Green vegetable curry from Thailand
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Photo: Mathias Neubauer
40 min
Total Time
5 min
Cooking Time
35 min
Preperation Time
Ingredients
| 3 | Shallots |
| 4 garlic cloves | |
| 3 cm | Galangal (or ginger) |
| 2-3 green chili peppers | |
| 1 stalk | Lemongrass |
| 1/2 bunch | Coriander leaves, with roots |
| 1 tsp | Coriander seeds |
| 1 tsp | Cumin seeds (whole) |
| 1/2 tsp | ground turmeric |
| 1/2 tsp | freshly ground pepper |
| 2-3 tbsp | vegetable oil |
| 1 | Organic lime |
| 1-2 tsp | salt |
| 1 | Onion |
| 2 cm | Ginger |
| 250 g | Broccolini (or broccoli) |
| 80 g | Sugar snap peas |
| 150 g | green beans |
| 80 g | young peas |
| 350 g | green asparagus |
| 2 tbsp | Coconut oil |
| 300 ml | Vegetable broth |
| 300 ml | Coconut milk |
| 1/2 handful | Thai basil (or 1/4 handful each of mint and basil) |
| 2 tbsp | vegan fish sauce |
| 1 tbsp | Palm sugar |
| some | salt |
| some freshly ground pepper | |
| 2 tbsp | toasted coconut chips |
Instructions
Step 1 of 6:
Peel and roughly chop the shallots, garlic, and galangal. Clean or peel the chilies, lemongrass, and coriander roots, wash everything, and cut into pieces. Pluck the leaves and set the coriander greens aside.
Step 2 of 6:
Roast the coriander seeds and cumin in a pressure cooker or pan without fat for approx. 1 minute, stirring, until fragrant. Process the spices with the other prepared ingredients and the oil in a mini chopper or mortar to a fine paste. Wash the lime hot, pat dry, finely grate the zest, and squeeze out the juice. Mix both with the salt into the curry paste.
Step 3 of 6:
Peel the onion, halve it, and cut into fine strips. Peel and finely grate the ginger. Wash and drain the vegetables. Clean the broccolini and beans and cut each into 5–6 cm long pieces. Peel the asparagus in the lower third and cut into similarly sized pieces diagonally. Wash the snow peas, clean them, and halve diagonally.
Step 4 of 6:
Heat the coconut oil in a pressure cooker and lightly sauté the onion with the ginger, stirring, for 2–3 minutes. Add the curry paste and fry for approx. 2 minutes, stirring. Deglaze everything with the broth, pour in the coconut milk, and add the broccolini, asparagus pieces (except for the tips), and green beans.
Step 5 of 6:
Close the pressure cooker with the lid, set the cooking level to 2, and heat everything on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat again. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 2 minutes begins.
Step 6 of 6:
Meanwhile, rinse the Thai basil, shake dry, and pluck the leaves and tips. Remove the pressure cooker from the heat, let it vent, and open. Stir in the vegan fish sauce and palm sugar, add the asparagus tips, snow peas, peas, and coriander greens to the pot, and cook everything uncovered for approx. 3 minutes. Season the curry with salt and pepper to taste and divide into bowls. Garnish everything with Thai basil and roasted coconut chips and serve.
Tip:
Basmati or brown rice goes well with the vegan green curry. Depending on the season, you can vary the selection of vegetables depending on what is currently growing in the garden or on the balcony or is freshly available at the market. Pak choi, Romanesco, and broccoli also taste good – in this case, reduce the cooking time under pressure a little.
