VEGAN GREEN THAI CURRY
Thai green curry with vegetables, tasty and a little spicy dish, an explosion of flavours and tastes from Asia.
Servings 2 portions
Ingredients
- 2 tbs coconut oil or any other cooking oil
- 400 ml coconut milk
- 1 onion
- 1 clove garlic
- 1 piece ginger around 1 cm
- 1 stalk lemon grass optional
- 1 small eggplant white, thai or any other eggplant
- 1 zucchini small
- 1-2 greeen chillies
- 1 green pepper пиперка
- 1-2 tbs green thai curry paste
- 1 tbs honey or agave
- 1 lime juice
- 1 handful fresh basil leaves
- pinch of red chilli flakes optional
- sea salt by taste
- 1 cup basmati rice or jasmine rice
Instructions
- Bring a water to a boil and stir in the rice. If you’re cooking Jasmin rice, use 3 to 1 water to rice ratio. The rice will be used as a garnish for our dish.
- Peel and chop the onion and the garlic. Cut the eggplant and the zucchini in halves lengthwise and then in slices. Cut the lemongrass in 2-3 pieces, so you can take it out after the dish is done, as it’s not very pleasant to chew. Peel and finely chop the ginger. In a deep frying pan or a pot heat the coconut oil. Add the onion and the garlic and cook for 5 minutes. Then add all the rest of the vegetables, ginger and lemongrass.
- Pour in the coconut milk and broth and let it simmer on medium heat for 20 minutes. Add the two spoons of green Thai curry paste.
- Season with a pinch of chilli pepper and honey (or agave). The sweetness will intensify the aroma and taste of the dish.
- Turn off the heat and add some freshly chopped basil, then season with lime juice.