Vegetarian Green Curry
Ingredients:
(4 servings)
1 small onion, diced
2 tbsp ginger, peeled and finely chopped
1 bunch asparagus, stems removed and sliced
3 carrots, peeled and sliced into rounds
1 small bunch gai lan, tough ends removed
½ eggplant, cubed
2 tbsp Thai green curry paste
1 14 oz can coconut milk
½ cup water
1 tbsp soy sauce, tamari or coconut aminos
2 cups brown rice, for serving
Fresh basil, for garnish
Instructions:
Cook rice according to package instructions.
Heat the oil in a saucepan over medium heat. Add in the onion and ginger and saute until the onion is translucent, about 5-7 to minutes.
Add in the green curry paste and cook, stirring often, for about 2 minutes.
Pour the coconut milk into the pan, along with ½ cup of water.
Add in the asparagus, carrots and eggplant. Bring to boil, then reduce heat and cook until the vegetables are tender, about 8-10 minutes.
Place the gai lan in the pot and cook until wilted.
Remove the curry from the heat and season with soy sauce.
Plate rice and curry into a bowl, garnish with chopped basil and enjoy!