Vegetarian Green Curry

Vegetarian Green Curry

In Thai call Gang Keiaw Wan
For Serving 4-6 persons

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons vegetarian green curry paste
• 1 cup coconut cream
• 2 and a half cups coconut milk
• 3 tablespoons light soy sauce
• 1 teaspoon palm sugar
• 100 grams carrot, sliced
• 200 grams aubergine, sliced
• 5 pods yard-long bean, cur into half-inche-long pieces.
• 3 kaffir lime leaves, torn  
• Half cup sweet basil leaves
• 1/2 to 1 red spur chilli, sliced diagonally
• crisp-fried kaffir lime leaves and sweet basil leaves for garnish

แกงเขียวหวานเจ
Vegetarian Green Curry ( Gang Keiw Wan)

How to cook:

1. Preheat oil in a pan over medium heat. When it is hot, add curry paste and fry until fragant.   Gradually stir in coconut cream and cook until some green oil surfaces.

2. Add coconut milk. Season well with light soy sauce and sugar.  When it boils, taste and adjust as you like.

3. Add carrot, aubergine, yard-long bean, kaffir lime leaves, sweet basil leaves and spur chili. Continue cooking until everything is done.  Remove from the heat.

4. Ladle into a serving bowl and garnish with crisp-fried kaffir lime leaves and sweet basil leaves before serving.