Vegetable Green Curry

Ingredients

400 ml coconut milk, divided

3 tbsp green curry paste

1 onion, diced

150 g mushroom, chopped

1 red pepper, chopped

1 large carrot, cut into long sticks

250 ml vegetable stock

1 tbsp soy sauce

150 g snap peas

mint, basil, salt, pepper

Directions

Heat a large heavy bottomed pot or Dutch oven over medium heat and add 120 ml coconut milk and cook over low to medium heat until the coconut milk is bubbling and becomes a dense cream.

Add the curry paste and stir to combine, cooking for 2-3 minutes.

Add the vegetables except the snap peas, sauteing for 5-6 minutes until they start to soften.

Add your remaining coconut milk, vegetable broth, and soy sauce and bring to a simmer allowing to cook for 10-15 minutes.

Add the snap peas and cook for 3-5 minutes until they soften slightly but do not lose their color. Adjust seasoning and serve over rice.

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Vegetable Green Curry