Thai green currySeptember 16, 2013
The delectable hint of coconut in this yummy curry makes it a definite dinner winner.
Ingredients for two people
|2 tbs||vegetable oil|
|1||red onion. chopped|
|1||garlic cloves, crushed|
|40 g||green curry paste|
|1 tin||coconut milk|
|1||broccoli, chopped into florets|
|1||carrot, sliced into circles|
|1||zucchini, halved lengthways & sliced|
|2 tbs||fish sauce|
|1 tbs||brown sugar|
|1/4 cup||coriander, chopped|
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.
For the curry
Heat some vegetable oil in a llarge pan or wok over a medium-high heat. Add the red onion, garlic, and the curry paste, cook for 3-5 minutes or until the curry paste is fragrant and the onion and garlic are soft. Now add in half of the coconut milk and bring to a gentle simmer. Add the broccoli, carrot, and zucchini and allow to simmer for 10 minutes. Once the vegetables are cooked add a little more coconut milk (don’t throw it all in if it’s going to dilute the curry too much) and allow to simmer for another 5 minutes.
In a small bowl whisk together the fish sauce, brown sugar, and half of the lemon juice until the sugar dissolves into the sauce. Add the fish sauce dressing to the curry, taste to check for seasoning, and then remove the curry from the heat.
Divide the rice between bowls and spoon over the curry, garnish with a good handful of coriander leaves and a squeeze of lemon juice.
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