Vegan Green Curry with Basil

  • 1 can regular coconut milk (not lite)
  • 1-3 Tbsp green curry paste (more curry paste = spicy)
  • 2 cups chopped seasonal vegetables (eggplant, broccoli & red pepper all do well in this dish)
  • ¼ cup soy sauce
  • 3 Tbsp brown sugar
  • 1 bunch fresh basil, torn into large pieces
  • Cooked jasmine rice

Carefully open the can of coconut milk (do not shake) and skim off the top layer of fat reserving the clear liquid underneath. Put the fat into a large wok or deep skillet and turn heat to medium-high. Keep the heat up until the coconut fat separates and turns into a clear oil, stirring occasionally. Add curry paste and blend. Turn heat down to medium and add veggies. Stir to coat veggies with the curry paste mixture and sauté for 2 minutes. Add remaining liquid from coconut milk, one can of water (use the coconut milk can to utilize any coconut fat stuck to the sides), soy sauce and brown sugar. Stir and simmer for 12-15 minutes, until veggies are done. Taste and adjust flavor with soy sauce and/or sugar. Stir in basil right before serving and serve immediately over jasmine rice. Makes 4 servings.

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