Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g auberine (s) (Thai auberines)
- 3 tablespoon curry paste, green
- 3 tablespoon oil
- 400 ml coconut milk
- 100 g beans (Thai beans)
- 250 g suar snap peas
- 250 g peas
- 1 chilli pepper (Thai chilli), green
- 5 kaffir lime leaves
- 3 tablespoon soy sauce, light
- 1 teaspoon sugar
- 1 sprig basil (Thai basil)
Print Recipe
Pin Recipe Instructions
- Sauté the curry paste in oil. Pour in the coconut milk and simmer for 15 minutes.
- Rinse and quarter the aubergines, clean and wash the beans, cook both in the coconut milk for 10 minutes.
- Clean, wash and cut the sugar snap peas in half. Remove the peas from the skins and place in the saucepan with the sugar snap peas. Open the chilli, remove the seeds, rinse and cut into strips.
- Add the chilli and kaffir lime leaves to the vegetables and season the curry with soy sauce and sugar. Cook for another 10 minutes. Rinse the basil, pull off the leaves and add to the curry.
- Side dish: rice
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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