4Thai green chiles sliced in halfseeds and ribs removed
¼cupThai basilchopped
1tspshrimp paste
2tspfish sauce
1tsppalm sugar
zest and juice of 1 lime
3tbspcoconut milk
Vegetable Curry
1green curry paste
1cupcoconut milk
1cupvegetable stock
1tbsppalm sugar
2bell pepperssliced
1cupsugar snap peas
4makrut lime leaves
salt and pepper to taste
Thai basil leaves, cilantro, and red pepper flakes for garnish
Naan
1tspsugar
½cupwarm water
1packet (0.25 oz) active dry yeast
2.5cupsall-purpose flour
½cupplain yogurt
2tbspolive oil
½tspsalt
1tbspvegetable oil
2tbspbuttermelted
Instructions
Make the naan dough
Combine sugar, salt, water, and yeast in the bowl of a stand mixer with the dough hook attachment. Turn on the mixer and add yogurt and olive oil, then slowly add flour. Continue kneading on medium speed for 5 minutes.
Transfer dough to a lightly greased bowl and cover with a damp kitchen towel. Let rise until almost doubled in size, about 1 hour.
Make the curry
Make the green curry paste: combine all ingredients in a food processor.
In a large skillet, cook the green curry paste for about 1 minute, until aromatic.
Add vegetable broth and coconut milk and stir to combine.
Add the veggies and lime leaves and bring to a simmer. Simmer over medium-low heat, covered, for about 15 minutes, or until the vegetables are softened.
While veggies are simmering, finish the naan: Preheat a cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Divide the dough into 8equal portions. One at a time, roll dough into a circle about 6 inches in diameter, and place onto the preheated skillet. Once it puffs up (around 45seconds) flip and cook on the other side for about 45 seconds longer. Repeat until all of the naan is cooked. Brush with melted butter.
Once vegetables are tender, finish curry with basil leaves and remove lime leaves before serving. Serve naan warm alongside curry and white rice, if desired.