Strips of young coconut meat are added to give this curry a sweet, mellow flavor.
Green Vegetable Curry with Coconut Noodles
Strips of young coconut meat are added to give this curry a sweet, mellow flavor.
Ingredients
Green Vegetable Curry with Coconut Noodles
- 2 tablespoons vegetable oil
- 1 red onion chopped
- 1/2 tablespoon ginger minced
- 2 cloves Garlic minced
- 1 tablespoon Lemongrass Bulb (Tanglad) chopped
- 4 tablespoons green curry paste
- 1 green finger chili sliced diagonally
- 1 1/2 cups coconut milk (gata)
- 1/2 carrot sliced into rounds
- 1 Cup cauliflower florets
- 1 Small eggplant sliced into rectangular pieces
- 6 pieces young corn sliced lengthwise
- 6 button mushrooms sliced lengthwise
- 2 cups tender coconut meat sliced into thin strips
- fish sauce (patis) to taste
- 2 tablespoons cilantro (wansoy) (leaves), chopped, plus extra sprigs for garnish
Instructions
- Heat oil in a large wok. Add onions and sauté until translucent. Add ginger, garlic, and lemongrass; sauté until fragrant. Add green curry paste and green chili; sauté for a few seconds, just until the oil in the paste starts to separate.
- Add coconut milk and simmer for 2 minutes. Add all the vegetables and mushrooms; simmer until tender.
- Mix in coconut strips and cook for 2 minutes. season to taste with salt or fish sauce and pepper. add cilantro and mix well. Transfer to a platter and serve hot. Garnish with additional cilantro, if desired.
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