This is an ideal vegetarian dish to serve at any occasion. For variation you can add some peeled prawns or chicken pieces, but try it first with only vegetables. The curry can be quite strong but you can control it by simply put half the amount for the recipe and add gradually until you are satisfied. Remember, though, that the longer it cooks the stronger it will become. So it will be wise to go slowly. You can also use different vegetables such as red pepper, celery, butternut or peas. It’s your call.
Serves 4
For the soup:
1 tablespoon/15 ml vegetable oil
1 medium onion, finely chopped
1-2 tablespoons/15-30 ml green curry paste (shop bought or make your own — see recipe at the bottom of the page)
1½ cups/375 ml coconut milk
1 cup/250 ml vegetable stock (or water)
1 cup/250 ml green beans, cut in short lengths
2 medium carrots, peeled and cut in pieces
1 cup/250 ml broccoli florets
4 kaffir limes (dry is good)
½ cup/125 ml corn, frozen and defrosted
2 tablespoons/30 ml fish sauce
2 tablespoon/30 ml lime juice
2 teaspoons/10 ml finely grated lime rind
1-2 teaspoons/5-10 ml sugar (optional)
fresh coriander, picked
spring onions, cut in lengths
- Heat the oil in a large wok or saucepan and add the onions and curry paste.
- Cook for 3 minutes over medium heat, whilst stirring.
- Add the coconut and stock (or water) and bring to the boil. Stir then reduce the heat and cook uncovered for 5 minutes.
- Add the beans, carrots and broccoli, kaffir limes and corn to the pan and cook uncovered for 5 minutes.
- Add the corn, fish sauce, lime juice and rind, and sugar, if using, after tasting.
Ladle the soup into deep bowls and sprinkle over some coriander and spring onions.
This can also be served with rice, if desired.
Make your own Green curry paste:
1 tablespoon/15 ml coriander seeds
2 teaspoon/10 ml cumin seeds
1 teaspoon/5 ml black peppercorns
2 teaspoons/10 ml dried shrimp paste
8 large fresh green chilies, roughly chopped
1 cup/250 ml shallots, chopped
1 tablespoon/15 ml ginger, chopped
12 small cloves garlic, chopped
1 cup/250 ml fresh coriander leaves, chopped
6 kaffir lime leaves, chopped
3 stems lemon grass (white part only), finely chopped
2 teaspoons/10 ml grated lime rind
2 teaspoons/10 ml salt
2 tablespoons/30 ml vegetables oil
Makes approximately 1 cup.
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Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.
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Pour the roasted spices and peppercorns in a mortar and pestle or spice grinder and grind until fine.
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Grill the shrimp paste for 2-3 minutes, then add to the spices. Add all to a processor.
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Add the remaining ingredients and process fo 20 seconds until the mixture forms a smooth paste — periodically scrape down the sides of the bowl.
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