If there is one country where fresh produce is massively embraced, it is Thailand. The average Thai dish is packed with fresh vegetables and herbs. And taste! Sweet, salty, sour and spicy are in perfect harmony in this green vegetable curry.
About this curry: in addition to the well-known Thai seasonings - such as lime, palm sugar, coriander and fish sauce - Thai basil is the ingredient that makes this stir-fry so incredibly tasty. The taste of this herb is sweet and aniseed. Cannot be compared with or replaced by the European variant!
Fancy a little Thai food feast? Then serve this curry with prawns and papapa nam yim on the side.
(1 large or 2 small portions)
1 tablespoon of coconut oil
1 clove of Garlic, finely chopped
Piece of ginger, 2 cm, grated
2 Spring onion, white part finely chopped
15 grams of green curry paste
200 grams of Bimi, halved
200 grams Snow peas
50 grams of green asparagus tips
1 kaffir lime leaf
10 grams of Thai Basil
30 grams of coconut cream
1 tablespoon of palm sugar or coconut blossom sugar
3 teaspoons of fish sauce
1 tablespoon of the juice of a Lime
2 sprigs of Coriander, sprigs and leaves finely chopped
The Kitchen Helpers
The method of preparation
Preheat the wok on high heat. Melt the tablespoon of coconut oil in the pan and fry the garlic, ginger and the white part of the spring onion for 3 minutes. Add the curry paste and fry it until the aromatic scent is released.
Add the halved bimi and the sugar snaps and cook for about 3 minutes on medium heat. Now add the asparagus tips, kaffir lime leaf and Thai basil, pour the coconut cream into the pan and reduce the heat.
Finally, season the vegetable curry with palm sugar, fish sauce, lime juice and fresh coriander.