Green Thai Curry - made with local ingredients

I would not recommend a lot of chopping unless it were well worth it. For the flavors and the massive leftovers, which can be frozen, you will be pleased. This green curry is made mostly with western ingredients, making it easy to source the ingredients and eat locally. 

Recipe

About 10-12 servings, leftovers can be frozen

This recipe is milder than a true Thai curry. If you would like it spicy, add a couple jalapeños with the bell pepper.

1 1/2 lbs chicken, sliced into small bite sized pieces (omit for vegan recipe)
5 Japanese eggplants, 1 inch slices OR 7 eggplants for vegan
1 green bell pepper, sliced into 1 inch thin strips
4 cloves garlic, crushed
1 lb green beans, 1 inch slices
1 sweet potato, sliced into bite sized pieces OR 2 sweet potatoes for vegan
preferred oil as needed (like grape seed or coconut) for sautéing
2 heaping tbsp Thai green curry paste
2-3 cups chicken stock OR coconut milk or water for vegan
2 14 oz cans coconut milk
2 tbsp gluten free soy sauce
1 large lemon, juice + zest, or more to taste
1 tbsp dried basil OR 1/4 cup fresh minced fresh basil, optional

Directions:

1. Slice the vegetables and chicken. Sauté the bell pepper in a pan with 2 tsp of oil over medium heat for about 5 minutes. Then set pepper aside, and sauté the eggplant in 2-3 batches, adding oil as needed. Add the garlic as the last batch of eggplant is almost done cooking and sauté until cooked.

2. Add all of the vegetables back into the pan, along with the rest of the ingredients. Maintain a low simmer for about 15 minutes, or until the chicken is cooked and green beans and sweet potatoes are al dente.

3. Adjust the seasoning at the end of cooking with more lemon, zest, a pinch of cayenne, curry paste, or salt if needed. Turn the stove off and allow the curry to rest for 10 minutes. Serve with steamed rice.