The word “vegetable” was first recorded in the English language in the early 15th century and was derived from the Medieval Latin word “vegetabilis”, which means 'growing, flourishing'.

Vegetables are part of our daily life with its everyday usage and eaten in a variety of ways, either raw or cooked. They play an important role in nutrition, as most vegetables are low in fat and calories but at the same time, bulky and filling. They are an important source of dietary fiber and essential vitamins like vitamin A, K, C, E and B6, minerals, trace elements and are also an important source of anti-oxidants.

Vegetables when included in the diet, have been found to remarkably reduce the incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, than those who eat more than five servings, have an approximately twenty percent higher risk of developing coronary heart disease or stroke.

To learn more about the popular types of vegetables, you can go through the introductory lesson - Vegetables... Eating Healthy can be Delicious!

Vegetable Recipe of the Day -  The Thai Green Curry

Thai Green Curry

About Thai Green Curry

This curry is one of Thailand’s favorite dishes, made from not one but a combination of many ingredients. It is available in many forms and common to countries in Southeast Asia such as Malaysia, Indonesia, Laos, Cambodia and Burma.

Green curry tends to be the milder of curries of Thai cuisine and the name Thai Green Curry or “Gaeng Kiaw Wan Neua” literally means “sweet green curry”. This is because it is a sweet and hot dish.

This dish is mostly enjoyed with steamed rice, preferably Jasmine rice and can be paired with crispy fried fish or steamed vegetables.

For a more authentic flavour, serve it with traditional Thai rice noodles known as “khanom chin”.

This Dish

This delicate but well spiced curry rich in coconut milk works well with the acidity of the lime and chunky vegetables, while the garnish of coriander and the Thai basil leaves add extra flavour.

Recipe Card (to serve 4 pax)
Ingredients Quantity
For the Curry Paste
Lemongrass stalks 4 pieces
Thai green chillies (seeded, finely chopped) 6 pieces
Garlic (peeled and crushed) 3 cloves
Galangal (peeled, chopped) 2 tbsp
Shallots (peeled, finely chopped) 2 pieces
Coriander (fresh, chopped) 4 tbsp
Cumin powder 1 tsp
Lime zest 1 tsp
Thai fish sauce 1 tbsp
Black pepper powder ½ tsp
For the Curry
Groundnut oil 3 tbsp
Tofu (cubed) ½ cup
Mushrooms (quartered) ½ cup
Red bell peppers (chunks) ½  cup
Baby corn (cut in half) ½ cup
Broccoli (chunks) ½ cup
Coconut milk (canned) 2 cups
Kaffir lime leaves 8 pieces
Thai fish sauce 1 tbsp
Palm sugar 1 tsp
Thai basil leaves (shredded) 4 tbsp
To Garnish
Lime (juice) 2 tsp
Coriander (fresh, chopped) 4 tbsp

Method of Cooking

  1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and blend to a thick paste.  Switch-off the food processor and using a rubber spatula scrape down the sides and blend further until the paste is evenly combined. Transfer to a mixing bowl.
  2. Heat the oil in a wok. Once the oil is hot, stir fry the tofu and set aside.
  3. In the same pan, add some more groundnut oil and cook the curry paste for 2-3 minutes.
  4. Stir in the coconut milk and bring it to a boil then lower the heat to simmer for 5 minutes.
  5. Add all the vegetables, kaffir lime leaves and cook on medium heat until all the vegetables are tender. Then add in the tofu.
  6. Add in the fish sauce, palm sugar and adjust seasoning.  Take off the heat, add in the lime juice.
  7. Do a taste test to get the right fix of sweet, hot, salt and a touch of sourness.
  8. Serve in a bowl garnished with the Thai basil leaves.