Ingredients
- 1 tbs peanut oil
- 50g pkt Trident green curry paste
- 4 Lebanese eggplant, sliced thickly
- 250g cauliflower, cut into florets
- 400ml can lite coconut cream
- 250g kent pumpkin, sliced thiinly
- 150g green beans, trimmed, halved
- 1 tbs fish sauce
- 1 tbs brown sugar
- 1 cup loosely packed fresh basil leaves
- Steamed rice, to serve
Description
Hot Green Vegetable Curry Recipe - Heat Oil In Wok. Add Curry Paste And Stir-fry For 1 Minute. Add Eggplant And Stir-fry For Further Minute. Add Cauliflower And Coconut Cream. Cover And Simmer For 2 Minutes, Or...
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