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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
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- 3 tbsp vegetable oil
- 3 tbsp green curry paste
- 350 ml coconut milk
- 250 ml cream
- 3 tbsp soy sauce
- 1 tsp cane sugar
- 2 carrots, sliced
- 1 eggplant, sliced
- 7 yard-long beans, cut into 5 cm long pieces
- ½ cup basil leaves
- 1 red spur chilli, sliced diagonally
Instructions
- In a wok pan, heat the oil and sauté curry paste until fragnant.
- Gradually stir in cream and cook until some green oil surfaces. Add coconut milk. Season with the soy sauce and sugar. Bring to boil.
- Add carrots, eggplant, beans, basil leaves and spur chilli. Continue cooking for 15-20 minutes, until the vegetables are done. Remove from the heat.
- Serve with Thai jasmine rice.
Adapted from „Thai Vegetarian“, Sangdad Publishing Co., Ltd.
Adapted from „Thai Vegetarian“, Sangdad Publishing Co., Ltd.
1001 Voyages Gourmands https://1001voyagesgourmands.com/
