By Shalini Kolluri
The Thai green curry is the perfect go to comfort food on a hungry winter afternoon. It is not only rich and flavorful, it can be custom made to suit all your veggie cravings. I love using eggplant and sweet potato in my curry as it enriches the taste and consistency. Hope you enjoy eating this simple yet delectable recipe!
1 can low fat coconut milk
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons sugar / agave
6 tablespoons Thai green curry paste( Thai Taste, Maesri, and Thai Kitchen)
1/2 cup diced white onion
1/2 cup plum tomatoes
1 eggplant chopped in pieces
1 cup diced (1/2 inch) red bell pepper
1/2 cup diced (1/2 inch) zucchini or other summer squas
1/4 cup diced (1/2 inch) peeled sweet potato
8 large basil leaves (cut)
Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and agave.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
Add in the vegetables. Boil for 10 minutes on low. Making sure the veggies are tenderly cooked.
Stir in coconut milk – soy sauce mixture, bring the mixture to a boil, and reduce heat to low for 10 minutes.
Add salt and 1 tablespoon of fresh lime juice to taste; you may use the juice of an entire lime.
Stir and mix well.
Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a serving bowl and garnish with the basil or cilantro.
Serve with jasmine or brown rice.