Vegetarian Green Curry

 

Image coming soon

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:

  1. Cook rice according to package instructions.

  2. 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.

  3. Add in the green curry paste and cook, stirring often, for about 2 minutes.

  4. Pour the coconut milk into the pan, along with ½ cup of water.

  5. Add in the asparagus, carrots and eggplant. Bring to boil, then reduce heat and cook until the vegetables are tender, about 8-10 minutes.

  6. Place the gai lan in the pot and cook until wilted.

  7. Remove the curry from the heat and season with soy sauce.

  8. Plate rice and curry into a bowl, garnish with chopped basil and enjoy!

 
Margot Bragagnolo