Green Vegetable Curry
1 tbsp Thai green curry paste
4 kaffir lime leaves
4 x 5cm pieces of lemon grass
1 cup coconut milk
4 handfuls of chopped mixed vegetables (eggplant, green beans, carrots, asian greens, broccoli etc)
1.5 cups water
2 tbsp soy sauce
1 tbsp raw sugar
1 handful Thai basil leaves
2 cups cooked brown rice
Chop the vegetables. Heat wok, add ½ cup water then add the curry paste. Add kaffir lime leaves, lemongrass, the chopped vegetables and coconut milk. Add 1.5 cups of water, the soy sauce and sugar. Cook for a few minutes until the vegetables are tender.
Add the basil leaves. Serve with brown rice.
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