Vegetable Forest Curry Recipe

SALLY'S ASIAN RECIPES
This is a thin, soupy curry with lots of fresh green vegetables and robust flavors. In the forested regions of Thailand, where it originated, it would be made using edible wild leaves and roots. Serve it with rice or noodles for a simple lunch or supper.

Ingredients: (Serves 2)
600 ml/1 pint/2½ cups water
5 ml/1 teaspoon Thai red curry paste
5 cm/2 inches piece fresh galangal or fresh root ginger
90 g/3½ oz/scant 1 cup green beans
2 kaffir lime leaves, torn
8 baby corn cobs, halved widthways
2 heads Chinese broccoli, chopped
90 g/3½ oz/generous 3 cups beansprouts
15 ml/1 tablespoon drained bottled green peppercorns, crushed
10 ml/2 teaspoons granulated sugar
5 ml/1 teaspoon salt

Method:
Heat the water in a large pan. Add the red curry paste and stir until it has dissolved completely. Bring to the boil.


Meanwhile, using a sharp knife, peel and finely chop the fresh galangal or root ginger.

Add the galangal or ginger, green beans, lime leaves, baby corn cobs, broccoli and beansprouts to the pan. Stir in the crushed peppercorns, sugar and salt. Bring back to the boil, then reduce the heat to low and simmer for 2 minutes. Serve immediately.
[source from www.asianonlinerecipes.com]