Thai Vegetable Curry

2 tablespoons vegetable oil

¼ cup Green Curry (see recipes in Chapter 1)

3 cups canned, unsweetened coconut milk

3 tablespoons fish sauce

1 pound small boiling potatoes, quartered (or halved if large)

1 pound Japanese eggplant, cut into 1-inch slices

12 ounces baby carrots

2 cups broccoli florets

3—4 ounces green beans, cut into 1-inch lengths

½ cup fresh minced cilantro

1. In a heavy stew pot, heat the oil. Add the curry paste 2 to 3 minutes.
2. Add the coconut milk and fish sauce; simmer for 5 minutes.
3. Add the potatoes, eggplant, and carrots, and bring to a heat and simmer for 10 minutes. Add the broccoli and continue to simmer until the vegetables are cooked through, 10 minutes.
4. Just before serving stir in the cilantro.

Soy Sauce?

The Thai will know immediately that you are a foreigner if you ask for soy sauce. It's usually available, but it is not a traditional condiment. Fish sauce is the way to go.