Order Ingredients

Ingredients

• Coconut Milk – 1 can
• Vegetable Stock – 1 cup
• Maeploy Green Curry Paste – 2 tbsp
• Kaffir Lime Leaves – 2 pcs
• (Or Bay Leaves – 2 to 3 pcs)
• Squid Brand Fish Sauce – 1 tbsp
• Cock Brand Palm Sugar – 1 tbsp
• KTC Groundnut Oil for Frying – 2 to 3 tbsp
• Fresh Thai Basil – 1 to 2 pcs 

Order Ingredients

Method

• Step 1: Sauté the Green Curry Paste with Oil over medium heat until fragrant, add half of the Coconut Milk and stir until the oil surfaces.
• Step 2: Add the Vegetable Stock and Kaffir Lime Leaves, continue cooking until the vegetable is almost cooked.
• Step 3: Add the remaining Coconut Milk, Palm Sugar and Fish Sauce. Bring to boil.
• Add the Thai Basil, stir and remove from the heat.
• Step 4: Ready to serve now.

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