Thai Green Vegetable Curry
Ingredients
- 1 large courgette
- 1 medium aubergine
- 1 white onion
- 1 clove garlic
- 1 green chilli
- 1 tbsp coconut oil
- 1/2 can of coconut milk
- 300ml of veg stock
- 2-3 tbsp thai green curry paste
- 1-2 limes
- Fresh coriander for garnish
- Brown rice to serve
Preparation
Cut the aubergine in half and sprinkle with a big pinch of salt and leave for 10-15 minutes, then wipe away the brown liquid to prevent bitterness.
Prepare all the vegetables: chop the aubergine and courgette into chunky half moons, slice the onion into slivers, and finely chop the garlic and chilli.
In a large saucepan, dry fry the aubergine until soft for about 5-7 minutes and then remove and set aside.
Heat the coconut oil and sauté the onions until soft and starting to brown, about 7-8 minutes.
Add garlic and chilli and sauté for 1 minute.
Add the courgette and sauté for 3-4 minutes.
Add the green curry paste and cook for 1 minute, stirring.
Add the aubergine back in and mix all together.
Pour in the vegetable stock and add the half can of coconut milk.
Bring to a boil, then reduce heat and simmer for 10-15 minutes so all the flavours nicely infuse.
Garnish with lots of coriander and a squeeze of fresh lime and serve with brown rice.
