Green Thai curry (Kaeng Khiao Wan) with Thai eggplant, bitter cucumber, water spinach and Kaffir leaves
very easy
30 mins
30 mins
Ingredients
- 1/2 TEASPOON Coriander seeds
- 1/2 TEASPOON Cumin seed
- 1-2 (approx. 40 g) Shallots
- 25 g Garlic cloves
- 50 g small green chillies
- 7 g Galangal Root
- 2 (approx. 5 g) Coriander roots
- 1/2 (approx. 15 g) stalk of lemongrass
- 1/2 TEASPOON Salt
- 1/2 TEASPOON black peppercorns
- 250 g Thai eggplants
- 50 g Turibaum flower buds (Katurai flowers)
- 2-3 stem(s) Coriander
- 300 ml Coconut milk
- 100 g frozen soybeans
- 1 Kaffir lime leaf
Directions
- 1
Roast the coriander seeds and cumin in a pan without fat, remove. Peel and chop the shallots and garlic. Wash and clean the chillies, remove seeds. Chop the pod finely. Peel and chop galangale and coriander root. Clean, wash and chop lemon grass
- 2
Crush coriander seeds, cumin, salt and pepper in a mortar. Finely mix the remaining ingredients in the universal chopper. Grind all ingredients in the mortar to a paste
- 3
Wash and clean the aubergines and cut them in half or quarters depending on size. Wash the flowers. Wash the coriander, shake dry and chop the leaves coarsely
- 4
Bring coconut milk and 1 teaspoon paste to the boil. Add aubergines, soybeans and kaffir leaf and simmer for 10-15 minutes. Add flowers 5-7 minutes, coriander about 2 minutes before the end of cooking time. Season curry with salt, possibly some curry paste and lime juice. Jasmine rice tastes good with it
Nutrition Facts
180 kcal
8 g
14 g
5 g
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