Ingredients

• 2 - chayote, peeled and chopped
• 1 - large carrot, peeled and sliced
• 4-5 - baby corns, 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

How to Make Chocho Green Curry

• Heat oil in a wide pan or wok and add the basil leaves. Remove when crispy. Drain well and keep aside.
• Add the vegetables and lime leaves to the oil. Stir-fry for 2 minutes.
• Add the coconut milk and simmer the vegetables until tender.
• Remove the vegetables from the milk mixture and keep aside.
• Heat the coconut cream and curry paste until they have smoothly mixed.
• Add the cooked vegetables, the milk mixture, salt, soya sauce, sugar and chillies.
• Stir in the fried basil leaves just before serving.
• Serve hot with rice or noodles.