Thai Green Paste And Vegetables In Coconut Milk is a spicy but flavorful Thai curry to pair with the Thai Green Rice.
Australian chef, David Thompson, observed “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish.” Thai food is known for its strong aromatic components that gives a spicy edge to the food.
This curry for prepared as a side dish for the green rice. The very same day on which I had prepared the Thai green curry paste. Used the green curry paste in the rice as well as in the vegetable curry.
For the vegetables I used what was available at home – beans, onions, capsicum, tomatoes. Other vegetables that can be used are peas, broccoli, zucchini.
I should not have used tomatoes, I realized this after adding it to the curry. The use of tomatoes changed the color of the curry. I wanted to get the green color.
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