Thai vegetable curry without peppers

Name: Thai vegetable curry without peppers
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

A coconut curry with aubergines, green beans and Thai basil, without pepper pieces.

Active time20 min

Cooking20 min

Total35 min

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Ingredients

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

Preparation

Step completed · 1
Wash the aubergine and green beans. Cut the aubergine into small cubes. Trim the beans and cut 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 remaining coconut milk. Cover and simmer for 15 to 18 minutes until the vegetables are tender. Rinse the basil and add the leaves at the end.

Allergens

Crustaceans

Nutrition

Per serving · recipe for 4 people

Energy: 230 kcal
Protein: 3.5 g
Carbohydrate: 8.1 g
Sugars: 5.8 g
Fat: 20 g
Saturates: 17 g
Fibre: 3.8 g
Lactose: <0.1 g

Variations

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