Thai Green Curry + Episode #9

I hope you enjoy the new episode of Sweet Potato Soul.
Thai Green Curry, like Thai Red Curry, is simple to make and super scrumptious; not to mention it's healthy for you.  The recipe is posted below the video : )

 

Thai Green Curry 

(Serves 4.  In this recipe I use Thai eggplant, look for it in Asian markets or at your local farmer's market.  Tofu is also great in this dish.  Make sure to purchase chili paste that does not include MSG or preservatives, the same goes for coconut milk.  Serve over brown rice.)

5 Thai eggplant, quartered 

2 carrots, diced

1 cup green bean, sliced in half

1 sweet potato, cubed and steamed

1 cup mushrooms, sliced

1 tomato, diced

1 onion, diced

1 cloves garlic, minced

2 tbsp green chili paste

1 can coconut milk

1 tbsp soy sauce

a handful of basil leaves, chopped 

In a large wok heat 1 tablespoon of olive oil on medium-high.  When hot turn down heat and add chili paste.  Now add onions and garlic, cook until tender.  Add the harder vegetables like eggplant and carrots, cook for a few minutes.  Now add the tomato and stir.  Add remaining vegetables and stir well.  Add coconut milk.  Bring to a slight boil, then reduce to a simmer.  Cook until the vegetables have reached your desired tenderness.  Taste to see if the curry needs anymore chili paste and season with soy sauce.  Also stir in chopped basil.  

Serve over brown rice.