Thai style coconut milk green curry with bamboo shoot, eggplant, string bean, basil leave and bell pepper

Wash and chop the eggplant and bell pepper. Trim the string beans and slice the bamboo shoots.

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

Cook the Curry

Pour in the coconut milk and bring to a simmer. Stir well to combine with the curry paste.

Add the eggplant, bamboo shoots, string beans, and bell pepper to the pot. Cook for about 10 minutes until the vegetables are tender.

Stir in the soy sauce, sugar, and fresh basil leaves. Cook for an additional 2 minutes.

Taste and adjust seasoning if necessary. Serve hot with rice or noodles.