Thai Green Vegetable Curry

Ingredients

• Eggplant / Aubergine

  1 medium (300 g)

  $0.72

• Green Beans

  100 g

  $0.32

• Bell pepper

  1 medium

  $0.90

• Coconut milk

  1 tin (400 ml)

  $1.50

• Thai Green Curry Paste

  2 tbsp

  $0.44

• Kaffir Lime Leaves

  3 leaves

  $0.30

• Fresh Lemongrass

  1 stalk

  $0.38

• Vegetable oil

  1 tbsp

  $0.05

• Dark Brown Sugar

  1 tsp

  $0.01

• Fresh Basil

  1 small bunch

  $0.39

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

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Preparation

1. 1

   Bruise lemongrass and tear kaffir lime leaves lightly to release their aromatic oils.

2. 2

   Heat vegetable oil in a deep pan over medium heat; add green curry paste and fry for 1 to 2 minutes until fragrant.

3. 3

   Pour in half the coconut milk and simmer vigorously until oil begins to separate at the edges.

4. 4

   Add bite-sized cubes of eggplant, trimmed green beans, sliced bell pepper, lemongrass, and lime leaves.

5. 5

   Pour in the remaining coconut milk along with 100ml water, brown sugar, and salt.

6. 6

   Simmer gently for 12 to 15 minutes until vegetables are tender-crisp.

7. 7

   Remove from heat, discard lemongrass stalk, and stir in fresh basil leaves just before serving.