Vegetarian green curry – Thai
Most of the times when I cook vegetarian, I choose to make a curry. With curries you put in as many veggies as you want and vary with flavors by choosing different spices. The vegetarian green curry is super healthy and fresh due to the lemongrass and kaffir lime leaves, this makes it the ideal curry for the warmer Summer days.
What do you need for 3-4 persons?
- 2 onions
- 70 grams of green curry paste
- 400 ml coconut milk
- a splash of fish sauce
- 4 kaffir lime leaves
- 1 stalk of lemongrass
- 100 grams of Thai pea-aubergines
- 1 broccoli
- 150 grams of frozen green peas
- 4 stalks of paksoi
- a bunch of coriander
How to make this vegetarian green curry?
Dice the onions and add the diced onions to a wok with a splash of oil. After 2 minutes add the green curry paste, the coconut milk, the fish sauce, kaffir lime leaves, lemongrass and the pea-aubergines. Let it simmer for 20 minutes and add some extra water when the curry is getting too thick. After 20 minutes, take out the kaffir lime leaves and lemongrass and throw these away.
Rinse the broccoli and cut into small pieces, add to the curry and let it cook for 15 minutes. After, add the frozen green peas and let it cook for another 7 minutes. Wash the paksoi and cut into fine slices, add to the curry and let it cook for 2 minutes.
Serve the vegetarian green curry with basmati rice or rice noodels and add some coriander on top.
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