How to make Vegetarian Thai Green Curry
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.
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