Gaeng Kee-o Wan Jay (Vegetable green curry)

2 tbls green curry paste
1/2 cup coconut milk
3 tbls fish sauce
1 tbls palm sugar
3 lime leaves, torn
200g round Thai eggplants, halved
small handful pea eggplants
200g zucchini, sliced
1 carrot, sliced
6 snake beans, cut 3cm
2 red chillies, sliced
1 handful Thai basil leaves

Heat 2 tbls coconut oil, add curry paste and mix well.
Add coconut milk – bring to simmer.
Add 1/2 cup water, fish sauce, palm sugar and
lime leaves – bring to simmer.
Add vegetables – simmer 5 minutes until cooked.
Add basil to serve.

Inspired by Kit Pung restaurant, Thanon Phetkasem – Trang