A bunch of different crunchy and colorful vegetables in a creamy sauce... I can never get enough of this yellow Thai vegetable curry!
Course
Main Course
Cuisine
Thai
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings2people
Calories per serving699kcal
Ingredients
3ozfresh broccoli(85 g)
3ozfresh cauliflower(85 g)
6Brussels sprouts
3ozfresh zucchini(85 g), diced
3ozwaxy potatoes(85 g), diced
½smallred bell peppersliced
a handfulgreen beanschopped
½smallfresh eggplantdiced
2tbspThai green curry paste
2cupscoconut milk(480 ml)
1tbsplime juice
1tspcaster sugar
a handfulfresh mintchopped
2tbspvegetable oil
salt
Instructions
Cut the broccoli and cauliflower into florets. Then chop the sprouts in half. Add the florets and sprouts together with the rest of the diced and chopped vegetables to a large sieve or colander and rinse them.
Pour the vegetable oil in the bowl of the Cook Processor fitted with the StirAssist and add the curry paste. Then close the lid and select BOIL P3. Press Start to activate Step 1.
After that pour in the coconut milk add the diced potatoes. Season with the sugar and a little pinch of salt.
Close the lid again and press Start to activate Step 2. Then after that add the rest of the chopped vegetables.
Close the lid again and press Start to activate Step 3. After that press exit to cancel the keep warm mode. Add the freshly chopped mint and lime juice. Then press Quick Stir for 10 seconds. Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary. Divide the green curry over large bowls and serve hot.