A friend recommended this recipe for my first attempt at making curry, and it was pretty delish.
This serves 2 generously, or 3 regular portions.
6 tbsp coconut cream*
4-6 tbsp Thai green curry paste
1 red bell pepper, diced
1 japanese eggplant, diced
1 zucchini, diced
1 small onion, diced
1 small sweet potato, diced
*Take a can of coconut milk, don’t shake it, open and scrape off the 6 tbsp. Pour the rest of the can into a bowl, whisk to combine so there are no lumps, and keep aside.
Put the 6 tbsp of coconut cream into a large pan and heat on med-high till it bubbles. Add the curry paste, reduce heat to med-low, and whisk continuously till smooth. Add in all the veggies, toss, let heat through for a few minutes and then add the rest of the coconut cream. Stir well, bring the heat up to medium and let it simmer for about 15 mins – it’ll be less if you don’t use sweet potato, more if you’ve cut the sweet potato too big.
1/2 c veggie stock or broth (I actually used fake-chicken this time)
4 tsp soy sauce
4 tsp brown sugar
Combine the above and stir into the curry, till well combined. Let it cook another couple minutes till it’s all soaked up.
juice of 1 lime
8 large basil leaves, chiffonaded
Add a little bit of lime juice at a time and taste for preference. Serve over rice with the basil sprinkled over top.