- Vegetable Stock
- Green Beans
- Coconut Milk
- Vegetable Oil
You’ll need are few you didn’t start off with some vegetables whatever veggies you like I really enjoy the combination of asparagus, green beans and cauliflower for this one vegetable stock some light coconut milk.I’ve also got onions and garlic and I also have for topping some cilantro and some limes and of course you’re going to need some green curry paste and just a little bit of vegetable oil now. I prefer to buy my curry paste now I know you can make your own and it’s amazing if you can do it but.
I keep it in the fridge for a really long time while you can put it in the freezer that way anytime.I want a little bit of curry.I can just take it right out of the freezer and I’m good to go so that’s what I would suggest if,you don’t make it often go ahead and buy it don’t feel guilty about it in here.I’ve got a little bit of vegetable oil in a big pot and to that I’m gonna add my onions and garlic now,I’m going to just saute these just until they kind of take on some color but really.I just want these to kind of soften a little bit.I don’t want them to be super super hard so I’m gonna do that and then we’ll proceed these look good enough.
I’m gonna add it in my curry paste stir that into the hot oil and instantly you can smell that there are so many wonderful flavors just give that a stir for just a few seconds. I remember this is all going to cook down wonderful and delicious so do not even worry adding adding in my veggies you do give them a stir combine them with the pace not that it really matters because once you add your liquid and everything starts spoiling and stuff like that it’s all gonna blend really well so now that you have that in a simple and get your coconut milk this is going to be great counterpart to the spiciness of the curry paste some vegetable stock looks fantastic.I’m not gonna add a whole ton more because as the vegetables kind of cook down I don’t want this to be too soupy now.
I’ve got some brown rice cooking that traditionally you should serve this with basmati rice.I am a firm believer in using things you already have on hand don’t make special trips to the supermarket for I always have brown rice on hand and I always liked cooking big batches of brown rice because I like eating it throughout the week so to me that’s what it works for me and my lifestyle so that’s what I’m gonna use I’m gonna let this come to a boil reduce the heat to medium and let a simmer for about 10 minutes or so and our green curry is done this is perfect once it came to a boil.I just reduced the heat down to medium and let it simmer for 10 minutes and it’s exactly how I want it now I’m gonna pour some of this loveliness you can taste test this if you need some salt.
5I suggest either using some fish sauce or a little bit of soy you know every curry paste is so different in terms of spiciness in terms of saltiness so just really give it a taste mine did not need any additional salt so,I’m gonna leave it as is but I am gonna sprinkle over some fresh cilantro and kind of when you start to eat it it’ll get mixed in in just a smaller squeeze of lime that’s how I get it when we get to a Thai place that’s how that’s how they serve it so that’s how I like to serve in your a little bit of asparagus a little rice really I could smell lemongrass.I just it smells divine only from that little tiny bit that we used mmm no it’s perfect it’s not too spicy it’s just right mmm the coconut is nice and sweet but it’s not too sweet it is perfection.