Thai Green Curry

INGREDIENTS

• Curry Paste: 1 tsp Coriander Roots, finely chopped
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Tumeric Powder
• 2 tsp Ginger, grated
• 3 Kaffir Lime Leaves, finely sliced
• 1 Tbsp Lemongrass, minced
• 1 tsp Salt
• 2 tsp Brown Sugar
• 1/4 tsp Shrimp Paste
• 1 tsp Chilli Powder (mild, add more to taste)
• 1 1/2 Tbsp Canola Oil
• Curry: 5 Kaffir Lime Leaves, finely sliced
• 2 C Coconut Milk
• 1 Tbsp Fish Sauce
• 1 tsp Brown Sugar
• 190g Carrot, thinly sliced (4 small carrots)
• 140g Capsicum, thinly sliced
• 100g Broccoli
• 220g tin of Bamboo, drained

INSTRUCTIONS

1. Roughly chop all of the curry paste ingredients (excluding the canola oil) and blend in a food processor.
2. Add in the canola oil and blend together to finish the curry paste.
3. Heat a wok over medium-high heat.
4. Add the spice paste and cook for a minute, stirring occasionally.
5. Add the curry ingredients into the wok with the spice paste and bring to a boil.
6. Once boiled, reduce heat to medium and simmer for about 10 minutes.
7. Serve with steamed rice.