Green Curry Lunch Special Recipe
Green curry with coconut milk sauce, bell pepper, bamboo shoots, eggplant, green bean and basil.
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Ingredients
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Curry Base
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Slice the bell pepper, cube the eggplant, and trim the green beans. Drain the bamboo shoots and set aside. Rinse the fresh basil leaves and set them aside for garnishing.
Cooking
- 2
- 3
Add the Liquids
Pour in the coconut milk and vegetable broth. Stir well to combine, bringing the mixture to a gentle simmer.
- 4
Add the Vegetables
Add the bell pepper, bamboo shoots, eggplant, and green beans to the curry sauce. Cook for about 10-12 minutes, or until the vegetables are tender.
- 5
Season the Curry
Stir in the fish sauce, sugar, and lime juice, adjusting the seasoning to taste. Let it simmer for an additional 2-3 minutes.
Serving
- 6
Serve the Dish
Remove the curry from heat and stir in fresh basil leaves. Serve hot over steamed rice or noodles, garnished with additional basil if desired.
