Here’s an easy and flavoursome side dish for your next Thai-inspired meal…..
Green Vegetable Curry
1 tbsp olive oil
1 brown onion, chopped
2 tbsp green curry paste
1 large kumara, cut into cubes
400 mls coconut milk (low-fat)
1 cup water
1 large eggplant, cut into large pieces
6 kaffir lime leaves
2 tbsp fish sauce
2 tbsp lime juice
grated zest of 1 lime
2 tsp brown sugar
100 gms baby spinach leaves
cracked pepper, to taste
fresh coriander leaves, chopped, to taste
Heat olive oil in wok; add onion and curry paste and stir for 3 minutes over medium heat.
Add the coconut milk and water to the wok; bring to the boil, reduce heat and simmer, uncovered, for 5 minutes.
Add kumara to the wok and cook for 5 minutes, stirring occasionally.
Add the eggplant and kaffir lime leaves to the wok; cook for 10 minutes or until the vegies are tender, stirring occasionally.
Add all remaining ingredients, stir through until heated through and spinach is wilted.
Serves 6 as a side dish.
Happy Fooding!
