Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
I just love curries, there’s something special about them. I used to buy a package with curry paste and make my curries with that, but eventually I decided I wanted to make them from scratch. I have made a variaty of red curries before I finally took the risk to make a green curry. Green curries have a very different flavour then red curries and I had so much fun making an tweaking this recipe. The green curry paste is based on the recipe by Spicie Foodie.
- Vegetables of your choice (I used 2 red red bell peppers, one broccoli and some carrots)
- Onion – 1
- Naan bread, Pita Bread or Rice
- Coconut Milk – 1 can / 400 ml/ 14oz/ 1 3/4 cup
- Olive oil
For the paste:
- Green chillies – 2 chillies
- Lemon lime peel, chopped – 2 tablespoon or about the peel of 1 lime
- Lemon Grass – 1 piece/ stem
- Garlic – 4 cloves
- Coriander – 2 tablespoons
- Ground Coriander – 2 teaspoons
- salt or a bouillon cube (optional)
- Turmeric – 2 tablespoons
- Ground Cumin – 1 teaspoon
- Ground Ginger – a teaspoon
- soy sauce – 2 teaspoons
- olive oil – a few teaspoons
- a blender or handblender
This recipe feeds about 3-4 people. You need as many naan as people that are going to eat it. I often use pita bread instead of naan as it’s much cheaper. You can also serve with rice instead. If you like your food spicy feel free to throw in 3 or 4 chillies, the Spicie Foodie recipe said 4 chillies, but for me 2 is more then enough.
- Slice and dice the onion and the vegetables
- Cook all the raw vegetables except the onion for about 15-20 minutes, set aside.
- While the vegetables are cooking, prepare the green curry paste. Chop the garlic, coriander, lemon peel, lemon grass and green chillies. Remove the stems from the chilies and for a milder version remove the seeds as well. For a spicier version keep the seeds.Next place all the vegetables, spices, the soysauce and the oil into a blender. Blend until you have a thick paste. If it’s too dry add either a bit of water or more oil to smooth out the paste.
- When the paste is made and the vegetables cooked, it’s time to assemble the curry. In a medium or large saucepan or wok heat the olive oil and bake the onion until translucent. If serving with rice start cooking the rice now. If serving with naan preheat the oven for the naan, about 180 degrees celcius or 350 degrees Fahrenheit. Or check the package for the temperatures.
- Add the pre-cooked vegetables to the wok and give it a stir
- Then add the curry paste and the coconut oil. Stir well and cook for a few minutes.
- Prepare the naan or pita bread and serve with the curry. Enjoy!
Cook the vegetables!
Will it blend? Unblended curry paste ingredients:
Green curry Paste
Green curry on bread:
- Vary with vegetables. Try this recipe with your favourite vegetables. In my opinion almost every vegetable would work well with this. I usually throw in paprika, lentils, brocoli, potatoes or green peas. But I think green beans, cauliflower, corn or other vegetables would fit great as well!