Coconut Milk, Pea, and Corn Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Peanut oil
- 2 ¾ cups Green beans (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 Okra
- 2 cups Baby corn
- 1.333 cups large Eggplant (cut into bite-sized pieces)
- 1 Tbsp yellow Curry paste
- ⅜ cup Chicken broth
- 1 cup Coconut milk
- 1 Kaffir lime leaf
- ½ Lemongrass (crushed)
- light soy sauce
- cayenne pepper
- To garnish
- 1 bunch Thai basil (leaves only)
How healthy are the main ingredients?
Green beansEggplantEggplantCoconut milksoy saucecayenne pepperPreparation 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.
