Ingredients and Method to make Thai Green Curry
3 carrots cut into 1/2 inch pieces
2 green bell peppers (capsicum/simla mirch/ koda molagai) deseeded and cut into 1/2 inch pieces
2 large sweet potatoes peeled and cut into 3/4 inch pieces
4 to 5 small Indian eggplants cut into 1/2 inch pieces
20 to 25 green beans cut into 1 inch pieces
one handful Thai basil cut fine (optional)
1 inch piece of ginger minced
1/2 tsp minced garlic
1 tbsp oil
salt to taste
1 tsp sugar
1 tbsp vegan Thai green curry paste ( I used Thai kitchen brand)
1/2 cup coconut milk
Heat oil in a large heavy bottomed pan. Add ginger and garlic and stir for a few seconds. Add all the vegetables, stir for a few seconds. Add salt to taste, sugar, Thai curry paste and a little water and allow the vegetables to cook until soft but not mushy.
Add coconut milk, water as required to achieve required consistency and simmer for a few minutes.
The copyright of this content belongs to Veginspirations.com
Garnish with basil leaves and serve hot with plain steamed rice or Thai fried rice to make a complete meal.
Serves approximately 2 to 3
Notes:
Some types of Thai sauces available in the markets have some type of fish sauces in them. So if you are a vegetarian or vegan you might want to read through the labels to make sure that the one you buy does not contain fish sauce
