Green Thai Curry

I have been MIA when it came to recipes, but believe you me I have cooked some pretty, pretty interesting things this past month or two. Drowned in work and having virtually planned dozens of holidays (not one put to order) I have also been saving plenty of recipe and travel inspirations. Also, one of my absolute favourite things to cook with – coconut milk. A super simple to make Green Thai Curry, paired with some black rice.

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Ingredients

• Sweet potato – 1 large
• Carrot – 1 medium sized
• Button mushrooms – 15-20
• Oyster mushrooms – 6-8
• Broccoli – 1 flower, medium
• Lemongrass – approximately 8-inch stalk
• Fresh coconut milk – 2 glasses or 300 mL (Recipe here)
• Cornflour – 1 tsp
• Extra virgin coconut oil – 1tbsp (or any other oil that you prefer)
• Green Thai curry paste – 2 tbsp

Method

• Wash all the vegetables thoroughly. Chop the sweet potato and carrots into cubes, separate the broccoli florets and quarter the mushrooms.
• Put each cut vegetable to a different container and microwave on high for 2 minutes. (or you can use the same one at a time if like me you don’t like too many dirty dishes)
• Meanwhile, roughly chop the lemongrass stalk and boil with 2 cups of water until you get a fragrant stock.
• Heat oil in a pan, add the sweet potato, cover and cook for 5 minutes.
• Add all the other vegetables and cook for another 10 minutes on low heat.
• Pour the fresh coconut milk, lemongrass stalk and cornflour in the pan and stir well.
• Now add the Thai curry paste, mix well so that there are no lumps.
• Bring to a boil, cover and let cook for 15 minutes.
• Serve with black rice or fragrant jasmine rice.

I am still in the process of perfecting the recipe for black rice, but you can check out my first attempt here.

Tips to keep in mind – do not add the Thai curry paste before coconut milk, it ruins the light flavours of the dish. And make sure the coconut milk doesn’t split. The lemongrass stalk adds a vivid freshness to the curry, so do give that a try! I bought my Thai curry pastes from Singapore, but you can find them anywhere at Modern Bazaar, FoodHall and the like. Tell me how it goes. 🙂