Thai Green Curry with Broccoli, Eggplant and Snow Peas

Ingredients

• 250 gBroccoli
• 250 gEggplant
• 1 pcsBell pepper
• 150 gSugar snap pea
• 2 pcsGreen onion
• 2 cloveGarlic
• 10 gGinger
• 25 gCurry paste
• 400 mlCoconut milk
• 20 mlSoy sauce
• 1 pcsLime
• 6 gSugar
• 160 gRice
• 10 gRapeseed oil
• 3 gSalt
• 200 mlWater

Instructions

1. 1

   Cut the vegetables

   • Cut broccoli into florets
   • Dice the eggplant
   • Slice the bell pepper
   • Trim the snow peas
   • Slice spring onions
   • Finely chop garlic
   • Grate ginger
2. 2

   Cook the rice

   • Rinse the rice
   • Cook in lightly salted water
   • Keep warm
3. 3

   Toast the curry

   • Heat the oil
   • Toast the curry paste briefly
   • Stir in garlic and ginger
4. 4

   Simmer the vegetables

   • Pour in coconut milk
   • Add water and bring to a boil
   • Simmer eggplant for a few minutes
   • Add broccoli and bell pepper
   • Cook snow peas briefly
5. 5

   Season and serve

   • Stir in soy sauce and lime juice
   • Add sugar and adjust seasoning
   • Fold in spring onions
   • Serve with rice