Chef Piper’s Vegetarian Green Curry

by chefpiper on January 19, 2011

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Ingredients:

4-5 garlic cloves
4 Thai green chilies
Bunch of Cliantro
Bunch of Basil
1 tsp ground corianer
1 tsp ground cumin
thumb size piece of peeled fresh ginger
1 can coconut milk
3 stalks lemon grass
1 tsp brown sugar
1/4 cup olive oil
——————–
Spinach
Potatoes
Carrots
Broccoli Florets
Baby Portobello Mushrooms
Cherry Tomatoes

Directions

Put garlic, cilantro, basil, spices, ginger, lemongrass peeled and chopped in food processor and blend slowly add in coconut milk and olive oil
once well blended put on low heat for a few minutes ….

In separate pan, sauté vegetables with olive oil and then add to Curry Paste….It’s very delicious and healthy……..Noe: the Curry Paste can be frozen
in ice cube trays for months and can be added to chicken, shrimp, what ever you love !!

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