Recipe

Thai-style green vegetable curry

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

  • 40 mins cooking
  • Serves 4
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Ingredients

Thai-style green vegetable curry
  • cooking-oil spray
  • 2 tablespoon finely chopped lemon grass
  • 4 kaffir lime leaves, shredded
  • 1 leek (350g), sliced thickly
  • 2 tablespoon thai-style green curry paste
  • 2 x 375ml cans evaporated low-fat milk
  • 1 litre vegetable stock
  • 2 tablespoon soy sauce
  • 4 green zucchini (360g), chopped coarsely
  • 300 gram green beans, halved
  • 1/2 chinese cabbage (200g), chopped coarsely
  • 330 gram choy sum, chopped coarsely
  • 200 gram baby spinach leaves
  • 1 1/2 teaspoons coconut essence
  • 2 tablespoon lime juice
  • 1/4 cup coarsely chopped fresh coriander

Method

Thai-style green vegetable curry
  • 1
    Coat large saucepan with cooking-oil spray; cook lemon grass, lime leaves and leek, stirring, until leek is soft. Add paste; stir until fragrant.
  • 2
    Stir in milk, stock and sauce; simmer, uncovered, 5 minutes or until thickened slightly.
  • 3
    Add vegetables; simmer, uncovered, until vegetables are just tender. Stir in essence, juice and coriander.

Notes

Fish option: steam boneless firm white fish fillets; cool, flake into pieces. Top curry with fish.

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