Serves: 4
| Ingredients | Qty | Prep |
| Coconut milk | 1 x 13 oz can | |
| Vegetable stock | 1/2 cup | |
| Soy sauce | 4 tsp | |
| Brown sugar | 2 tsp | |
| Sambal olek | 2-3 tbsp | |
| Sweet potato | 1 medium | diced |
| Zuchini | 1 medium | diced |
| Eggplant | 2 medium | diced |
| Onion | 1 large | chopped |
| Thai green curry | 6 tbsp | |
| Green beans | 1 cup | chopped |
| Bamboo shoots | 1 cup | |
| Red pepper | 1 large | diced |
| Crispy tofu | as needed |
Method:
- Spoon 6 tbsp of coconut milk into the saucepan and heat on medium till it bubbles
- Add Thai green curry paste and mix well until fragrant
- Add the vegetables with little salt for 2-3 minutes
- Add the rest of the coconut milk, bring to boil, reduce heat to low and simmer uncovered until the vegetables are tender
- Add soy sauce, sugar and the vegetable stock
- Use tofu or tempeh for protein
Comments