Green Curry Veggie Pot
I like green curry vegetables very much. But restaurants only prepare the dish with limited variety of vegetables; it’d better cook it myself. With fresh ingredients and seasoning easily available from market, making a good pot of green curry veggies is really easy! I pick what is available and choose as many colors as possible:
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Cut all the ingredients in bite size. Don’t peel the skin of pumpkin and sweet potatoes, which is very nutritious. Skin of chestnuts can be easily removed by pan frying them dry (no oil, no water, but keep stirring). Skin will come off when you hear the sizzling sound. You can easily rub them off when they are not too hot. The veggie shopkeeper taught me this clever method! I bought the ingredients on Third Street in western district near the Sai Ying Pun Market. Lady from the Jan Kee New Territories Veggie store told me proudly that her veggies are fresher and better — I can verify her claim 
Tofu comes from a very old shop named “Kwan Hing Kee” which is also a grocery store. Established in 1928, their tofu is filled with the aroma of soya beans, which is rare nowadays! Their hard tofu is good for barbecue too.
After heating the wok/pan on high fire, just add little oil (you can add water and lower the fire to avoid burnt), then add onions or garlics to enhance aroma. Then add your veggie bits and stir fry for a while. Mix the green curry paste (50g) with a bowl/cup of water, pour into the pan and keep the pot frying for 15-20 minutes. Close the lid to avoid the source getting dry up.
Take a look at my beautiful veggies in cooking:
When it’s almost done, add coconut milk, and cook open lid briefly until the source is well blender. It’s delicious to eat with red rice, especially mine are carried all the long way from Guangxi in my last filming trip. My red rice comes from the duck rice field of a CSA (community supported agriculture) project started by Farmers’ Friend Co-op. My luggage got so heavy together with all other work equipments!
Green curry veggie with red rice, yummy!
