Thai vegetable curry

Name: Thai vegetable curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200 g aubergines; 15 g Thai basil; 150 g green beans; 400 ml coconut milk; 40 g Thai curry paste; 150 g red pepper

Asian
Curry
Main course
Thai

Aubergines, pepper and green beans simmered in coconut milk with curry paste.

Active time20 min

Cooking20 min

Total35 min

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Ingredients

200 g aubergines
15 g Thai basil
150 g green beans
150 g red pepper
400 ml coconut milk
40 g Thai curry paste

Preparation

Step completed · 1
Wash the aubergine, pepper and beans. Cut the aubergine into small cubes, deseed the pepper and cut it into strips. Trim the stalk ends from the beans and cut them into lengths.
Step completed · 2
In a saucepan, heat 60 ml of coconut milk with the curry paste for 2 minutes, stirring.
Step completed · 3
Add the vegetables and the remaining coconut milk. Cover and simmer for 15 to 18 minutes, until the vegetables are tender. Rinse the basil and add its leaves at the end.

Allergens

Crustaceans

Nutrition

Per serving · recipe for 4 people

Energy: 240 kcal
Protein: 3.9 g
Carbohydrate: 10 g
Sugars: 7.6 g
Fat: 20 g
Saturates: 17 g
Fibre: 5 g
Lactose: <0.2 g

Variations

Thai vegetable curry without peppers
A coconut curry with aubergines, green beans and Thai basil, without pepper pieces.
20 min active time
Thai vegetable curry with yellow peppers
Thai vegetable curry with yellow peppers. Prepared with yellow peppers instead of red pepper.
20 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration