4 Persons
Ingredients
- 70 g Thai green curry paste
- 800 ml Coconut milk
- Fish sauce or salt
- 2-3 Baby Pak Choy
- 4-5 Thai aubergines
- 3-4 Baby corn
- Thai basil at will
- 1 Chilli Large
Instructions
- Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Thai green curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
- Add the remaining coconut milk and a few tablespoons of fish sauce and heat together. The green curry sauce should taste hot and spicy.
- Chop the vegetables and finish cooking in the green curry sauce. Alternatively, the vegetables can also be sautéed beforehand and then mixed with the curry sauce. Finally, flavour again and season if necessary.
- Slice the large red chilli diagonally.
- Serve the curry in a bowl and garnish with the sliced red chillies and fresh Thai basil. Serve with steamed Jasmine ricenoodles or naan bread.