A vegetarian version of Thailand’s popular curry, this lovely, creamy dish is lightly spiced, so it's mild enough for all the family to enjoy.
1. Heat the olive oil in a wok or large frying pan. Fry the aubergine, then add in the onion, chilli, ginger and garlic.
2. Add in the broccoli, pak choi and green pepper, and fry for 2 minutes.
3. Mix the coconut milk and Thai green paste and add to the wok. Stir, add the lemongrass and lime leaves and leave to simmer over a low heat for at least 15 minutes or until ready to serve.
4. Season with Herbamare® Spicy seasoning salt.
Popular with vegans and vegetarians, coconut milk is lactose and dairy free and is a good substitute for cow’s milk in curries and baking. Coconut milk and aubergines both contain several important B vitamins which help maintain healthy skin and support the nervous system.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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