Garden Green Curry

Ingredients

• 70g green curry paste

• 400ml coconut cream

• 100 ml of VG stock (or water)

• 2 Tbsp vegetable oil

• Mixed Vegetables (mushroom, chillies, asparagus, baby corn, peas,)

• 1/2 Tbsp sugar

• 1 Tbsp My Favourite soya sauce

• Blue Elephant Jasmine Rice

Instructions

• Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Green curry paste until aroma develops and lower the heat.

• Add half of the coconut cream, stir and bring to a boil.

• Add the mushrooms, eggplants then the rest of vegetables.

• Add the remaining coconut cream and 100ml of water or VG broth. Bring to a boil.

• Add the fresh herbs (optional) and simmer until cooked through.

• Garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

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