Thai-Style Green Vegetable Curry

Ingredients

• 300 g green beans
• 300 g baby corn
• 300 g Sugar snap peas
• 300 g green Thai eggplant
• 200 g baby eggplant
• 200 g okra
• 1 bunch Thai basil
• 1 tbsp Yellow curry paste
• 2 tbsp peanut oil
• 100 ml poultry broth
• 250 ml coconut milk
• 1 kaffir lime leaf
• 0.5 stalk lemongrass
• light soy sauce
• Cayenne pepper

Instructions

1. 1.

   Wash and trim the vegetables, cutting each into bite‑sized pieces.

2. 2.

   Remove basil leaves from stems.

3. 3.

   Sauté beans, snap peas, Thai eggplants, and okra in a hot wok with oil. Add baby corn and mini eggplants, stir in curry paste, cook briefly, then deglaze with coconut milk and poultry broth. Include the kaffir lime leaf and pressed lemongrass; simmer for 5‑10 minutes until tender yet firm. Finish by seasoning with soy sauce and cayenne pepper, garnish with Thai basil, and serve.