For the 3 tbsp. curry paste we used J-LEK Green Curry Paste.
½ cup coconut milk
2 oz. meat (optional)
2 tbsp. palm sugar
½ cup water
3 tbsp. curry paste
Basil Leaves
1 tbsp. soybean oil
2 tbsp. fish sauce
2 ½ cups chopped vegetables
2 Kaffir lime leaves
Heat oil, add curry, dissolve in small amount of coconut milk, add meat and quickly sauté until just cooked.
Add the rest of the coconut milk and water and bring to a boil.
Add vegetables, palm sugar and fish sauce and cook until vegetables are tender.
Add lime leaf and basil leaf taking care not to over cook.
Serve immediately over rice.
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