Thai cuisine · Vegetable Dishes

Green Vegetable Curry

Creamy, spicy green curry with eggplant, bamboo and Thai basil – vegetarian and full of flavor.

Ingredients · for 4 servings

• 3 tbsp green curry paste
• 400 ml coconut milk
• 200 ml vegetable broth
• 2 small eggplants
• 150 g bamboo shoots (jarred)
• 1 red bell pepper
• 100 g snow peas
• 2 kaffir lime leaves
• 2 tbsp soy sauce
• 1 tbsp palm sugar
• 2 handfuls Thai basil
• 2 tbsp oil
• 300 g jasmine rice

Instructions

1. Cook the rice. Simmer the thick coconut cream (the top part of the can) in the hot oil for 2 min until it turns glossy.
2. Fry the curry paste in it for 1–2 min until it smells intense – this step decides the depth of the curry.
3. Pour in the remaining coconut milk and broth and bring to a boil.
4. Add the diced eggplant and torn lime leaves and simmer for 8 min.
5. Add the bamboo shoots, bell pepper strips and snow peas and cook for 4 min – the vegetables should keep some bite.
6. Season with soy sauce and palm sugar, fold in the basil.
7. Serve with jasmine rice.