Green Curry Vegetables

🛒 Ingredients

• Green Curry Paste (vegan) 20 g · 40 kcal
• Coconut Milk (full fat) 120 g · 240 kcal
• Vegetable Broth 60 g · 6 kcal
• Thai Eggplant (or small green eggplant) 40 g · 10 kcal
• Bamboo Shoots (sliced) 30 g · 9 kcal
• Red Bell Pepper 30 g · 9 kcal
• Green Beans 30 g · 9 kcal
• Thai Basil Leaves 5 g · 3 kcal
• Kaffir Lime Leaves 1 g · 1 kcal
• Galangal (sliced) 2 g · 1 kcal
• Soy Sauce (gluten-free) 5 g · 5 kcal
• Jasmine Rice (cooked) 100 g · 130 kcal

👨‍🍳 Instructions

1. Heat a large pot or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
2. Pour in the coconut milk and vegetable broth, stirring well to combine with the paste. Add kaffir lime leaves and galangal.
3. Bring the mixture to a gentle simmer, then add the Thai eggplant, bamboo shoots, green beans, and red bell pepper.
4. Simmer for 8-10 minutes, or until the vegetables are tender-crisp. Stir in the gluten-free soy sauce, palm sugar, and a pinch of salt to taste.
5. Remove from heat, stir in the fresh Thai basil leaves. Serve immediately over steamed jasmine rice.