By Chef Vivien Cunha

This is a delicious vegetarian and vegan version of an original green curry and full of  amazing flavors. The jack fruit or plantains are a great addition to this dish! A bit of sweetness to the full flavors of the dish.


Ingredients for green curry:

4 TBs of shallots chopped

1 TBs of fresh garlic chopped

1 TBs of fresh ginger chopped

2 TBs of chopped lemon grass (remove the outside layer and chop)

2 cups of fresh cilantro

1 cup of scallions chopped (green and white parts)

2 Tbs of fish sauce

3 cups of coconut milk

1/8 cup of fresh lime juice

 1 cup of vegetable stock

 4 TBs of coconut sugar

 Salt & pepper to taste


Other Ingredients:

2 celery stalks chopped

2 cups of red or white potatoes

2 cups of jack fruit (or 2 cups of sliced Plantain bananas)

1 cup of frozen( defrosted) or fresh peas

Place all ingredients for green curry (except  2 cups of coconut milk) in a food processor or blender and blend until is well combined. After  you have the paste place in a pot, add extra coconut milk, then add potatoes, jack fruit and cellery, and bring to a fast boil. Simmer for 20 minutes or until potatoes are cooked. For last add the peas and cook for another 5 to 7 minutes. Serve with Jasmine steamed rice, brown rice , cauliflower rice or delicious yucca bread!

Facebook Comments