Thai Green Curry Rice

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 medium zucchini or eggplant
2 bell peppers
1/2 onion
2 garlic cloves
1 Thai chile, seeded and diced
1/2 cup (120 ml) coconut milk
2 tbsp green curry paste
3 tbsp soy sauce
2 tbsp lime juice
several fresh basil leaves
1/2 tsp powdered ginger
salt
vegetable oil
some flour

Instructions:

Heat some vegetable oil. Wash and cut zucchini and or eggplants into medium pieces. Coat with flour and fry on oil. Add bell peppers cut in squares, finely sliced onion and garlic, chile pepper,salt and ginger. Sautee until the vegetable softens. If necessary, add some water or broth.

Add coconut milk, soy sauce and green curry paste, stir to coat. Sautee on low heat until the sauce thickens.

In the end, add lime juice and basil leaves. Remove from heat.

In the meantime, steam rice and serve this sauce over rice.

Note: You can add some shrimps or chicken to the sauce.

Adapted from recipe on honestcooking.com