Thai Green Vegetable Curry
Vegetables and tofu simmered in coconut milk with green curry paste, lime leaves and Thai basil.
Ingredients
Equipment: Heavy-based pan
Method
Fry the curry paste in 3 tbsp of the thick coconut cream until fragrant.
Add the remaining coconut milk, stock and lime leaves; bring to a simmer.
Add eggplant and simmer, then add pepper, corn and tofu for 5 minutes more.
Season with soy, sugar and lime juice; stir in the basil.
Cooking tips
- Taste for balance: salty, sweet, sour and hot should all come through.
Substitutions
- Lime leaves → zest of 1 lime
- Thai basil → regular basil
Serve with
Steamed jasmine rice.
Storage
Fridge up to 3 days.
Reheating
Warm gently; a hard boil can split the coconut milk.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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