Thai Vegetable Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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