The day I cooked the beef with coconut milk and green curry, I made a vegetarian version for Sam. It required no extra work at all, just an extra pot. The beef had been cooked ahead of time so the entire procedure consisted mainly of making a vegetarian curry. By the time I needed to add the vegetables, I divided the contents of the pot, added beef to one portion and kept the second portion meatless.
As with the version with beef, I used Pentai green curry paste for this dish. And, to repeat what I’ve written in the beef with coconut milk and green curry post, while it is traditional to add eggplants to green curry dishes, I used the vegetables that I had on hand at the time I cooked the dish. Potatoes, green beans (a.k.a. Baguio beans) and upo (bottle gourd) were what I had, so they were what I added to the pot.
The Thai basil and kaffir lime leaves are home grown (yes, we grow herbs and vegetables at home).
Vegetables with coconut milk and green curry
- 1 tablespoon cooking oil
- 3 cloves garlic minced
- 1/2 teaspoon ginger minced
- 2 shallots thinly sliced
- 1 kaffir lime leaf (kaffir lime leaves come in pairs), lightly pounded
- green curry paste (as much or as little as you prefer)
- salt to taste
- pepper to taste
- 1 cup coconut milk
- 1 potato cut into wedges and fried until lightly browned but still half-cooked
- 3/4 to 1 cup upo wedges
- Thai basil and scallions to garnish
- Heat the cooking oil in a pot.
- Saute the garlic, ginger, shallots and kaffir lime leaf until softened.
- Add the green curry paste. Cook, stirring, for about a minute.
- Pour in the coconut milk. Season with salt and pepper. Bring to a simmer.
- Add the potato and upo wedges. Cover and simmer for 10 to 12 minutes or until the vegetables are cooked through. Taste and adjust the seasonings one last time before serving.
- Ladle the vegetables and sauce into a bowl. Garnish with sliced scallions and Thai basil. Serve hot.