Made in under 30 minutes, this is a most delicious way to use coconut milk for a wholesome meal. Fresh, mild and flavourful, this will be a regular on your table soon!
INGREDIENTS: Serves 2
#ProTip:
Use vegetable stock instead of milk, coconut oil instead of ghee and skip the cheese for a vegan or dairy-free version. You can also prep ahead by chopping the vegetables prior to cooking and storing in the fridge
METHOD:
• Heat the oil in a wok or kadhai. Add onion and garlic and saute for a minute. Add Thai green curry paste, saute for 30 seconds.
• Increase heat, add vegetables and stir fry for 5-7 minutes. Then add coconut sugar and salt.
• Reduce heat and add in the coconut milk, lemongrass, chillies and chiffonaded basil. Simmer for 20 minutes or until done.
• Discard the lemongrass.
• Squeeze the juice of fresh lime over before serving.
• Serve with boiled rice.
