Green Curry

A vibrant and aromatic single-serve Thai Green Curry featuring a medley of crisp, tender vegetables simmered in a light coconut broth. The highlight of the dish is a topping of delicate enoki mushrooms, dipped in a feather-light batter and fried until spectacularly crispy and golden.

Recipe created by @pkumagic

In a medium bowl, whisk together the low-protein alternative flour, cornstarch, baking powder, and salt. Pour in the cold water and stir gently until just combined (a few small lumps are perfectly fine). Set aside.

Heat the oil in a wok, add the shallot and sauté briefly until it softens and releases its juices. Add the green curry paste and cook for a moment until fragrant.

Pour in the vegetable broth and bring to a gentle boil. Stir in the coconut cream and coconut milk and let it warm through.

Add the cauliflower, broccoli, pak choi, and snow peas to the wok. Cook briefly, about 2–3 minutes, so the vegetables stay slightly crisp. Turn the heat to low to keep the curry warm while you fry.

Heat a shallow layer of vegetable oil in a separate pan until hot. Gently hold the enoki mushrooms by the root end, dip them into the prepared batter to coat the strands completely, and carefully lay them into the hot oil. Fry for about 2–3 minutes, turning once, until they fan out and turn crisp and golden. Drain on paper towels.

Finish the curry with a squeeze of lime juice. Ladle the hot curry and vegetables into your serving bowl, top immediately with the ultra-crispy fried enoki mushrooms, and serve.