix them with the peppercorns and grind, using a spic grinder or pestle and mortar. Add to a food processor with all the remaining curry ingredients and process until a paste forms. Store in the refrigerator if making in advance.

Heat the sunflower oil in a wok over high heat and stir-fry the eggplants (sprinkled with a little salt to prevent them absorbing all the oil and drying up too much) until they start to soften. Add the cauliflower, green beans, and oyster mushrooms.

When the cauliflower starts to brown, add the green curry paste, stirring well to avoid sticking. Add the stock, kaffir lime leaves, soy sauce, and sugar. When the vegetables are just starting to soften, reduce heat and add the coconut milk and basil. Cook for 5 minutes, making sure that the sauce doesn't boil. Season with salt. Serve with rice or noodles, garnished with chopped cilantro.

NOTES

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Thai Green Curry

4 TBSP Sunflower oil
6 japanese eggplants cut into 1 inch pieces
1/2 head cauliflower cut into small florets
5 ounces fresh green beans cut in half
6 ounces oyster mushrooms sliced
1/2 cup vegetable stock
4 kaffir lime leaves rolled up and thinly sliced
4 tsp dark soy sauce
2 tsp packed brown sugar
1 3/4 cups coconut milk
 large handful fresh basil leaves
 salt to taste
 fresh cilantro for garnish chopped
 GREEN CURRY PASTE
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp black peppercorns
large handful fresh cilantro stems chopped
1 red onion coarsely chopped
4 garlic cloves
2 inch ginger peeled and coarsely chopped
2 lemongrass stalks (white part only) thinly sliced
4 fresh green thai or serrano chilies
1 tbsp dark soy sauce
 grated zest and juice of 1 lime

To make the green curry paste:  Toast the coriander and cumin seeds in a small pan, then mix them with the peppercorns and grind, using a spic grinder or pestle and mortar.  Add to a food processor with all the remaining curry ingredients and process until a paste forms.  Store in the refrigerator if making in advance.

Heat the sunflower oil in a wok over high heat and stir-fry the eggplants (sprinkled with a little salt to prevent them absorbing all the oil and drying up too much) until they start to soften.  Add the cauliflower, green beans, and oyster mushrooms.

When the cauliflower starts to brown, add the green curry paste, stirring well to avoid sticking.  Add the stock, kaffir lime leaves, soy sauce, and sugar.  When the vegetables are just starting to soften, reduce heat and add the coconut milk and basil.  Cook for 5 minutes, making sure that the sauce doesn't boil.  Season with salt.  Serve with rice or noodles, garnished with chopped cilantro.

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Nutrition

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Serving Size: 1 Serving (1312g)
Recipe Makes: 4 Servings

Calories: 594
Calories from Fat: 330 (56%)

Amt Per Serving		% DV

	Total Fat 36.6g	49 %
	Saturated Fat 20.3g	101 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 9.9g
Cholesterol 0mg		0 %
Sodium 1934.6mg		67 %
Potassium 2685.6mg		71 %
Total Carbohydrate 67g		20 %
	Dietary Fiber 33.1g	132 %
	Sugars, other 33.9g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 594

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