Thai Green Vegetable Curry
2 large aubergine (diced into 2cm cubes)
150 gm Broad beans (Blanched and peeled)
200ml coconut milk
1 tbsp Thai green curry paste (MAE PLOY brand)
2 Kaffir lime leaves
10ml fish sauce
1 onion, finely chopped
75g green beans, Jardinière
½ tbsp brown sugar
½ stick lemongrass, white only
80g bamboo shoots, sliced
1/8 bunch coriander leaves, chopped
½ tbsp galangal, grated
75g jasmine rice
1 tbsp cornflour, mixed with 2tbsp water
Heat the oil in a heavy pan on medium heat.
Sauté diced vegetables to a good colour, reduce the heat to low.
Add the grated galangal, sauté for 1 minute.
Add commercial Thai green curry paste, coconut milk, kaffir lime leaves, fish sauce, lemongrass and brown sugar.
Stir, bring to the boil, simmer gently for 5 minutes.
Add salt (adjust to taste). Skim the oil on the surface and thicken the sauce lightly with the cornflour slurry.
Remove from pan and place into a bowl. Sprinkle some coriander leaves for garnish before serving with steamed
Make sure the curry sauce is balanced before you add the vegetables.
They will absorb all the flavour, so you will need to taste the sauce before you serve.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
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