A vegetarian version of Thailand’s popular curry, this lovely, creamy dish is lightly spiced, so it's mild enough for all the family to enjoy.
Popular with vegans and vegetarians, coconut milk is lactose and dairy free and is a good substitute for cow’s milk in curries and baking. Coconut milk and aubergines both contain several important B vitamins which help maintain healthy skin and support the nervous system.
1. Heat the olive oil in a wok or large frying pan. Fry the aubergine, then add in the onion, chilli, ginger and garlic.
2. Add in the broccoli, pak choi and green pepper, and fry for 2 minutes.
3. Mix the coconut milk and Thai green paste and add to the wok. Stir, add the lemongrass and lime leaves and leave to simmer over a low heat for at least 15 minutes or until ready to serve.
4. Season with Herbamare® Spicy seasoning salt.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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