Vegan Thai Green Curry
Thai green curry is quick, easy and nourishing and why it's a dish I keep coming back to. It can be fun to make your own paste if you have the time and energy to get to work on those spices with a pestle and mortar. I tend to settle for the shop brought pastes and most are very good. To make it taste authentic make the effort to find the kaffir lime leaves and Thai basil, a Thai curry isn't a Thai curry without them.
2 teaspoons of coconut oil
4 tablespoons of Thai green curry paste
1 courgette, cut julienne
1 red pepper, cut julienne
1 green pepper, cut julienne
1/2 punnet of mushrooms, sliced
1/2 aubergine, cut into triangles
1/2 tin / 120g of water chestnuts
1 tin / 400ml of full fat coconut milk
25g of Thai basil
4 kaffir lime leaves
Heat the coconut oil in a large frying pan, once melted and hot add the Thai green curry paste and allow to sizzle for 3 minutes.
Add the chopped vegetables and stir in with the paste.
Once the vegetables are stirred in, pour in the coconut milk.
Next add the Thai basil and kaffir lime leaves and allow the Thai curry to simmer for 15- 20 minutes.
If you need the extra energy serve with some Thai rice.