The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.
Ingredients:
1 (13-ounce) can coconut milk, chilled (do not shake can) 1/2 cup vegetable stock or water 4 teaspoons soy sauce 4 teaspoons palm or brown sugar 6 tablespoons Thai green curry paste 3/4 cup chopped red pepper 3/4 cup chopped zucchini or other squash 3/4 cup diced sweet potato 3/4 cup chopped eggplant Juice of 1 lime 8 basil leaves, thinly sliced
Preparation:
Spoon 1/2 cup of the coconut cream from the top of the can into a wok. Pour remaining contents of can in a medium bowl. To the bowl, add stock or water, soy sauce and sugar. Stir until sugar is dissolved. Set aside.
Heat the wok over medium high heat until the coconut cream begins to bubble. Stir in the curry paste. When fragrant, add peppers, squash, sweet potatoes and eggplant. Cook, stirring, until vegetables are heated through. Stir in the seasoned coconut milk and simmer until vegetables are tender. When ready to serve, add lime juice and basil, stir and serve immediately.