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
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1Coat large saucepan with cooking-oil spray; cook lemon grass, lime leaves and leek, stirring, until leek is soft. Add paste; stir until fragrant.
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2Stir in milk, stock and sauce; simmer, uncovered, 5 minutes or until thickened slightly.
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3Add 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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