Spice up your dinner with this vibrant and flavorful dish that brings the essence of Thailand to your table!

1

Start by cooking the rice according to package instructions, usually about 15-20 minutes until fluffy.

2

In a large pan, heat a tablespoon of oil over medium heat and add the green curry paste. Stir for about 2 minutes until fragrant.

3

Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.

4

Add the vegetable mix, and diced bell pepper, and cook for about 5 minutes until slightly tender.

5

Introduce diced eggplant and zucchini to the pan, cooking for another 5-7 minutes until all vegetables are tender.

6

Add soy sauce and stir to incorporate. Allow everything to simmer for another 2-3 minutes.

7

Remove from heat and stir in fresh basil until it wilts.

8

Serve the curry hot over a bed of rice and garnish with a squeeze of fresh lime juice.

4 servings

• Add tofu for extra protein and a delightful texture.
• Top with roasted peanuts for added crunch.
• Experiment by adding different vegetables like broccoli or snap peas for variety.

• Use fresh vegetables from your local market for the best flavor.
• Adjust the amount of green curry paste based on your spice preference.
• Let the curry sit for a few minutes before serving to enhance the flavors.

• fat: 20 grams
• protein: 10 grams
• calories: 400
• carbohydrates: 50 grams

This dish is rich in healthy fats from coconut milk and packed full of vitamins and minerals from the vegetables, providing both energy and essential nutrients.

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