VEG GREEN THAI CURRY

400 ml Coconut Milk

2 Cups Water

3 Tbsp./75 g Pepperwicks Green Thai Curry Paste

2 Tbsp. Oil

500 g Mixed Vegetables

1 Tbsp. Jaggery/Sugar

A few Kaffir Lime Leaves, roughly torn

A few Basil Leaves, roughly torn

1 Tbsp. Light Soy

1 Tbsp. Lemon Juice

3 Bird’s Eye Red Chillies, finely chopped 

Salt, to taste

1. Heat oil in a pot and add Pepperwicks Green Thai Curry Paste. Cook over a high heat, stirring continuously till the paste starts leaving the sides of the pan and cooks off.
2. Add half the amount of coconut milk and water and bring to a boil, stirring constantly to avoid the coconut milk from splitting.
3. Add in the remaining coconut milk and stock and stir. Cook on a medium flame till the liquid reduces to a thicker consistency.
4. At this stage, add in the basil leaves, kaffir lime leaves, jaggery, soy sauce, lime juice, and red chillies. Cook till the curry reduces to 60% of original volume (10 minutes approx).
5. Add in your vegetables and adjust seasoning with salt to taste. 
6. Let the vegetables cook for 5 minutes and finish off with a squeeze of lime.
7. Serve hot with steamed rice or coconut rice.

• You can use vegetables such as broccoli, zucchini, mixed peppers, snow peas, mushrooms, baby corn, carrots, etc. 
• You can also make this recipe with seafood such as prawns or fish.
• You can also use Tofu as a protein source.
• To make a Chicken Thai curry, marinate the chicken with 2 Tbsp. of Thai Curry Paste and salt. Cook in a bit of oil until 3/4th done and set aside. Follow the rest of the recipe as given above and add in the partially cooked chicken while adding in the vegetables.