Green Curry with Seasonal Vegetables

Green Curry with Seasonal Vegetables

by Xiang Su Jiayuan

4.9 (1)
Favorite

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.

Ingredients

Green Curry with Seasonal Vegetables

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

Green Curry with Seasonal Vegetables recipe

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

Green Curry with Seasonal Vegetables recipe

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

Green Curry with Seasonal Vegetables recipe

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

Green Curry with Seasonal Vegetables recipe

5. Add tofu, mango and kale leaves and simmer for a few minutes

Green Curry with Seasonal Vegetables recipe

6. Fill the pot with coconut shells, garnish with red pepper and basil leaves, and the delicious green curry is complete! !

Green Curry with Seasonal Vegetables recipe

Tips:

Vegetarians can replace the fish sauce in the ingredients with soy sauce

This dish is also called: Best Green Curry with Seasonal Vegetables recipe, Chinese Green Curry with Seasonal Vegetables recipe, Healthy Green Curry with Seasonal Vegetables

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