Thai green curry with eggplant, carrots and beans

Today I serve you Thai green curry with carrots, eggplant, beans and basil. The green curry paste used in this recipe is a combination of green chilli, Thai garlic and herbs such as Thai basil, lime leaves and Thai coriander. This meal is full of flavors and it is not as hot as other Thai curry’s.

Thai green curry with eggplant, carrots and beans

2015-04-25 11:16:13

Serves 4

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 3 tbsp vegetable oil
2. 3 tbsp green curry paste
3. 350 ml coconut milk
4. 250 ml cream
5. 3 tbsp soy sauce
6. 1 tsp cane sugar
7. 2 carrots, sliced
8. 1 eggplant, sliced
9. 7 yard-long beans, cut into 5 cm long pieces
10. ½ cup basil leaves
11. 1 red spur chilli, sliced diagonally

Instructions

1. In a wok pan, heat the oil and sauté curry paste until fragnant.
2. Gradually stir in cream and cook until some green oil surfaces. Add coconut milk. Season with the soy sauce and sugar. Bring to boil.
3. Add carrots, eggplant, beans, basil leaves and spur chilli. Continue cooking for 15-20 minutes, until the vegetables are done. Remove from the heat.
4. Serve with Thai jasmine rice.

Adapted from „Thai Vegetarian“, Sangdad Publishing Co., Ltd.

Adapted from „Thai Vegetarian“, Sangdad Publishing Co., Ltd.

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