Serves 4
This curry gets better over time and is at its best when prepared a day before serving. Gently reheat the curry over medium-low heat before serving.
1 recipe Thai Formula, using green curry paste
1 tablespoon coconut oil
1 yam, medium diced
1 carrot, half-moon or diagonal sliced
1/2 yellow onion, crescent cut
1 small zucchini, half-moon or diagonal
1 red bell pepper, thinly sliced
1/2 cup basil, thinly sliced plus 2 additional tablespoons for garnish
1-2 additional tablespoons lime juice
Mix the ingredients from the Thai Formula in a large bowl.
Heat the oil in a large skillet or wok over medium heat. Add the yam, carrots, onions and bell pepper. Cook until slightly tender, about 3-4 minutes.
Mix in the Thai Formula. Bring to a slow simmer, and cook 15-20 minutes, until the vegetables are tender throughout. Stir in the 1/2 cup basil and additional lime juice.
Serve warm over brown jasmine rice and garnish with the extra basil.
©2008 Copyright Alison Anton - All rights reserved.