Ingredients:

• 2 Cucumber (peeled and chopped)
• 1 large Carrot (peeled and sliced)
• 4-5 baby Corns (sliced thinly)
• 3 Red Chillies (sliced)
• 2 cups – Coconut Milk
• 2 tbsp – Coconut Cream
• 2 tsp – soya sauce
• 2 kaffir Lime leaves
• 15-20 Basil leaves
• 2 tbsp – green curry paste
• 1 tbsp – soft Brown sugar
• salt to taste
• 1 tsp – oil

Method:

1. Heat oil in a wide pan or wok, add basil leaves. Remove when crisp. Keep aside.
2. Add vegetables, and lime leaves.
3. Stir fry to coat them well, for 2 minutes.
4. Pour in milk and simmer vegetable till tender. Keep aside.
5. Heat coconut cream and curry paste, till mixed and smooth.
6. Add cooked vegetables with reduced milk, salt, soya sauce, sugar, chillies.
7. Stir in fried basil leaves just before serving.
8. Serve hot with rice or noodles.

Recipe courtesy of Saroj Kering