Serves 4
This week’s #MeatlessMonday covers everyone’s favorite dish to simultaneously love and fear: CURRY.
We’re here to take the fear away. This super easy recipe will help you wow your guests with a delicious and not too spicy curry.
Check out our Guide to Curry to learn more about the different types of curry.
Ingredients
1 can coconut milk
1 cup vegetable stock
2 Tbsp brown sugar
3 Tbsp green curry paste
½ cup sugar snap peas
½ cup carrot, small diced
½ cup eggplant, diced
½ cup red bell pepper, diced
½ cup zucchini, diced
jasmine rice, cooked
Garnish
1 bunch Thai basil, minced (optional)
1 Thai red chilly, finely sliced (option, if you like it hot)
METHOD
Add coconut milk, vegetable stock, brown sugar, green curry paste, and a pinch of sea salt to a sauce pot.
Mix until blended.
Bring to a boil then simmer for 10-15 minutes.
Stir in vegetables and cook until tender.
NOTES + SERVING TIPS
Serve over jasmine rice and garnish with Thai Basil and red chilly if you like it HOT!
Enjoy!
