Green Vegetable Curry

(Serves 4)

INGREDIENTS

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

METHOD

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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