Thai Green Curry with Vegetables

A fragrant and spicy coconut curry with fresh vegetables.

Ingredients

• 2 tbsp green curry paste
• 1 can coconut milk
• 1 cup eggplant
• 1 cup red bell pepper
• 10 leaves basil leaves

Method

1. Saute curry paste in a pot over medium heat.
2. Add coconut milk and bring to a simmer.
3. Add eggplant and red bell pepper, cook until tender.
4. Stir in basil leaves and serve hot.

Chef's tips

• Use full-fat coconut milk for the creamiest texture.
• Balance heat by controlling the amount of curry paste.