Green Curry

Ingredients:

• 1 tbsp oil

• 3 Tbsp green curry paste

• 1 lb protein of choice, cut into 1-inch pieces

• 2 cans coconut milk

• 1/2 cup water

• 1 tbsp bouillon

• 2 Tbsp palm sugar

•  2 Tbsp fish sauce

• 3–4 kaffir lime leaves

• 6 thai eggplant, quartered

• 1½ cup bamboo shoots

• 4 chilies halved

• 1 cup Thai basil

Instructions:

• Heat pot on medium heat, fry the curry paste with oil until fragrant. Add meat or root vegetables (if using) cook 75% through.

• Add coconut milk, water, bouillon, palm sugar and fish sauce.

• Bring to a boil and add lime leaves, thai eggplant, bamboo, and chilies. Cook  until eggplant is tender.

• Taste it, add more fish sauce, and/or palm sugar or fresh chili or chili flakes to taste.

• Garnish with basil, serve with hot jasmine rice

TIP: Mushrooms or fried tofu are great meat alternatives for this dish. Or the vegetables that are already part of the dish will suffice.