Heat about 2 tablespoons of coconut oil or sesame oil in a pan on medium heat. Add 3 tablespoons of green curry paste and cook for about 2 minutes.
Add some chopped mixed vegetables of your choice like green beans, bell pepper or capsicum, baby corn, carrots, potatoes, button mushrooms, cauliflower or broccoli florets, and Thai pea eggplant.
Add 2 cups of water and mix. Cover the lid and cook until the vegetables are tender.
Add 1 cup of thick coconut milk and mix well. Let the curry simmer on low to medium heat.
Add some chopped Thai basil leaves and mix. Garnish the curry with chopped spring onions and serve with rice.
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