Vegan Green Thai Curry

I am still sitting on a big amount of fresh veggies from the spoon cooking event. One of the things that had to be cooked were the tiny Thai eggplants. I decided to go vegetarian and a vegan dish came out in the end.

The tiny eggplants were a bit of a challenge on Saturday. They look so easy to prepare, but they need a bit of work. I used half of the snake like courgette my friend brought me from her garden, they are the last ones this season.

Use a wide pan.

recipe:
1 courgette
1 red bell pepper
1 carrot
40 tiny Thai eggplant
4 shallots
4 cloves of garlic
1 red chili
2 stalks of lemon grass
3 tbsp mixed fresh herbs
1 knob ginger
1 tbsp sunflower oil
400 ml coconut cream
2 tsp dark muscovado sugar
1 lime
2 tbsp Nuoc Mam
2 cups Jasmin Rice

Peel and chop all the veggies.
Use s spice grinder and put in 2 shallots, garlic, lemongrass, chili and fresh herbs. Make a coarse paste.

In oil heat up the paste for 2 min and add 1/3 of the coconut cream. Cook 3 min more and add the veggies.

The rest of the coconut cream goes in,  the fish sauce (Nuoc Mam) the sugar and the lime.
Cook until everything is tender.
Serve with rice.