Inspiration
Vegetables Green Curry
A savoury dish of strong spices, herbs, and a vital mix of vegetables.
Ingredients
Dhal
Water
Carrot, cut into 1-inch sticks
Cubed pumpkin
Green curry paste
F&N Evaporated Filled Milk
Cauliflower, cut into florets
Fish sauce
Palm sugar
Broccoli, cut into florets
Eggplant, sliced
Cherry tomatoes
Long beans, sliced into 1 1/2 inches length
Kaffir lime leaves, torn
Sweet basil leaves
Bird's eye chillies, sliced diagonally.
Instruction
Boil the dhal in the water until it’s tender.
Put in the carrots and pumpkin, and allow them to boil until both are cooked.
Add the green curry paste and stir.
Stir in the F&N Evaporated Filled Milk and simmer.
Add in the cauliflower and cook briefly.
Season with fish sauce and palm sugar.
Put in the broccoli, eggplant, cherry tomatoes and long beans.
Finally, add the kaffir lime leaves, sweet basil leaves and bird’s eye chillies. Give a final stir.
Best served with roti canai.
