Lucky Recipes

Comfort

Thai Green Curry w/ Zucchini & Mushroom


  • Cooking Time: 20 minutes
  • Difficulty: Piece of p*##
  • Serves: 2
Thai Green Curry w/ Zucchini & Mushroom

Ingredients

• 75G GREEN CURRY PASTE (BUY IT FROM A SUPERMARKET OR BUY IT FROM US OR MAKE YOUR OWN - YOU CAN FREEZE IT)

GREEN CURRY PASTE (GAENG KEOW WAHN)

• 2 TSPNS GRND CORIANDER

• 2 TSPNS GRND CUMIN

• 20 FRESH GREEN CHILLIES

• 2 LGE GARLIC CLOVES

• 4 GREEN ONIONS

• 1 X STICK LEMONGRASS

• 2 X FRESH KAFFIR LIME LEAVES

• 1 TSPN FRESH GALANGAL (OR REHYDRATE SOME IN CUP OF WATER IF YOU CAN ONLY GET DRY)

• 1/4 CUP CORIANDER ROOT

• 1 TSPN SHRIMP PASTE

• 1 TBSPN PEANUT OIL (OR USE CANOLA IF YOU HAVE NUT ALLERGIES)

STIR GRND CUMIN & CORIANDER IN HOT PAN UNTIL FRAGRANT. THEN PUT EVERYTHING (EXCEPT OIL) IN A FOOD PROCESSOR AND BLITZ. USE A SPATULA TO SCRAPE THE SIDES AND MAKE SURE EVERYTHING IS MIXED. THEN ADD THE OIL.

• 6 PORTOBELLO MUSHROOMS - SLICED

• 4 ZUCCHINIS - CHOPPED IN HALVES (AND THEN HAVLES AGAIN) - QUARTERS YEAH!

• 2 X 400ML CANS COCONUT MILK

• 2 KAFFIR LIME LEAVES

• 2 TBSPNS FISH SAUCE

• 2 TBSPNS LIME JUICE

• 2 FRESH CHILLIES (WE USE HABANEROS) - BUT WHATEVER YOU LIKE

• 1 TBSPN GRATED PALM SUGAR

• THAI BASIL - ROUGHLY CHOPPED

• CORIANDER - ROUGHLY CHOPPED

• 2 SPRING ONIONS - SLICED

• 2 TSPNS LUCKY TACO CHLLI SALT

• 2 TBSPNS TOASTED PUMPKIN SEEDS

Method

• Put 1/4 cup curry paste in large saucepan & stir over heat until fragrant.

• Add coconut milk & kaffir lime leaves (bruise leaves in fingers to release flavours).

• Reduce heat & stir for 10 minutes.

• Tip in zucchinis & mushrooms & all other ingredients.

• Mix around vigorously until flavours are combined and you want to motor-boat it.

• Sprinkle with left over leaves and toasted pumpkin seeds...YERM!

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