I’ve been hooked on Thai food since I was a child! I love the fragrant curries, soups and noodle dishes so much that I’ve made several trips to Thailand to taste this delicious cuisine first hand… and of course I had to do some cooking lessons! This recipe for Thai Green Curry is the exact one I learned to cook while I was there. To make this recipe yourself at home, make sure you take a trip to your local Asian grocer to buy all the fresh ingredients. You really can’t beat the taste of fresh galangal, kaffir lime leaves, lemongrass and Thai basil!
- 2 tablespoons Thai green curry paste (see recipe below)
- 4 Thai eggplants or 1 large japannese eggplant, chopped
- 1 cup coconut milk
- 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**
- 1 cup tofu puffs, chopped
- 1/2 cup uncooked jasmine rice
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, finely sliced
- 4 garlic cloves, peeled
- 3 tablespoons Thai shallots (alternatively use green onion)
- 1/2 cup Thai sweet basil
- 2 tablespoon vegetable or coconut oil
- 1 teaspoon salt
- Cook jasmine rice according to package instructions.
- Place all curry paste ingredients into a food processor or mortar and pestle, and work ingredients until a fine paste is formed.*
- Spray a large pot with cooking oil. Over low heat sauté 2 tablespoons of Thai green curry paste, stirring constantly for 2 minutes. Add eggplant, cook until golden brown on both sides.
- Add coconut milk, vegetable broth, kaffir lime leaves, vegan ‘fish sauce’ or soy sauce and palm sugar. Increase heat and bring to the boil.
- Add green beans, lotus root and tofu puffs, allow to cook for 2 minutes.
Enjoy with jasmine rice.
- The curry paste recipe makes more than you need to make this recipe. You will need 1 tablespoon of paste per serving (if you want your curry to be spicier you can use 1.5 to 2 tablespoons per person). Freeze remaining curry paste in desired serving size bags so the paste is ready for a quick meal when desired.
- *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.
- **I use prepared lotus root slices that has been boiled, so they are soft but crunchy.