Green vegetable curry from Thailand
Find more recipes, inspiration and Tipps at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
40 min
Total Time
5 min
Cooking Time
35 min
Preperation Time
Ingredients
| 3 | shallots |
| 4 | cloves of garlic |
| 3 cm | galangal (or ginger) |
| 2-3 | green chillies |
| 1 stalk | lemongrass |
| 1/2 bunch | coriander greens, with roots |
| 1 tsp. | coriander seeds |
| 1 tsp. | cumin (whole) |
| 1/2 tsp. | ground turmeric |
| 1/2 tsp. | freshly ground pepper |
| 2-3 tbsp. | vegetable oil |
| 1 | organic lime |
| 1-2 tsp. | salt |
| 1 | onion |
| 2 cm | ginger |
| 250 g | broccolini (or broccoli) |
| 80 g | sugar snap peas |
| 150 g | green beans |
| 80 g | young peas |
| 350 g | green asparagus |
| 2 tbsp. | coconut oil |
| 300 ml | vegetable stock |
| 300 ml | coconut milk |
| 1/2 handful | Thai basil (or 1/4 handful each of mint and basil) |
| 2 tbsp. | vegan fish sauce |
| 1 tbsp. | palm sugar |
| some | salt |
| some | freshly ground pepper |
| 2 tbsp. | toasted coconut chips |
Instructions
Step 1 of 6:
Peel the shallots, garlic, and galangal and roughly chop them. Trim or peel the chillies, lemongrass, and coriander roots, wash everything, and cut into pieces. Pluck off the leaves and set the coriander aside.
Step 2 of 6:
Toast the coriander seeds and cumin in the Pressure Cooker or in a Frying Pan without any fat for about 1 min., stirring, until fragrant. Process the spices with the other prepared ingredients and the oil in a mini chopper or mortar into a fine paste. Wash the lime in hot water, pat dry, finely grate the zest, and squeeze out the juice. Mix both into the curry paste with the salt.
Step 3 of 6:
Peel the onion, halve it, and cut it into fine strips. Peel the ginger and finely grate it. Wash the vegetables and let them drain. Trim the broccolini and beans and cut each into pieces 5–6 cm long. Peel the lower third of the asparagus and cut diagonally into similarly sized pieces. Wash and trim the sugar snap peas and halve them diagonally.
Step 4 of 6:
Heat the coconut oil in a Pressure Cooker and sweat the onion and ginger in it over a low heat for 2–3 min., stirring. Add the curry paste and fry for about 2 min., stirring. Deglaze everything with the stock, pour in the coconut milk, and add the broccolini, asparagus pieces (except the tips), and green beans.
Step 5 of 6:
Close the Pressure Cooker with the Lid, set the cooking crown to level 2, and heat everything on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat again. When the green ring becomes visible (Cooking Indicator: 1st ring), the cooking time of 2 min. begins.
Step 6 of 6:
Meanwhile, rinse the Thai basil, shake dry, and pluck off the leaves and tips. Remove the Pressure Cooker from the heat, release the steam, and open it. Stir in the vegan fish sauce and palm sugar, add the asparagus tips, sugar snap peas, peas, and coriander to the pot, and cook everything uncovered for about 3 more min. Season the curry to taste with salt and pepper and divide between plates. Garnish everything with Thai basil and toasted coconut chips and serve.
Tipp:
Basmati or brown rice goes well with this vegan green curry. Depending on the season, you can vary the selection of vegetables based on what is growing in the garden or on the balcony, or what is fresh at the market. Pak choi, Romanesco, and broccoli are also delicious - in that case, reduce the cooking time under pressure a little more.
