House of Asia > Recipes > Green curry with vegetables and coriander paste

Green curry with vegetables and coriander paste

20 min.

2 servings

slightly spicy

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Craving a spicy Thai classic? Try this green curry with vegetables and coriander paste, which adds a unique flavor. This recipe was created in collaboration with an influencer. Karolina Kos.

Ingredients

400 ml coconut milk chilled
50 g coriander paste
3 tsp green curry paste
3 tablespoons kaffir lime leaves
1 clove of grated garlic
2 cm of grated ginger
1 leek without leaves, sliced
6 mushrooms, sliced
1 yellow pepper cut into strips
1 small broccoli, divided into florets
¼ lime
2 tablespoons of oil

To serve:

Jasmine rice
Fresh coriander
Chopped chili pepper

A method of preparing

Cook the rice according to the instructions on the package.
Heat 1 tablespoon of oil in a pot and sauté the garlic, ginger, and leek. Add 2 tablespoons of the thick coconut milk, coriander paste, and paprika. Cover and simmer for 3 minutes.
Then add the kaffir lime leaves and curry paste. Mix thoroughly, and if the mixture is too thick, add a little coconut milk.
Heat 1 tablespoon of oil in a pan and fry the mushrooms until lightly browned.
Add the broccoli and remaining coconut milk to the pot. Simmer for 10 minutes. Near the end of cooking, add the mushrooms and lime juice. Stir.
Serve the dish with rice, sprinkled with coriander and chili pepper.