¼teaspoonlemon zestif you have kaffir lime leaves, just tear 2-3 leaves and add to the curry along with green curry paste
Vegetables
1small potatocut into cubes
1small sweet potatocut into cubes
1/3cuppumpkin cubes
1/3cupbroccoli florets
4-5baby cornsliced
1medium carrotpeeled & cut into long slices
¼bell pepper each – red & greencut into cubes
Instructions
For thai green curry paste
Prepare all the ingredients for green curry paste. Peel onion and cut it into 2-3 pieces. Peel garlic & ginger, trim both ends of lemongrass and peel off the upper dried part. We will use only the inside tender portion. Cut into small pieces.
Place all ingredients listed under Thai green curry paste together in a blender and blend to a coarse paste.
Once you get the coarse paste, add about 1 or 2 tablespoons of water, and grind it to a fine paste.
For the vegetables
Heat 2 tablespoon oil in a pan and add potato and sweet potato cubes. Cover and cook for 4-5 minutes.
Next, add pumpkin, broccoli, baby corn and carrot. Mix, cover, and cook for 7-8 minutes until vegetables are cooked.
In the end, add bell peppers, salt and stir and cook for 1-2 minutes.
Keep the vegetables aside.
Preparing Thai green curry
Heat 1 teaspoon oil and add prepared green curry paste. Stir and cook for 3-4 minutes.
Then add ½ cup vegetable stock or water and salt to taste. Also, add cooked vegetables and mix. Cover and cook for 5 minutes.
Add coconut milk. Check and adjust salt. Bring to a boil, cover and simmer for 5-10 minutes. In the end, add lemon zest and mix. Remove from flame.