🧑🍳 Medium
⏲️ 30 min
Thai Vegetable Strips with Green Curry
Ingredients
- 350g Thai Vegetable Strips
- 100 grams of green beans
- 100 g button mushrooms
- 1 tomato
- 25 cl of coconut milk
- 2 cloves of garlic
- 2 cm of fresh ginger
- 1 stalk of lemongrass
- 3 tablespoons green curry paste
- 1 vegetable bouillon cube
- 1 tablespoon of Arôme sauce
- 1/2 lemon
- 2 tablespoons of oil
- 1 bunch of cilantro
- A few basil leaves
The Step-by-Step Recipe
- Place the vegetable strips in a deep dish and drizzle them with nuoc-mâm. Thinly slice the garlic, ginger, and mushrooms, then squeeze lemon juice over them. Chop the lemongrass and finely chop the cilantro. Steam the beans.
- Combine the ginger, lemongrass, and cilantro in a mortar with half the oil. Sauté this mixture for 1 minute in a skillet with the remaining oil.
- Add the curry paste and cook over high heat for 30 seconds. Pour in the coconut milk and 25 cl of broth, stir, and bring to a boil. Add the chicken, beans, and mushrooms. Simmer for 10 minutes.
- Blanch the tomato before peeling and dicing it. Add the diced tomato to the skillet along with the chopped basil. Cover and let it simmer for 5 minutes. Serve with plain fragrant rice.
- ENJOY!
