Green Curry Recipe
Spicy green eggplant base curry sauteed with Chinese eggplants, bell peppers, green beans, bamboo, and basil.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and chop the Chinese eggplants, green bell pepper, green beans, and bamboo shoots into bite-sized pieces.
- 2
- 3
Add Curry Paste
Once the oil is hot, add the green curry paste and sauté for 1-2 minutes until fragrant.
- 4
Cook the Vegetables
Add the chopped Chinese eggplants, green bell pepper, green beans, and bamboo shoots to the pan. Stir-fry for 5-7 minutes until the vegetables start to soften.
- 5
Add Coconut Milk and Water
Pour in the coconut milk and water. Stir well to combine.
- 6
Season and Simmer
Add salt and let the curry simmer for 10-15 minutes until the vegetables are tender and the flavors meld together.
- 7
Add Basil
Just before serving, stir in the fresh basil leaves and cook for an additional 2 minutes.
- 8
Serve
Serve hot over rice or noodles, and enjoy your spicy green curry!
