Thai Green Vegetable Curry – Gluten-free version

👨‍🍳 Method

1. 1
   Heat the oil in a wok.

   ⚙ Pan-fryingStoveWok
2. 2
   Add the curry paste and fry 2 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add and stir.
4. 4
   Add the eggplant, coconut milk, gluten-free soy sauce and sugar and bring to a boil.

   Stove
5. 5
   Turn down the heat, cover and simmer 5 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Add the mushrooms, zucchini, green pepper and red pepper and cook another 8–10 minutes, until the vegetables are tender.

   Stove

   💡Hard vegetables (carrot, eggplant) go in first, and zucchini only toward the end of cooking: that way they're all tender and none fall apart.
7. 7
   Add the lemon juice and stir.
8. 8
   Sprinkle the basil on top.
9. 9
   Serve the stew with steamed Thai rice.