Vegetables Green Curry

A savoury dish of strong spices, herbs, and a vital mix of vegetables.

Serving Size8 pax
Preparation Time20 min
Cooking Time20 min


1 cup


2 1/2 cups


1 no

Carrot, cut into 1-inch sticks

2 cups

Cubed pumpkin

3 tbsp

Green curry paste

1/2 can

F&N Evaporated Filled Milk

1 cup

Cauliflower, cut into florets

1 tbsp

Fish sauce

1 tbsp

Palm sugar

1 cup

Broccoli, cut into florets

1 no

Eggplant, sliced

8 nos

Cherry tomatoes

8 strands

Long beans, sliced into 1 1/2 inches length

2 nos

Kaffir lime leaves, torn

1/4 cup

Sweet basil leaves

6 nos

Bird's eye chillies, sliced diagonally.


Step 1

Boil the dhal in the water until it’s tender.

Step 2

Put in the carrots and pumpkin, and allow them to boil until both are cooked.

Step 3

Add the green curry paste and stir.

Step 4

Stir in the F&N Evaporated Filled Milk and simmer.

Step 5

Add in the cauliflower and cook briefly.

Step 6

Season with fish sauce and palm sugar.

Step 7

Put in the broccoli, eggplant, cherry tomatoes and long beans.

Step 8

Finally, add the kaffir lime leaves, sweet basil leaves and bird’s eye chillies. Give a final stir.

Step 9

Best served with roti canai.