Loaded Thai Green Veggie Curry

By: Tatum Fankhauser

2 Tablespoons Olive oil
Pinch of salt
2 cloves of Garlic chopped finely
1 brown onion diced
3/4 of a Jar of Valcom Authentic Thai Green Curry Paste (add more for increased spice and flavour if preferred)
1x 400ml can of coconut milk
1 medium size bunch of broccolini washed and chopped into thirds (hard ends chopped off)
400grams of washed mushroom cups, cut into slices
1 medium zucchini chopped into 2cm slices
3 baby bok choys washed and chopped into thirds
A medium size handful of green beans (round) washed and chopped into thirds (hard ends chopped off)
1x 400gram can of chickpeas drained and rinsed
A handful of Fresh coriander leave bunch washed (add to taste and garnish)
A handful of Fresh basil leaves washed (add to taste and garnish)
1 cup of long grain rice
1x squeeze of lime

Rinse rice with cold water, add 1 cup of rice to 1.5 cups of water in a pot bring to boil. Reduce heat and simmer covered for 15 minutes.
Warm a wok with deep sides over a medium heat with the oil added. Add the onion and garlic with a touch of salt, stirring frequently. Cook until the onion and garlic have softened.
Add the beans, broccolini and mushrooms with 1/2 a cup of water (approx, to avoid burning) cook for 3-5 minutes. Add Valcom Authentic Thai Green Curry paste and the coconut milk, stir through, and add the zucchini and baby bok choy. Cook for another 5 minutes on low to medium heat stirring intermittently. Continue to cook veggies on a low heat until veggies have softened slightly.
Once the veggies are cooked, add the chickpeas, coriander, basil, a squeeze of lime and a small sprinkle of salt. Stir all ingredients through to blend (about 30-40 seconds) and take the wok off heat.
Check on the rice throughout the curry cooking process, if the rice is complete; stand for 5 minutes, use a fork to fluff rice afterwards.
Place a desired amount of rice and curry into a bowl, and garnish with coriander, basil and salt to taste.