10 Servings
Printer Friendly version
Thai Vegan Curry Ingredients
2 Garlic Cloves
1 Large Eggplant
1 White Onion
2 Zucchini
Some String beans
1 Red Pepper
1 Green Pepper
2 Tablespoons Green Thai Curry
1 Packet/Can Coconut Milk


Some Vegetable Oil
2 Cups Jasmine Rice
1 Bunch Basil
1 Bunch Cilantro
1 Tablespoon Honey
1 Shot Sherry
1 Papaya
1 Mango
1/2 Cup Garbanzo Beans

Preparation

Add about 2 tablespoons vegetable oil to eggplant. Fry for approximately 10 minutes. Then add sliced carrots and string beans. Add 2 tablespoons chopped garlic. Stir. Add chopped onion and chopped greed and red bell peppers. Stir and let cook for 10 minutes or until vegetables are cooked and slightly crunchy. Add 2 tablespoons Green Thai Curry. Add 3/4 prepared coconut milk, mix and let simmer 5 minutes. Add 1 tablespooon honey and 1 shot sherry. Jasmine rice is 3 cups rice to 3 cups water.


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