Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.
Green sansho peppercorns (frozen), onions, ginger, bay leaves.
Goya bitter cucumber, broad beans, okras, carrots.
I used green curry paste, brown sugar, citrus juice for the broth.
Served with jasmine rice.
A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.