Vegetable Green Curry Ingredients: 1 400ml can coconut milk 5 cloves of garlic, minced 1 tbsp minced ginger 1/2 onion, diced 1/2 tsp chilli flakes 4 tbsp green curry paste 3 tbsp soy sauce 2 red capsicums, diced (green if you can’t get red) 3 cups chopped broccoli 1 cup peas 1 cup spinach leaves 1 can bamboo shoots 1 tbsp rice malt syrup 1 tbsp lime juice You can use whatever vegetables you have for this recipe, above are suggestions of some that work well together and are in the photo.
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Vegetable Green Curry
Ingredients:
1 400ml can coconut milk5 cloves of garlic, minced1 tbsp minced ginger1/2 onion, diced1/2 tsp chilli flakes4 tbsp green curry paste3 tbsp soy sauce2 red capsicums, diced (green if you can’t get red)3 cups chopped broccoli1 cup peas1 cup spinach leaves1 can bamboo shoots1 tbsp rice malt syrup1 tbsp lime juice
You can use whatever vegetables you have for this recipe, above are suggestions of some that work well together and are in the photo.
Method:
Add the garlic, ginger and onion to a pan with a splash of vegetable stock. Sauté until soft, about 5-6 minutes, stir often.
Add the chilli flakes and green curry paste. Cook for 3-4 minutes, stirring often. Add more stock if the pan gets dry.
Add the coconut milk, soy sauce, broccoli and red capsicums or whatever veg you are using, and simmer lightly for about 10 minutes depending on what vegetables you are using.
Add the bamboo shoots and green peas and simmer for about another 5 minutes to heat through.
Stir in the lime and rice malt syrup and season with sat and pepper if needed.
Serve over brown rice, topped with fresh coriander if possible.
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