Ingredients:

500g white mushrooms, quartered

4 tbsp green curry paste

2 tbsp vegetable oil

1 garlic clove, finely chopped

2 tsp fresh ginger, grated

2 spring onions, finely chopped

1 cup snow peas

1 small eggplant, chopped

1 bunch bok choy, chopped

3 kaffir lime leaves

5 Thai basil leaves

Juice of 1 lime

3/4 cup chicken stock

500ml coconut milk

1 tbsp white sugar

Salt to taste


Method:

1) Over a medium-high heat, fry oil, curry paste, garlic, ginger, and spring onion until fragrant (3 minutes). Add in chicken stock, coconut milk and kaffir lime leaves and allow it to simmer.

2) Add in quartered mushrooms and chopped eggplant and allow it to cook for 8 minutes. Next, add in snow peas, Bok choy and sugar, and season with salt. Allow curry to simmer for a further 3 minutes, then add in Thai basil leaves and lime juice. Mix and remove from the heat.

3) Serve on a bed of steamed rice and enjoy!