Vegan Thai Green Curry
250 gram Aubergine-chunky chopped
250 gram Courgette-Sliced
140 gram Red pepper-chunky chopped
650 ml Thai coconut milk
2 White onion-chunky chopped
1 clove Garlic-finely chopped
3 tbs Vegetable oil
2 tbs Thai green curry paste (Vegan)
1 tsp Light soy sauce
1/2 tsp Salt
1/2 tsp Lemon juice
1/2 Vegetable stock cube
1 handful Basil leaf
1 handful Coriander-roughly chopped (optional)
-Gently fry the onion, garlic with vegetable oil in the large saucepan until the onion turns translucent.
-Add the Thai green curry paste and gently fry for a further 3 minutes. Keep stirring.
-Put the courgette, aubergine and red pepper. The fold all ingredients together.
-Pour Thai coconut milk and bring to boil.
-Season with sugar, light soy sauce, salt and vegetable stock cube.
-Simmer until the vegetable slightly softens. 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
-It is easier if you prepared 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.