Thai Green Vegetable Curry

Prep time: 15 minutes 

Cook time: 20 minutes 

Serves 4

Ingredients:

• 1 tablespoon peanut oil 

• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped 

• 3cm piece of ginger, finely chopped

• 2 lemongrass stalks, smashed with a rolling pin 

• Simply Wholesome Pantry Thai Green Curry Recipe Base

• 2 green zucchini, sliced into thick rounds 

• 1 eggplant, cut into cubes 

• 1 cup coconut milk 

• 1/4 cup vegetable stock (optional)

• 2 tablespoons fish sauce

• 1 tablespoon brown sugar

• A handful green beans, about 1 cup when chopped

• 1 cup spinach leaves (optional)

To serve:

• White or brown rice, roti/naan bread, Thai basil and fresh coriander to serve

Method:

1. Place a large frypan onto medium heat. Add the onion and cook, stirring for 3-4 minutes. Then add the garlic and ginger and sauté for 3 minutes. Add the Simply Wholesome Pantry Thai Green Curry Recipe Base and stir though for 3 minutes. Add the zucchini, eggplant and coat through the curry paste for 4 minutes. Add the coconut milk or cream, stir through. At this point you can add the vegetable stock if you prefer a runnier curry. Add the fish sauce and brown sugar. Simmer the curry for about 10 minutes.

2. Add the green beans and stir through for 2-3 minutes. Turn off the curry. Add the spinach leaves (optional)

3. Serve the curry with rice, roti bread, Thai basil and fresh coriander.