Green Curry Basic Recipe

Ingredients

• 400 g Baby Pak Choi (approx. 4 pieces)
• 2 Zucchini
• 4 Spring Onions
• 2 onions
• 2 Garlic cloves
• 20 g Ginger (approx. 1 piece)
• 1 small red chili
• 30 g Coconut Oil (approx. 2 tbsp)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 600 ml Coconut Milk
• 400 g Peas (frozen)
• 20 g Coriander (1 bunch)
• 1 packet Shiso Cress
• Salt
• 2 tbsp Lime juice
• chili flakes

Instructions

1. 1.

   Clean the Pak Choi, wash and cut lengthwise into thin strips. Clean the zucchini, wash, quarter lengthwise and cut into pieces. Clean the spring onions, wash and cut into 2-3 cm long pieces. Peel the onions, garlic and ginger and dice finely. Wash the chili, halve, remove the seeds and chop.

2. 2.

   Heat the oil in a pot. Add the chili together with the onions, garlic and ginger to the pot and sauté for 2 minutes over medium heat. Add the spices and sauté for 1 minute. Pour in the coconut milk and bring to a boil. Add the Pak Choi, zucchini, spring onions and peas and simmer for 7-8 minutes over medium heat, stirring occasionally.

3. 3.

   Meanwhile, wash the coriander, shake dry, pluck the leaves and chop roughly. Cut the cress from the bed.

4. 4.

   Mix the coriander into the curry, season with salt and lime juice. Fill the green curry into bowls, sprinkle with chili flakes and garnish with cress.