Thai green vegetable curry
1 medium, thinly sliced
Green curry paste
Light canned coconut milk
¾ cup(s), (185ml)
3 baby, cut into 3cm pieces
400 g, (butternut), cut into 2cm pieces
1 bunch(es), cut into 3cm pieces
350 g, cut into 2cm pieces
Cooked jasmine rice
3 cup(s), (510g)
1 medium, wedges to serve
- Heat a wok over medium-high heat for 1 minute. Add oil and heat for 30 seconds. Stir-fry onion for 3–4 minutes or until softened. Add curry paste and stir-fry for 30 seconds or until fragrant.
- Add coconut milk, stock, fish sauce, eggplant and pumpkin and bring to the boil. Reduce heat to medium and simmer, covered, for 8–10 minutes or until pumpkin is just tender. Add pak choy and tofu and cook, stirring, for 2 minutes or until tofu is heated through.
- Divide rice among serving bowls and top with curry. Sprinkle with coriander and basil and serve with lime wedges.