Coconut Milk, Pea, and Corn Curry

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Coconut Milk, Pea, and Corn Curry
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
How healthy are the main ingredients?
EggplantEggplantCoconut milk

Ingredients

for
4
Ingredients
2 tablespoons
2 ¾ cups
Green bean (cut into bite-sized pieces)
2 ¾ cups
sugar Snap pea (cut into bite-sized pieces)
2 cups
Thai Eggplant (cut into bite-sized pieces)
1 ¾ cups
2 cups
1.333 cups
large Eggplant (cut into bite-sized pieces)
1 tablespoon
cup
1 cup
1
½
light soy sauce
To garnish
1 bunch
Thai basil (leaves only)

Preparation steps

1.
Heat the oil in a wok and gently cook the beans, sugar snap peas, Thai aubergines and the okra.
2.
Mix in the baby corn and baby aubergines, add the curry paste, briefly fry together, then deglaze with coconut milk and chicken broth.
3.
Add the kaffir lime leaf and the crushed lemongrass to the sauce and cook for about 5-10 minutes, until cooked, but retaining a little bite.
4.
Season with soy sauce and cayenne pepper and serve garnished with Thai basil.