- Prep Time: 5m
- Cook Time: 15m
- Serves: 6 people
Ingredients
- 2 cans coconut milk
- 1 tablespoon coconut sugar
- 1 cup broccoli florets
- 10 green beans
- 10 snow peas
- 1/2 red capsicum sliced
- 1 cup baby corn
- 1 zucchini sliced
- 200 grams tofu cubed
- a handful of Thai basil leaves
- Shredded kaffir lime leaves
- 1 batch of Thai green curry paste
- steamed brown rice to serve
Instructions
- Heat a saucepan over medium heat. Add 1/2 cup of coconut milk and the curry paste and cook stirring frequently for a couple of minutes.
- Add the rest of the coconut milk and coconut sugar. Reduce heat, cover and simmer for 10 minutes.
- Add the remaining vegetables and tofu and cook for another 5 minutes (the vegetables should still have a bit of crunch).
- Garnish with the Thai basil and shredded kaffir lime leaces