Montag, 17. Februar 2014

Green Thai Curry with Rice

Again, as with most more exotic recipes, I am claiming no authenticity for my green Thai curry. I am just claiming that it tastes great! :)

I made a big batch of green curry tonight because I made lunch for myself, a friend, and the boyfriend for tomorrow. And for dinner tonight. And whatever is left over won't survive for too long either. Here is a recipe for a normal batch.


  • 600ml of veggi stock
  • 400ml of coconut milk (1 can)
  • green curry paste - how much depends on how hot you like your food and on the curry paste itself. Also: Make sure you check your curry paste for non-vegan ingredients. Some are made with shrimp etc.
  • 2 small zucchinis
  • 1 eggplant
  • 1 small broccoli
  • 3 lime leaves (optional)
  • a little bit of salt
  • 1 cup of rice (I used red and white rice)
  • 2 cups of water


  • Get a small pot and cook 1 cup of rice with 2 cups of water. I trust that you know how to cook rice. ;)
  • In a big pot, heat up the veggie stock and coconut milk and dissolve the curry paste. Start out with a generous tablespoon, dissolve and see if it's okay for your or not hot enough. 
  • Add dried lime leaves to the mixture (unless you happen to have the fresh stuff - then don't add them until shortly before you serve the curry).
  • Cut the zucchinis and the eggplant into small chunks. 
  • Cut off the stem of the broccoli and cut the stem into fine slices. 
  • Cut broccoli florets into smaller florets.
  • Once the veggie stock/coconut milk/curry paste mixture is hot (not boiling), add the finely slices broccoli stem bits to it. 
  • Allow to cook for two minutes. 
  • Add eggplant chunks.
  • Allow to cook for a minute. 
  • Add broccoli and zucchini and cook for another minute or two. 
  • Taste and season with salt if necessary (depends on the curry paste and the veggie stock you're using).
  • If you used dried lime leaves, take them out before serving.
  • Done!
  • Serve with rice.