Veggie Thai Green Curry - Graham's Family Dairy

Instructions: To make the sauceScrape the thick creamy part of the coconut milk into a wok/ saucepan. Heat gently until it melts and bubbles. Stir in the green curry paste and cook for a further few minutes. Add the lime leaf, lemon grass and coriander and keep on a low heat. Stir in the quark and take off the heat. Keep to the side while you prepare the rest of the meal.For the curryHeat up the oil in a pan. Add the aubergine, onion, pepper, broccoli, carrot and green beans. Season with sea salt, ground pepper and a sprinkle of garlic powder and stir fry for 5 minutes or so, adding more oil if needed. Bring the heat down to low/medium, stirring occasionally until the aubergine is soft and cooked. Stir in the sauce and cook for a further 5-10 mins on a low/medium heat until fragrant.To serveServe with your preferred rice (we used basmati rice, mixed with a bit of sesame oil for flavour) and top with fresh coriander, lemon and another dollop of Quark if you desire! Enjoy! Recipe and photo by fresheather. fresheatherblog.com Share this recipe: Share on Facebook Share on Twitter Share by E-Mail Share on LinkedIn