Ingredients
1 Tbls. vegetable oil
2-3 Tbls. thai green curry paste
2 cartons or cans coconut milk
2 kaffir lime leaves
Thai eggplant
Green beans
bell peppers
zucchini
sweet potatoes or winter quash
1 or 2 red jalapenos or other hot peppers
1 Tbls. palm sugar
Fish sauce
1/4 c. Thai Basil leaves
Preparation
Saute green curry paste in vegetable oil over medium heat for a few minutes, until fragrant. Add coconut milk and crushed or bruised kaffir limes leaves. Bring to a simmer. All vegetables should be cut to similar size to ensure they will be done at the same time. Add vegetables to hot coconut milk and continue to simmer about 15 minutes or until vegetables are the desired tenderness. The green curry is spicy enough for some. Add hot red peppers for additional heat. Stir in palm sugar until dissolved. Add fish sauce to taste. Remove kaffir lime leaves before serving. Take pan off stove and add whole basil leaves. Stir to combine and wilt basil. Serve with rice noodles or rice.
