This wonderful dish of food is packed with time-honoured flavors of green curry paste, coconut milk and Thai basil. To arrive at that unique perfumed aroma and flavor, curry paste is used and its taste helps to make the dish more potent.
30g fresh Shiitake Mushrooms
15g Red Bell Pepper, cut into strips
30g Eggplant, sliced
1 Tbsp Olive Oil
1/2 Tbsp Green Curry Paste
1/4 cup Coconut Milk
1.5 tsp Vegan Fish Sauce
6-8 pieces fresh Thai Basil
- Heat olive oil in a pan. Add green curry paste and roast until aromatic.
- Add coconut milk, water, and fish sauce. Bring to a boil.
- Add eggplants, shiitake, bell peppers, and basil leaves. Simmer for 5-7 minutes.