Vegan Thai Green Curry
Serve: 3-4
Ingredients :
250 gram Aubergine – chunkily chopped
250 gram Courgette – sliced
140 gram Red pepper – chunky chopped
650ml Thai coconut milk
2 White onion – chunkily chopped
1 clove Garlic – finely chopped
3 tbs Vegetable oil
2 tbs Thai green curry paste (vegan)
1 tbs Sugar
1 tsp Light soy sauce
1/2 tsp Salt
1/2 tsp Lemon juice
1/2 Vegetable stock cube
1 handful Basil leaves
1 handful Coriander – roughly chopped (optional)
-Gently fry the onion and garlic with vegetable oil in a large saucepan until the onion turns translucent.
-Add the Thai green curry paste and gently fry for a further 3 minutes. Keep stirring.
-Put in the courgette, aubergine and red pepper. Then fold all the ingredients together.
-Pour the Thai coconut milk and bring to a boil.
-Season with sugar, light soy sauce, salt and the vegetable stock cube.
-Simmer until the vegetables soften. In goes the basil leaves and lemon juice. Then fold the ingredients together.
-Garnish with coriander and serve this lovely Vegan Thai Green Curry with Thai Jasmine rice.
Tips:
-It is easier if you prepare the ingredients before starting to cook as you can concentrate on seasoning and tasting.
-Can’t find the Vegan Thai Green Curry? Click this Vegan curry paste recipe and tofu Thai green curry. Enjoy Thai food in your own home.