Thai Green Curry with Vegetables
Curry vert thaï aux légumes
30 min · Medium · 390 kcal per serving
Ingredients
For one serving.
- Green curry paste(Pâte de curry vert)2 tbsp
- Coconut milk(Lait de coco)400 ml
- Eggplant(Aubergine)1
- Green beans(Haricots verts)100 g
- Bamboo shoots(Pousses de bambou)80 g
- Jasmine rice(Riz jasmin)100 g
- Thai basil(Basilic thaï)10 leaves
Preparation
Step by step, from pantry to plate.
Rinse the jasmine rice until the water runs clearer, then cook it with water and a pinch of salt in a pot until tender. Keep it covered off the heat.
Cut the eggplant into bite sized pieces and trim the green beans into shorter lengths.
Warm a little coconut milk in a pan over medium heat, then stir in the green curry paste until fragrant.
Add the remaining coconut milk and a small splash of water, then add the eggplant. Simmer gently until it starts to soften.
Stir in the green beans and bamboo shoots, then continue cooking until all the vegetables are tender but not mushy.
Season with salt and a little pepper, then tear in the Thai basil and let it wilt for a moment.
Serve the curry hot over the cooked jasmine rice.
Good to know
If the curry seems too thick, loosen it with a small splash of water while simmering.
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