Green Thai Curry


Portions: 4–6

Type of dish: Main course

Cooking time: 20 min

Difficulty: Medium

Main ingredient: Vegetales

Fairly long-lasting

“A great Thai dinner dish that you can make towards the end of your trip.”
  Rice or noodles
2 tblsp Green curry paste
4 tblsp Oil
3 Aubergines, cut in large pieces
0,5 Cauliflower, in pieces
150 g Green beans, cut length ways
150 ml Vegetable stock (0,3 cube on 150 ml water)
175 g Mushrooms
4 Lime leaves, thinly sliced
1,5 Raw sugar or honey
1 tin Coconut milk
  Fresh basil

1. Boil rice or noodles.

2. Heat oil in large saucepan and fry aubergines with salt until almost soft. Add cauliflower, green beans and mushrooms.

3. Add curry paste when cauliflowers starts to get brown. Stir well. Add stock, lime leaves, soy sauce and sugar. Add coconut milk and basil just when the veggies are almost done. Simmer for 5 minutes, but do not boil. Add salt to taste.

4. Serve with rice or noodles.