Ingredients:
2 peeled, chopped christophenes
1 large carrot, peeled, sliced
4-5 babycorns, sliced thinly
3 red chillies, sliced
2 cups coconut milk
2 tbsp. coconut cream
2 tsp. soya sauce
2 kaffir lime leaves
15-20 basil leaves
2 tbsp. green curry paste
1 tbsp. soft brown sugar
salt to taste
1 tsp. oil
Method:
- Heat oil in a wide pan or wok, add basil leaves in slotted spoon.
- Remove when crisp, drained well. Keep aside.
- Add vegetables, and lime leaves.
- Stir fry to coat them well, for 2 minutes.
- Pour in milk, simmering vegetable till tender.
- Remove with milk, keep aside.
- Heat coconut cream and curry paste, till mixed and smooth.
- Add cooked vegetables with reduced milk, salt, soya sauce, sugar, chillies.
- Stir in fried basil leaves just before serving.
- Serve hot with rice or noodles.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh, after cooking
Thai Basic Recipes's Index
