Vegetable Forest Curry Recipe
 This
is a thin, soupy curry with lots of fresh green vegetables and robust
flavors. In the forested regions of Thailand, where it originates, it
would be made using edible wild leaves and roots. Serve it with rice or
noodles for a simple lunch or supper.
Galangal is a tuber (a kind of root), which
looks similar to ginger. There are several different types; some are more
peppery in flavor whereas others taste slightly of cardamoms. Galangal is
used mostly in Thai and Indonesian cuisine. If you are not able to find
fresh galangal you can substitute ginger in most recipes.
Ingredients: (Serves 2)
600 ml/1 pint/2½ cups water
5 ml/1 teaspoon Thai red curry paste
5 cm/2 inch piece fresh galangal or fresh
root ginger
90 g/3½ oz/scant 1 cup green beans
2 kaffir lime leaves, torn
8 baby corn cobs, halved widthways
2 heads Chinese broccoli, chopped
90 g/3½ oz/1 cup beansprouts
15 ml/1 tablespoon drained bottled green
peppercorns, crushed
10 ml/2 teaspoons granulated sugar
5 ml/1 teaspoon salt
Method:
Heat the water in a large pan. Add the red
curry paste and stir until it has dissolved completely. Bring to the boil.
Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or
root ginger.
Add the galangal or ginger, green beans,
lime leaves, baby corn, broccoli and beansprouts to the pan. Stir in the
crushed peppercorns, sugar and salt. Bring back to the boil, then reduce
the heat to low and simmer for 2 minutes. Serve immediately.
Happy Cooking,
Carol |
