Thai food is gaining popularity throughout the world, not only at restaurants, but also at the dinner table. The aromatic combination of herbs and spices has an exotic taste which is hard to resist. This delicious Thai green curry combines the wonderful textures of sweet potato and eggplant with traditional flavours including lime, coriander and coconut milk. Included is a tasty vegetarian version of the famous Thai green curry for those who like to make their own. However you may substitute a bottled version if you like. Just make sure that it doesn’t contain fish sauce or other non-vegetarian ingredients often found in Thai curries.
- 1 tablespoon oil
- 1 medium onion, chopped
- 1-2 tablespoons green curry paste
- 1 medium sweet potato, cut into cubes
- 1 medium potato
- 1 ½ cups coconut milk
- 1 cup water
- 1 medium red capsicum cubed
- 6 Kaffir lime leaves
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons lime rind
- 2 tablespoons soft brown sugar
- Fresh coriander leaves
Heat the oil in a large wok or frying pan and add the onion and curry paste to the wok. Stir for 3 mins over medium heat.
Add the coconut milk and water to the wok. Bring to boil; reduce heat and simmer uncovered for 5 mins.
Add the potato and sweet potato and simmer until almost cooked through.
Add the capsicum and Kaffir lime leaves and simmer until the vegetables are cooked through.
Take off heat
Add the soy sauce, lime juice, lime rind and soft brown sugar and stir through until well combined. Garnish with coriander leaves.
Thai Green Curry Paste
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons soy sauce
- 1 teaspoon black peppercorns
- 1 teaspoon ground nutmeg
- 12 large red or green chillies
- 1 cup French shallots, chopped
- 2 tablespoons oil
- 4 stems lemon grass (white part only), finely chopped
- 10 cloves garlic, chopped
- 2 tablespoons fresh coriander root, chopped
- 2 tablespoons fresh coriander stems, chopped
- 6 kaffir lime leaves, chopped
- 2 teaspoons grated lime rind
- 2 teaspoons salt
Toast the coriander and cumin seeds in a dry frying pan for 2-3 mins and then grind finely.
Process everything together until smooth.
Refrigerate in an airtight container for 3 weeks or freeze in ice cube trays for up to 6 months.