I made a big batch of green curry tonight because I made lunch for myself, a friend, and the boyfriend for tomorrow. And for dinner tonight. And whatever is left over won't survive for too long either. Here is a recipe for a normal batch.
Ingredients:
- 600ml of veggi stock
- 400ml of coconut milk (1 can)
- green curry paste - how much depends on how hot you like your food and on the curry paste itself. Also: Make sure you check your curry paste for non-vegan ingredients. Some are made with shrimp etc.
- 2 small zucchinis
- 1 eggplant
- 1 small broccoli
- 3 lime leaves (optional)
- a little bit of salt
- 1 cup of rice (I used red and white rice)
- 2 cups of water
- 1 tsp of sugar
Instructions:
- Get a small pot and cook 1 cup of rice with 2 cups of water. I trust that you know how to cook rice. ;)
- In a big pot, heat up the veggie stock and coconut milk and dissolve the curry paste. Start out with a generous tablespoon, dissolve and see if it's okay for your or not hot enough.
- Add dried lime leaves to the mixture (unless you happen to have the fresh stuff - then don't add them until shortly before you serve the curry).
- Cut the zucchinis and the eggplant into small chunks.
- Cut off the stem of the broccoli and cut the stem into fine slices.
- Cut broccoli florets into smaller florets.
- Once the veggie stock/coconut milk/curry paste mixture is hot (not boiling), add the finely slices broccoli stem bits to it.
- Allow to cook for two minutes.
- Add eggplant chunks.
- Allow to cook for a minute.
- Add broccoli and zucchini and cook for another minute or two.
- Taste and season with salt if necessary (depends on the curry paste and the veggie stock you're using) and sugar.
- If you used dried lime leaves, take them out before serving.
- Done!
- Serve with rice.
