Vegan Thai Green Curry

Name: Vegan Thai Green Curry
Total time: 2700 s
Yield: 4 people
Cuisine: British
Ingredients: 2 Carrots; 1 Aubergine; 50 g Green Beans; 1-2 tbsp Thai Green Curry Paste; 2-3 Soy Sauce; 1-2 tbsp Brown Sugar; 1-2 Handfuls Basil Leaves; 1/2 Tin Bamboo Shoots; 1-2 Big Red Chillis; 400 ml Coconut Milk

Sally Strong @Sally

Bristol

We made this curry on Zoom in a workshop led by Yui a couple of weeks ago, it is delicious and perfect for our #kitchenbingo!

For Yui's original recipe click here- https://cookpad.wasmer.app/uk/recipes/10991198-vegetarian-thai-green-curry

We made this curry on Zoom in a workshop led by Yui a couple of weeks ago, it is delicious and perfect for our #kitchenbingo!

For Yui's original recipe click here- https://cookpad.wasmer.app/uk/recipes/10991198-vegetarian-thai-green-curry

Sally Strong @Sally

Bristol

We made this curry on Zoom in a workshop led by Yui a couple of weeks ago, it is delicious and perfect for our #kitchenbingo!

For Yui's original recipe click here- https://cookpad.wasmer.app/uk/recipes/10991198-vegetarian-thai-green-curry

We made this curry on Zoom in a workshop led by Yui a couple of weeks ago, it is delicious and perfect for our #kitchenbingo!

For Yui's original recipe click here- https://cookpad.wasmer.app/uk/recipes/10991198-vegetarian-thai-green-curry

Saved

Ingredients

45 minutes

4 people

2Carrots
1Aubergine
50 gGreen Beans
1-2 tbspThai Green Curry Paste
2-3Soy Sauce
1-2 tbspBrown Sugar
1-2 HandfulsBasil Leaves
1/2 TinBamboo Shoots
1-2Big Red Chillis
400 mlCoconut Milk

Saved

Steps

45 minutes

1

Cut up the vegetables into bitesize chunks.
2

Heat 1-2 tablespoons of the coconut milk in a saucepan on a medium heat until it starts to froth. Add the curry paste and fry for about a minute.
3

Add 2 more tablespoons of the coconut milk and the soy sauce. Add the sugar and stir until it dissolves. Add the hard vegetables (so the aubergine and carrots) to the pan. Add some more of the coconut milk and simmer for about 10 minutes.
4

Add the rest of the coconut milk, the rest of the vegetables (and bamboo shoots) and some water, use the coconut milk tin as a measure, fill the can up halfway and add that to the green curry. Simmer for a further 5 minutes.
5

Just before taking it off the heat add the basil leaves. Finely slice the red chilli and add to the dish. Serve over some jasmine rice and enjoy!