6 tbsp                       green curry paste – Maesri brand is best!

1 tbsp                       lemongrass paste – Pre packaged

3 tbsp                       vegetable oil

1.5 cup                     vegetable stock

600g                         coconut milk

2 tsp                          fish sauce

3 tsp                          caster sugar

½ tsp                        salt

1 large                      zucchini, cut into 2cm x 2cm approx

1 large                      eggplant, peeled, cut into 2cm x 2cm approx

200g                         snow peas, trimmed, cut in half

½                               lime, juiced

Add vegetable oil to saucepan over medium heat. Fry curry paste and lemongrass paste for 3 – 5 minutes until aromatic. Add vegetable stock, coconut milk, caster sugar and salt, bring to a boil, turn down to simmer for 20 minutes.

While the curry is simmering, add zucchini and eggplant to oven tray (or air fryer) and roast at 200c for 8 – 10 mins until browned. Finish the curry by adding the fish sauce and lime juice. Stir through roasted veggies and snow peas.

We recommend serving Vegetarian Green Curry with steamed rice and sweet potato crisps.

Wine Pairing: Vegetarian Green Curry & 2021 True Colours Rose 

“This pairing is about contrast – contrasting flavours, not to mention the contrasting pretty colours.  Green curry is spicy but the spice is tempered by the rich, fragrant coconut milk and needs a wine with plenty of fruit.  Step up TRC Rose – refreshing & crisp with loads of redcurrant, red cherry and plum fruit flavours.” – Meg Brodtmann MW