Description
Perfectly seasoned and delicious, exciting!
Ingredients
Scale
- 2 medium zucchini or eggplant
- 2 bell peppers
- 1/2 onion
- 2 garlic cloves
- 1/2 cup (120 ml) coconut milk
- 2 tbsp green curry paste
- 3 tbsp soy sauce
- 2 tbsp lime juice
- several fresh basil leaves
- 1/2 tsp powdered ginger
- salt
- vegetable oil
- some flour
Instructions
- Heat some vegetable oil. Wash and cut zucchini and or eggplants into medium pieces. Coat with flour and fry on oil. Add bell peppers cut in squares, finely sliced onion and garlic, salt and ginger. Sautee until the vegetable softens. If necessary, add some water or broth.
- Add coconut milk, soy sauce and green curry paste, stir to coat. Sautee on low heat until the sauce thickens.
- In the end, add lime juice and basil leaves. Remove from heat.
- In the meantime, steam rice and serve this sauce over rice.
- Note: You can add some shrimps or chicken to the sauce.