“Exquisite Vegetarian Thai Green Curry with Eggplant, Bell Pepper, and Coconut Milk (Jaew Geng Kaeng Khiaow) – Flavorful, Healthy, and Sensory-Enchanting”

Allergens

N/A (Vegetarian)

Ingredients

• 1. 2 cups fresh Thai green curry paste (vegetarian) 2. 400 ml coconut milk, divided 3. 2 eggplants, sliced into 1
• inch pieces 4. 2 bell peppers, thinly sliced 5. 1 cup cherry tomatoes 6. 1 can bamboo shoots, drained and rinsed 7. 1 can water chestnuts, drained and rinsed 8. 3 cups mixed vegetables (e.g., carrots, zucchini, mushrooms) 9. 2 cups vegetable broth 10. 2 tbsp vegetable oil 11. 2 tbsp sugar 12. 4 tbsp fish sauce substitute (e.g., soy sauce or tamari) 13. 1/4 cup fresh basil leaves, chopped 14. 1/4 cup fresh cilantro leaves, chopped 15. 1/4 cup lime juice 16. Salt to taste

Instructions

1. In a large pan or wok, heat oil over medium high heat. Add the Thai green curry paste and cook for about 2 minutes until fragrant.
2. Stir in 1/2 of the coconut milk, stirring constantly to blend with the curry paste. Cook for another 3 4 minutes.
3. Add vegetable broth and remaining coconut milk, followed by sugar, fish sauce substitute, and salt. Bring the mixture to a boil.
4. Lower the heat and let it simmer for about 5 minutes, allowing flavors to meld together.
5. Add eggplants, bell peppers, cherry tomatoes, bamboo shoots, water chestnuts, and mixed vegetables. Cook until tender but still firm, approximately 10 12 minutes.
6. Finally, stir in fresh basil leaves, cilantro, and lime juice. Taste and adjust seasonings if necessary.
7. Serve over steamed jasmine rice and garnish with additional herbs and lime wedges.

Chef’s Insight

1. This recipe emphasizes the importance of using high-quality ingredients to achieve a richer flavor profile in the dish. 2. Don't be afraid to adjust seasonings according to your taste preferences.

Notes

1. For best results, use fresh Thai green curry paste instead of store-bought. 2. Feel free to adjust the spice level according to your preference.