This is a beautiful, fresh, hot curry which uses whatever green vegetables are in season.
Season: All year
Type: Big dishes
Difficulty: Easy
Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: asparagus, beans, snow peas, broccoli, zucchini
Recipe source: Adapted from Christine Manfield’s Stir |
Equipment
- metric measuring spoons and cups
- salad spinner
- chopping boards & non-slip mats
- knives – 1 small, 1 medium
- medium saucepan
- wooden spoon
- scales
- serving bowls
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Ingredients
- 500 g mixed green vegetables (e.g. asparagus, beans, snow peas, broccoli, zucchini)
- 1 bunch spinach or 10 leaves silverbeet
- 8 fresh firm tofu squares
- 300 ml coconut milk
- 2 tablespoons green curry paste
- 8 kaffir lime leaves
- 300 ml vegetable stock or water
- 20 ml fish sauce
- 2 teaspoons lime juice
- ½ cup Thai basil leaves
- ½ cup coriander leaves
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