About this recipe: Thai green curry paste, made from fresh green chillies and herbs, adds a delicate flavour to this lively multi-textured vegetable dish. Serve with Thai fragrant rice or noodles for a swift light meal. Delicious!
For Thai green curry paste, use red curry paste, which is much spicier and richer and goes well with more robust vegetables. Add 1 tbsp in this dish. Cut 350g sweet potatoes or parsnips into small cubes and stir-fry with the mushrooms at step 2. For the mange-touts, corn and green pepper, add 150g broccoli florets and cook for 2 minutes at step 2. After adding the coconut milk at step 3, simmer for 4 minutes before adding the bean sprouts.
The heat in the green curry paste is tempered with creamy coconut milk in this recipe, but if you like mildly spiced dishes, you can reduce the curry paste a little.
Nice and easy recipe. Tweaked by using shiitake mushrooms and also by using a lot more paste than stated above as we like it nice n spicy. - 15 Oct 2015
This recipe was everything I hoped it would be. Crisp vegetables in a tasty sauce with a bite to it. I used full-fat coconut milk which perhaps did make the sauce a bit heavier than you would normally expect from Thai food. I would try and use the half-fat next time. - 31 Oct 2013