Green Vegetable Curry

[Guest guest]

Green Vegetable Curry

 

 

1 tablespoon (4 tsp) vegan green curry paste

400 ml (13 1/2 fl oz) can coconut milk

1 cup chicken-style stock

2 sticks lemongrass, bruised

5 kaffir lime leaves, roughly torn

1 tablespoon (4 tsp) vegetarian fish sauce (see Condiments folder)

2 teaspoons brown sugar

1 teaspoon finely chopped ginger

3 zucchini, sliced

1/2 red capsicum (bell pepper), sliced

1 cup snow peas, trimmed

2 tablespoons (8 tsp) coriander (cilantro) leaves, to garnish

steamed rice, to serve

 

 

1. Heat a frying pan over medium heat. Add curry paste. Cook for 1 to

2 minutes, or until aromatic.

 

2. Add coconut milk and stock. Cook, stirring, until mixture comes to

the boil.

 

3. Reduce heat to medium-low. Add lemongrass, lime leaves, vegetarian

fish sauce, sugar and ginger. Simmer gently, stirring occasionally,

for 15 minutes.

 

4. Add zucchini and capsicum (bell pepper) to frying pan. Cook for 3

to 5 minutes, or until tender. Add snow peas. Cook for 2 minutes, or

until bright green.

 

5. Top with coriander (cilantro). Serve with rice.

 

 

Serves 4.