Cookbook Author and Chef Steven Ferneding shares his vegetable curry recipe. For more from Chef Steven, CLICK HERE.
Vegetable Thai Green Curry Recipe
Created by Chef Steven Ferneding
2 tablespoons of coconut oil
1 lemongrass stock (remove outer layer, slice of bottom, smash stock with back of knife, slice bottom 1
1/2 inch of ginger (peeled and minced)
3 tablespoons of green curry paste
1 can of baby corn (chopped in 1/2 inch pieces)
4 cups of green beans (chopped)
4 Thai eggplant
2 small zucchini (chopped)
1 red bell pepper (sliced)
1/2 red onion (sliced)
2 baby Bok Choy (sliced in half)
2 cans of coconut milk
2 tablespoon of white sugar (to taste)
1 bundle of cilantro (chopped)
1 bundle of Thai Basil
2 limes (sliced in 1/4)
1 small can of coconut cream
Steamed Jasmine rice (4 servings)
1 Large pan
1 Cutting board
1 Wooden spoon
Step 1: Over medium heat, add 2 tablespoons of coconut oil to pan.
Step 2: Once oil is melted, add sliced lemongrass. Using wooden spoon stir for 2 minutes. Then add
ginger and cook 1 minute, then add green curry paste and continue to stir 2 more minutes stirring
constantly. (Be careful not to burn)
Step 3: Add coconut milk to pan and bring to a boil.
Step 4: Once boiling add corn, green beans, zucchini, Thai eggplant and cook for 5 minutes or until
vegetables are tender. Then add red bell pepper, red onion, Bok Choy and cook for 3 more minutes.
Step 5: Add chopped cilantro and a handful of Thai basil leaves. Taste curry for sweetness, if too spicy
add sugar, 1 tablespoon at a time until curry is sweet.
Step 6: Pour curry into bowls and top with drizzle of coconut cream. Serve with Jasmine rice.
Step 7: Enjoy!!