This is my Dads recipe for an amazingly delicious vegetarian (I think its even vegan!) thai green curry. It is one of my favourite recipes and is so easy, I won a cooking competition with this as the main.
For curry paste
2 tsp sesame oil
handful kaffir lime leaves
half, teaspoon galangal powder,
1inch peeled fresh root ginger,
1 tsp dried corriander,
3 birds eye chillis
2 tablespoons of the coconut milk
For the rest:
can of coconut milk minus 2 tablespoons (for the curry paste)
2 medium carrots
1 large red bell pepper
half a head of broccoli in florets
half a tin of sweetcorn
juice of 1 lime
Blend all the ingredients for the paste in a blender.
Chop the vegetables finely (carrots in roundels)
Sweat the onions, peppers and carrots down for 10-20 minutes until partially soft.
Pour in the curry paste, coconut milk and a glass of water if needed (trust your gut) and cook until the carrots are soft
Cook the broccoli for 5-10 minutes then add to the curry along with the sweetcorn
Cook up for 10 minutes longer and adjust chilli and sesame to taste (you can add some soy sauce if wanted)
Serve hot with sticky Thai rice