Once you have had the pleasure of home-made curry paste it is very hard to go back to the supermarket jar variety. This recipe is very simple and yields enough to make one curry today and one curry to have on standby for later.

Thai take away is huge in Sydney but I am often left feeling yucky afterwards. By making your own take away favourite at home you are 100% confident in the contents of each dish. Friday night is the perfect curry night. Instead of dialling for a take away give this simple yet delicious recipe and try… you will love it!

green curry double

 

Home Made Green Curry
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Ingredients
  1. Curry Paste
  2. 2 scallions
  3. 3 cloves of garlic
  4. 1 inch fresh ginger
  5. 1/2 inch fresh turmeric
  6. 6 stalks fresh coriander
  7. 4 kaffier lime leaves
  8. 2 deseeded green chillies
  9. Zest 1 lemon
  10. 1/2 teaspoon salt
  11. 1 tablespoon organic coconut sugar
  12. Veggie Curry
  13. 4 large slices of pumpkin with skin
  14. 1 tablespoon olive oil
  15. 1 400ml can organic light coconut cream
  16. 1 zucchini
  17. 1 red pepper
  18. 1 corn
  19. 8 mushrooms
  20. 2 handfuls snow peas
  21. 400g cooked black beans
  22. Garnish
  23. lime, coriander and fried shallots.
Instructions
  1. Curry Paste
  2. Using either your food processor or mortar and pestle grind all the curry paste ingredients together until they form a paste.
  3. Set 1/2 the paste aside and freeze the other 1/2 for a later occasion.
  4. Veggie Curry
  5. Bake the slices of pumpkin in a moderate oven (180degC) on an oiled baking tray for 20-30min or until soft.
  6. Add the curry paste to a medium/large saucepan and stir over a medium heat for 2-3 minutes.
  7. Chop the zucchini and red pepper into uniform chunks and add to the saucepan with the coconut milk.
  8. Chop the mushrooms into similar sized pieces and add to the saucepan with the corn kernels sliced straight from the cob.
  9. Allow to simmer over a medium heat for 10 minutes.
  10. Add in the snow peas and black beans and allow to simmer for a further 5 minutes.
  11. Serve the dish by first placing a slice of the baked pumpkin in each bowl and topping with the veggie curry.
  12. Garnish with a slice of lime, coriander and fried shallots.
Notes
  1. Serves 4
Veggies & Me https://www.veggiesandme.com/
green curry 3green curry 5