Thai Green Curry (Vegan with Coconut Milk)

Ingredients

• 30 ml coconut oil
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 15 g fresh ginger, minced
• 3 long Thai green chillies, sliced
• 15 g fresh Thai basil leaves
• 400 ml full-fat coconut milk
• 250 ml vegetable stock
• 300 g Japanese eggplant, cut into 3 cm pieces
• 100 g sugar snap peas
• 15 ml fish sauce (or tamari for vegan)
• 10 ml fresh lime juice
• Salt and Tellicherry black pepper, to taste

Method

1. 1
   Heat coconut oil in a heavy-bottomed pot over medium-high heat; add onion and sauté 3 minutes until translucent.
2. 2
   Add garlic, ginger, and green chillies; cook 2 minutes until fragrant, stirring constantly.
3. 3
   Pour in coconut milk and vegetable stock, bring to a gentle simmer.
4. 4
   Add eggplant and cook 15 minutes until tender; stir in sugar snap peas and cook 3 minutes more.
5. 5
   Season with fish sauce (or tamari), lime juice, salt, and pepper; taste and adjust seasoning.
6. 6
   Tear in Thai basil leaves, stir gently, and serve hot in bowls.