Vegetable Thai Green Curry

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Coconut Rice or plain boiled rice. You can use whatever vegetables or tofu you prefer.

Ingredients:

1/2 aubergine (eggplant, cubed)

1 courgette (zucchini, sliced)

1 carrot (sliced)

1 cup peas

1/2 cup sweetcorn

12 1/3 ounces extra firm tofu (cubed)

13 1/2 fluid ounces coconut cream

1/2 cup coriander (cilantro)

1/2 tablespoon lemongrass

1/2 inch gingerroot (finely grated)

1 teaspoon splenda sugar substitute

soy sauce

chili sauce

1 teaspoon cumin coriander powder

1/2 teaspoon chili powder

1/2 chile (chopped) (optional)

pam cooking spray

Directions:

1. Heat the wok on high add the ginger, chili, cumin-coriander and stir fry until the chili softens. If it looks like it may burn add a couple of tablespoons of the coconut cream.
2. Add the vegetables, add a few splashes of soy sauce and stir fry for about 5-10 minutes until the vegetables begin to soften.
3. Add the remaining ingredients with the exception of the coriander. Wait until the mixture is heated through.
4. Blend the coriander in a food processor and add 5 minutes before serving. If you add this too early the curry will not retain its green color.

By RecipeOfHealth.com