Vegetarian Thai Green Curry

Ingredients

• 1x Valcom Thai green curry paste (210g)
• 2x cans of coconut milk (400ml)
• 1x medium-large carrot
• 1x red capsicum
• 4x medium-large garlic cloves
• 1x knob of ginger
• 10-12x button mushrooms
• 1 tbsp of palm or coconut sugar
• 2-4x bird’s eye chilli (or other chilli)
• 1 cup of vegetable stock
• 2 tbsp of soy sauce
• 1x can of baby corn spears (410g)
• 12x sugar snap pea
• Sprig of Thai Basil, with a few leaves set aside for optional garnish
• 2 cups of rice
• 3 cups of water (for rice)

Method

1. Finely dice garlic
2. Remove skin off of ginger with a spoon and finely dice
3. Peel carrot an cut it into half-centimetre thick slices
4. Wash, deseed, and cut capsicum into half-centimetre thick slices
5. Wash mushrooms and trim stems
6. Finely dice chillis
7. Skim coconut cream from one can of coconut milk, add it to a pre-heated stockpot or large saucepan
8. Add 1/2 of green curry paste and fry for three minutes
9. Add garlic and ginger, fry for 30 seconds
10. Deglaze with vegetable stock
11. Add palm sugar and soy sauce, boil until sugar dissolves
12. Add remainder of coconut milk and bring to boil
13. Add mushrooms, baby corn spears, carrot, and chillis. Add lid and simmer for 15 minutes
14. Add sugar snap peas, capsicum, and sprig of Thai Basil and simmer for 4 minutes
15. Remove wilted Thai Basil and add sugar and soy sauce according to taste
16. Serve with rice and add optional Thai basil garnish

Product used in recipe

• Valcom - Curry Paste Green