Green Curry with Seasonal Vegetables

Name: Green Curry with Seasonal Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some pea; 1 piece Mango; Some Cashew nuts; 4 taro; 1 box tofu; Some Broccoli; 3 tablespoons Green Curry Paste; 1/2 root lemongrass; Some Lime zest; 1 piece Limes; Some Basil; 1 tablespoon Fish sauce; 3g Young seedling powder; 200ml Coconut milk; 2 pcs Small red pepper

by Xiang Su Jiayuan

4.9 (1)

Favorite

28

Difficulty

Easy

Time

30m

Serving

3

I don’t know how many people like me eat too much light food. Suddenly one day they will especially want to eat some heavy-tasting dishes. Thai food will become my first choice every time. So today we will teach you how to make green curry with seasonal vegetables especially suitable for winter consumption.

Green Curry with Seasonal Vegetables

1. (Lemongrass, green peel, taro, mango, tofu) Chua~Chua~Chua~ get it done

2. Heat oil in a pot, add green curry paste, lemongrass, and lime leaves, stir-fry for one minute until fragrant

3. Add peas, cashew nuts, and taro chunks and stir-fry for about three minutes

4. Add two boxes of coconut milk, coconut water (or pure water and a small amount of sugar), coconut meat, two spoons of fish sauce, a few slices of basil, and a bag of young seedling powder, and simmer until the ingredients become soft