Thai Vegetable Curry Recipe

• 120 g Potatoes (boiled and diced)
• 120 g Zucchini (chopped)
• 120 g Red Pumpkin (diced)
• 1 small Eggplant (diced)
• 100 g Asparagus Spears
• 100 g Spring Onion (chopped)
• 1 Basil Leaf
• 30 ml Cooking Oil
  
  For Thai Green Curry Sauce:
• 20 g Thai Green Curry Paste
• 3 g Kaffir Lime Leaves
• 150 ml Coconut Cream
• 7 ml Soya Sauce
• ½ tsp Sugar
• 30 ml Oil
• 100 ml Vegetable Stock
• Salt (to taste)

• Heat cooking oil in a non-sticky frying pan on medium high.
• Add basil leaf and fry all the vegetables, until tender and golden brown.
• Shift the fried vegetables in a bowl and cover.
• To prepare the sauce. heat oil in the same pan.
• Add green curry paste and kaffir lime leaves. Cook for 30 seconds.
• Pour coconut cream and vegetable stock. Stir well.
• Add salt, sugar, and some soya sauce. Stir and simmer until the sauce thickens.
• Add cooked vegetables and cover, until they are thoroughly warmed.
• Remove from heat and serve with boiled rice.