Thai Vegan Curry
2 	Garlic Cloves
1 	Large Eggplant
1 	White Onion
2 	Zucchini
Some	String beans
1	Red Pepper
1 	Green Pepper
2 Tablespoons	Green Thai Curry
1 Packet/Can	Coconut Milk

Some	Vegetable Oil
2 Cups 	Jasmine Rice
1 Bunch 	Basil
1 Bunch 	Cilantro
1 Tablespoon	Honey
1 Shot 	Sherry
1 	Papaya
1 	Mango
1/2 Cup 	Garbanzo Beans


Add about 2 tablespoons vegetable oil to eggplant. 
Fry for approximately 10 minutes. Then add sliced 
carrots and string beans. Add 2 tablespoons chopped 
garlic. Stir. Add chopped onion and chopped greed 
and red bell peppers. Stir and let cook for 10 
minutes or until vegetables are cooked and slightly 
crunchy. Add 2 tablespoons Green Thai Curry. Add 3/4 
prepared coconut milk, mix and let simmer 5 minutes. 
Add 1 tablespooon honey and 1 shot sherry.
Jasmine rice is 3 cups rice to 3 cups water.


The Hippy Gourmet TV SHOW Episode #10 Thai Vegan Curry


(c) 2003 ICFX/HIP - Hippy Gourmet TV all rights reserved