Thai Green Curry

Get ready for this quick and delicious dinner.


PREP TIME: 15 minutes
COOKING TIME: 25 minutes

2 tbsp vegetable oil
1 onion, cut into 8 wedges
1 green bell pepper, cut into
8 wedges
1 stalk lemon grass, bulb only
1 tsp fresh ginger, chopped
3 tbsp Thai green curry paste
2 kaffir lime leaves
600 ml coconut milk
150 ml water
6 mushrooms, sliced
1 carrot, sliced
1 aubergine, sliced
½ head cauliflower, diced
½ head broccoli, diced
1 tbsp parsley, chopped
a pinch of salt
1 lemon, juiced
a few fresh Thai basil leaves
a few fresh cilantro leaves
a few lemon wedges, for garnish

1. Place a large, deep skillet over medium heat and coat with the vegetable oil.
2. Saute the onion and green pepper for three minutes.
3. Add the lemon grass, ginger, Thai green curry paste and kaffir lime leaves. Stir for two minutes.
4. Pour in the coconut milk and water. Lay the pieces of mushrooms, carrot, aubergine, cauliflower, broccoli and parsley in the mixture to poach. Add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.
5. Squeeze in the lemon juice. Shower with basil and cilantro leaves. Serve in dinner bowls with lemon wedges and rice.


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