Green Thai Curry

Prepare the rice according to the package instructions. Take the broccoli out of the freezer. Dice the aubergine.

• ½ cup Jasmine rice
• 7.1 oz Broccoli, frozen
• ½ Eggplant (~ 5.6 oz)

Cut the pepper into strips and the carrot into rings and chop the garlic. Put the peppers and carrots into a bowl and add the garlic to the bowl with the eggplant.

• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ Carrot (~ 1.7 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the coconut oil in a pot on medium heat. Add the curry paste and roast it for 2 minutes. Add the broccoli, aubergine and garlic and water and let simmer for 5 minutes.

• 1 Tbsp Coconut oil
• 2 tsp Curry paste, green
• 3 ⁠½ Tbsp Water

Add the coconut milk and water and bring to a boil. Add the pepper and carrots, and let simmer for 2 minutes.

• 2⁄3 cup Coconut milk
• 2⁄3 cup Water

Add the soy sauce, thai basil, agave syrup and let cook for 1 more minute and serve with the rice.

• 2 tsp Soy sauce, light
• 3 leaves of Thai basil (~ 0.1 oz)
• 1 tsp Agave syrup

Enjoy your meal!