Vary the vegetables in this curry to taste and availability. You can also add cubes of tofu or bamboo shoots.

Makes 4 servings

2 tbsp / 30 mL peanut or vegetable oil

½ cup / 125 mL chopped sweet onion or other onion

2 garlic cloves, minced

1 tbsp / 15 mL minced lemon grass

2 to 3 tbsp (30 to 45 mL) green curry paste

2 tsp / 10 mL palm sugar or light brown sugar

1 tbsp / 15 mL lime juice

2 cups / 500 mL coconut milk

3 kaffir lime leaves, halved and vein removed

¾ cup / 175 mL vegetable stock

1 tbsp / 15 mL fish sauce or ¾ tsp/4 mL salt

1½ cups / 375 mL (approx) okra cut into 1-inch/2.5 cm lengths

1½ cups / 375 mL (approx) cubed orange squash

1½ cups / 375 mL (approx) cubed eggplant (or halved Thai green eggplant)

1½ cups / 375 mL (approx) fresh mushrooms

Thai basil leaves

Fried sliced shallots and/‘or ground roasted peanuts

 Heat oil over medium heat; add onion, garlic and lemon grass and stir-fry until onion is soft and light golden. Stir in curry paste, sugar and lime juice; stir-fry until hot and fragrant. Stir in coconut milk; bring to boil and cook over medium heat until slightly thickened.

 Stir in vegetable stock; bring to boil then add vegetables. Simmer until vegetables are tender. Garnish with basil and fried shallots and/or peanuts.

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