Thai Green Vegetable Curry

Veggie green curry is so easy to throw together and will be done in about 20 minutes. You can buy good curry paste in most supermarkets which means you don’t have to fuss with using a blender and buying all the separate ingredients to make the base. You just need some coconut milk, veggies, and a few odds and ends from the cupboard and you can make a yummy curry.

Ingredients:

1 heaped tbsp Green Curry Paste
1 tsp Sugar
2 tsp Fish Sauce
2 Garlic Cloves crushed
1 can Coconut Milk
1 cup Vegetable Stock
1 White Onion thinly sliced
1 Bell Pepper julienned
2 Potatoes chopped
1 Aubergine cut into cubes
Handful of Thai Basil
Juice of a Lime
Olive Oil
Salt

Method:

1. Pre-heat the oven to 350º. Chop up the aubergine into cubes and place on a baking sheet with a bit of olive oil. Roast in the oven until it starts to turn golden brown. Should take about 10 minutes.
2. In a large pot or wok heat about a tablespoon of olive oil and add the crushed garlic. Fry this for a minute but be careful not to let it brown too much.
3. Add the curry paste and fry for a minute so that the spices become fragrant.
4. Add the onions and mix to cover the onion in the curry paste. Fry for a minute or two.
5. Add the coconut milk and vegetable stock. Let this come to a gentle simmer and then add the fish sauce, sugar and a large squeeze of lime juice.
6. Add in the peppers, potato, aubergine and season with a pinch of salt. Cover and let it simmer for about 15 mins or until the vegetables are fully cooked.
7. Just before you are about to serve, stir in a handful of chopped Thai basil leaves. Serve with plain or coconut rice, a lime wedge, and a few whole basil leaves. Enjoy!