Thai Green Curry with Basmati Rice

For the Thai Green Curry with Steamed Basmati Rice, first prepare the curry paste. Chop all the ingredients into small pieces. Blend with the spices, fish sauce, soy sauce, olive oil, the zest and juice of one lime, and the coke nut milk in a food processor to a fine paste.

Wash the vegetables. Peel the melanzani and cut into small cubes with the zucchini and onion. Cut out small florets from the broccoli.

Halve the bell bell pepper and cut into strips. Cut the green onion into fine rings.

Heat some vegetable oil in a wok. Sauté the vegetables and the lime leaves in it. Add the paste and deglaze with the coke nut milk. Simmer until the vegetables are soft, adding a little fish sauce and soy sauce if necessary.

Bring the rice to the boil once, together with the water and salt. Turn down to low heat and stir frequently (with a fork) until the rice has absorbed all the water.

Serve the Thai green curry in a bowl and garnish with a coriander leaf, serve the basmati rice separately.

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