Green Vegetable Curry
(Gaeng paak Keow Waan)
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Ingredients
You need some Jasmine
Rice (Khaw hawm), and some nam phrik kaeng khiaowan (green curry paste) which
you convert to curry sauce as follows:
Ingredients - nam jim kaeng khiaowan (green curry sauce)
-
nam phrik kaeng khiaowan
(green curry paste)
-
1 cup coconut milk
-
2 tablespoons Maggi sauce
-
1 tablespoon nam tanpaep
(palm sugar)
-
1 tablespoon kratiem
(garlic), minced
-
1 tablespoon phrik ki nu
(green Thai mouse-shit chillies), finely sliced
-
1 tablespoon kha
(galangal), grated (Lemon-grass is okay, too)
-
1 tablespoon bai chi
(coriander/cilantro), finelychopped
-
1 tablespoon nam manao
(lime juice)
-
1 tablespoon bai
manglaek(sweet basil), finely chopped
-
1 tablespoon prikthai ong
(green peppercorns)
-
1tablespoon nam phrik pow
(roasted chillies in soybean oil)
-
2 bai makrut (kaffir lime
leaves), shredded, or half a teaspoon lime zest
-
freshly ground prikthai
(black pepper) to taste.
Directions
-
In a saucepan over medium
heat combine the ingredients and simmer for 5 minutes, stirring occasionally.
-
Taste for flavour balance
and adjust as necessary.
-
Transfer to a sauce boat
or small bowl.
-
To complete the dish you
need half a cup each of various vegetables to makea total of 3 cups. I suggest
cauliflower (separate the florets, and slice thestalk thinly), asparagus, baby
corn (cut lengthwise in half), bamboo shoots,Thai eggplants (or standard
aubergine, cut into balls with a melon baller), and snow peas.
-
Place these in a bamboo
steamer and steam until barely cooked (they should still be firm and snap when
bent).
Serving & Storage
Place the vegetables in
separate serving bowls. Each diner then helps themselves to rice, a selection
of vegetables, and the curry sauce. For flavour contrast the vegetables can
also be eaten with any of the standard Thai dipping sauces (adjusted if
necessary to vegetarian/vegan requirements).
Serves 4
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