Start jotting: bpb got KOH’s (InterContinental Marine Drive) recipe for Thai green curry straight from executive chef Paul Kinny! Made not with “pav bhaji vegetables” but with kaffir lime leaves, basil, heart of palm, water chestnuts, a hot pot of this yum curry (and other Thai treats) he recently cooked up for twenty strangers at bpb’s Turning Tables. Chef Kinny, it was rice to meet you!

Vegetarian Green Thai Curry

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

50 gms brinjal
50 gms baby eggplant
50gms water chestnut
15 gms hot basil
10 gms kaffir lime leaves
40 gms green curry paste
150 gms cocnut milk
25 gms sweet basil
15 gms red chilli
50 gms heart of palm
30 gms oyster sauce
15 gms soya sauce
20 gms palm sugar
100 ml vegetable stock
15 ml oil

Method

Heat the oil in a pan, add green curry paste and cook until it leaves the oil. Put in the coconut milk and bring to a boil. Add oyster sauce, soya sauce, and palm sugar as per taste.  Add the vegetables, diced small and cook until done. Check the seasoning and finish off with basil leaves.