Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms.
2 cups (500ml coconut milk
1 ½ cups (375ml) vegetable stock
2 fresh kaffir lime leaves, torn
300g (9 ½ ounces) baby Brussels sprout, halved
1 tablespoon lime juice
2 teaspoon coconut sugar
150g (4 ½ ounces) green beans, halved diagonally
400g (12 ½ ounces) mixed Asian Mushrooms
¼ cup fresh coriander (cilantro) leaves
Green Curry Paste:
1 teaspoon ground coriander
1 teaspoon ground cumin
8 fresh long chillies,
1 clove garlic, quartered
2 green onions (escallion)
10cm (4-inch) stalk lemon grass, white part only, sliced thinly
5cm (2-inch) piece fresh ginger, chopped finely
1 tablespoon coarsely chopped fresh coriander (cilantro) root and stem mixture
2 tablespoons rice bran oil
1.Make green curry paste
2. Place paste in a large saucepan over a low medium heat; cook stirring for 2 minutes or until fragrant. Add coconut milk, stock and lime leaves; bring to the boil. Reduce the heat; simmer stirring, for 5 minutes.
3.Stir in the Brussels sprouts, juice and sugar; simmer, covered, for 10 minutes or until sprouts are almost tender. Add beans and mushrooms; cook covered, stirring occasionally, until vegetables are just tender. Season to taste.
4. Serve curry sprinkled with basil and coriander (cilantro).