2 small laos (Indonesian ginger) or the common variety of fresh ginger or 1 teaspoon ginger powder.
½ tsp. Coriander, ground
½ Fresh hot chili, seeded and chopped
2 Tbs. Oil
2 Cups Vegetable stock or water
½ Cup Onion, diced
½ Cup Green beans, topped and tailed, cut in 2 inch lengths
1 Lime leaf (substitute bay leaf)
½ tsp. Lemongrass flakes or powder, or ½ tsp. Thai green curry paste
½ Cup Bok choy, cut into thin strips
1 Lb. Zucchinis, cut into wedges
½ Cup Pineapple, diced
1 Cup Coconut milk
1 tsp. Salt
1 tsp. Sugar
¼ Cup Basil, fresh and chopped slightly to garnish at the end.

1. Place the ginger, ground coriander and chili in a blender. Add vegetable stock or water and blend. Empty into a bowl.
2. Fry the onion and green beans in oil in a wok for 1 minute. Add the stock and bay leaf and lemongrass (or Thai green curry paste) and simmer covered for 8 to 10 minutes. Add the bok choy, zucchini and pineapple and simmer 5 more minutes. Add the coconut milk, salt and sugar and simmer another minute. Serve hot over rice. Garnish with basil.

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