vegetarian kitchen: green curry

Dearest ______,

If you were to be very thorough about it, these are the things you need in order to make green curry:

Onion, Green Chilli, Sugar, Garlic, Lemongrass, Salt, Galangal, Soya Bean Oil, Coriander Leaves, Corn Starch, Yeast extract, Kaffir lime, Whole Coridander seeds, Cumin, Pepper

If, like me, you have no qualms in using technology pre- made mix, then here you go:



Everything else is quite subjective, if you ask me: some people will want more variety in the vegetables they use, while the original recipe says you need to put chicken in it. For my take on the green curry, I used the following:

– eggplant
– lady fingers (okra)
– tofu, deep fried in vegetable oil, garlic, and onion
– basil leaves
– some salt and pepper
– an addition of sliced red chili




I cooked the tofu first, because it usually takes the longest. I waited until it was golden brown and crispy- looking.
I wish I could describe food better, but yeah.


After I’d set the fried tofu aside, I boiled the coconut milk (adding 1 cup of fresh milk into it) for the vegetables to soak in.


As soon as the vegetables were evidently cooked (softer, less green), I just poured the green curry paste into the mixture and the rest of the ingredients on my list as well.



Obviously not great for your weight-loss diet. But very good for the yums!



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