Thai Green Curry (Vegan)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 bowls of Thai Green Curry + Rice 1x
Thai Green Curry
- 2 teaspoons oil (canola, vegetable or coconut works well)
- 2 tablespoons Thai Green Curry Paste (see recipe and notes below)
- 4 Thai eggplants, cut in quarters or 1 large Japanese eggplant, chopped into thick slices
- 1 cup coconut milk (from a can)
- 1 cup clear vegetable broth*
- 4 kaffir lime leaves
- 3 tablespoons vegan ‘fish sauce’ or soy sauce
- 1–2 tablespoons palm sugar, finely sliced or grated
- 1 cup green beans, trimmed
- 1/2 cup lotus root slices** (or swap for more green beans)
- 1/2 cup peas (fresh or frozen)
- 1 cup tofu, chopped
- Salt, to taste
Thai Green Curry Paste
- 20 small Thai green chilies, stem removed
- 2 tablespoons galangal, peeled and chopped
- 3 tablespoons lemon grass (white part only), chopped
- 3 kaffir lime leaves, chopped
- 4 garlic cloves, peeled
- 3 tablespoons Thai shallots (alternatively use green onion), peeled/trimmed
- 1/2 cup Thai sweet basil
- 2 tablespoons oil (canola, vegetable or coconut works well)
- 1 teaspoon salt
- 1/2 cup jasmine rice
- Handful of Thai basil, chopped
- Cook jasmine rice according to package instructions.
- Place all Thai Green Curry Paste ingredients into a food processor and process ingredients until a very fine paste is formed.***
- Heat oil in a large pot over medium heat. Add 2 tablespoons of Thai green curry paste (see note below about spice level), stirring constantly for 2 minutes. Add eggplant, cook until golden brown on both sides, about 4 minutes.
- Add coconut milk, clear vegetable broth, kaffir lime leaves, vegan ‘fish sauce’ or soy sauce and palm sugar, stir well. Increase heat and bring to the boil.
- Add tofu and cook for 2 minutes, and then stir in beans, lotus root and peas, cook for a further 3 minutes. Taste and adjust seasoning to suit your taste.
- Divide the cooked jasmine rice between two bowls and spoon over Thai Green Curry. Sprinkle with Thai basil. Enjoy!
- *This recipe requires a clear vegetable broth. I normally make my own using celery, carrot and onion and have it stored in the freezer in various sizes (2 cups, 1 cup, 1/2 cup etc) ready to use when needed.
- **Store bought pre-cooked lotus root slices are used for this recipe.
- ***The curry paste recipe makes more than you need for this recipe. You will need 1 tablespoon of paste per serving. However, if you want your curry to be spicier you can increase this to 1.5 to 2 tablespoons per person. Freeze remaining green curry paste in desired serving sizes so the paste is ready for a quick meal when desired.
Keywords: thai green curry, authentic Thai green curry, green curry, green curry, Thai inspired, coconut milk, Thai eggplant