Thai Green Curry Vegetables

Serves: 4 
Coconut milk1 x 13 oz can
Vegetable stock1/2 cup
Soy sauce4 tsp
Brown sugar2 tsp
Sambal olek2-3 tbsp
Sweet potato1 mediumdiced
Zuchini1 mediumdiced
Eggplant2 mediumdiced
Onion1 largechopped
Thai green curry6 tbsp
Green beans1 cupchopped
Bamboo shoots1 cup
Red pepper1 largediced
Crispy tofuas needed
  • 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