Thai Green Curry with Vegetables

Ingredients

• 3 tablespoons Green curry paste
• 400 ml Coconut milk
• 120 ml Vegetable broth
• 225 grams Bamboo shoots(optional)
• 1 medium Eggplant
• 100 grams Green beans
• 1 large Red bell pepper
• 1 tablespoon Soy sauce
• 1 tablespoon Coconut sugar
• 0.5 cup Thai basil leaves
• 1 tablespoon Lime juice

Instructions

1. 1

   Heat a large pot over medium heat and add 2 tablespoons of the coconut milk cream (the thick part from the top of the can).

2. 2

   Add the green curry paste and fry for 2 minutes until fragrant.

3. 3

   Stir in the remaining coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

4. 4

   Add the eggplant and green beans. Simmer for 8-10 minutes until the vegetables are tender.

5. 5

   Add the red bell pepper and bamboo shoots, cooking for another 3 minutes.

6. 6

   Season with soy sauce and coconut sugar, stirring well to combine.

7. 7

   Remove from heat and stir in the fresh Thai basil and lime juice.

8. 8

   Serve hot over steamed jasmine rice.