Green Curry Recipe
eggplant, red & green bell peppers, coconut milk, basil and sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the vegetables
Dice the eggplant, and slice the red and green bell peppers into strips.
- 2
Heat the oil
In a large skillet or wok, heat the vegetable oil over medium heat.
- 3
Cook the curry paste
Add the green curry paste to the skillet and cook for 1-2 minutes until fragrant.
- 4
Add the vegetables
Stir in the diced eggplant and bell peppers, cooking for about 5-7 minutes until they start to soften.
- 5
Add coconut milk
Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
- 6
Add basil and season
Stir in the fresh basil leaves and season with salt to taste. Let it simmer for another 5 minutes.
- 7
Serve
Serve the green curry hot over rice or with crusty bread.
