A vibrant , plant based curry, in creamy coconut milk, crispy vegetables and aromatic Thai basil. Prepared in less than 20 minutes, this gluten-free, vegan meal brings a restaurant-style taste to your weekend night table.
Ingredients:
Method:
- Cook rice
- Rinse the jasmine rice until the water is clear. Combine rice, water and salt in a pot. Bring to a boil, heat, cover and simmer for 15 minutes. Remove from heat; Let the remaining 10 minutes.
- Sauté the Curry Paste
- Take a large skillet and heat the oil in it on medium heat. Add green curry paste; Stir for 1 minute until aromatic.
- Make the curry
- Pour into coconut milk; Stir to melt the paste. Add soy sauce and brown sugar. Bring a gentle simmer.
- Add hearty vegetables
- Stir the eggplant and the kafir in the limestone. Cook for 5 minutes until the eggplant is softened.
- Finish
- Now, comes the last part of adding vegetables like peas, zucchini, bell peppers, carrots and mushrooms. Cook for 3-4 minutes until the vegetables are soft.
- Season and serve
- Remove from heat. At the end, add Thai basil leaves and lime juice. Serve hot over jasmine rice.
Tips and Variations:
- You can make the curry spicier with extra Thai chili .
- You can make the curry non spicy by reducing the curry paste
- For variety add tofu for extra protein or include bamboo shoots and baby corn.
- For more rich sauce, stir in the dol pingle of extra coconut milk or coconut cream.
Serving Instructions:
- Use basil, sliced chilli or lime zest to decorate your delicious thai green curry.
- You can also use cucumber salad for a perfect and a balanced meal.
Enjoy Thailand's bright taste in this simple, vegetarian Thai green curry - suitable for cozy dinner and sufficient vibrant for guests!
