Vegan Green Thai Curry

Ingredients needed for your Vegan Green Thai Curry

As you’ve probably already figured out from the name, the Thai curry is a traditional dish of Thailand. It’s prepared with different curry pastes that are usually diverse in type and color. These pastes are full of flavour and some of them are really spicy. I’ve cooked with red and green pastes, as the red one is spicier. Usually, you can find Thai curry paste in the Asian section of the bigger supermarkets, it’s stored in little glass jars with fairly long shelf live. You can also prepare your own curry paste at home but you’ll be needing a lot of fresh seasonal spices – I rarely cook it myself and I haven’t tried to prepare it from scratch yet.

Another traditional ingredient for the Thai curry is coconut milk that adds sweetness and incredible flavour. Traditionally, this dish comes with meat, shrimp and / or vegetables. In the recent years it’s also served with tofu. If I have to be honest, I’m not exactly sure if the tofu recipe is authentic for the Thai cuisine but I like its unique taste and original approach. I could also recommend the red Thai curry recipe with tofu that’s also delicious and a must-try!

Thai curry could be prepared with only vegetables and it’s just as tasty. My intention was to use only green vegetables. Unfortunately, I couldn’t find green pepper and I had to use red one… As for the eggplant, if I don’t find a white one, I use a purple one but I peel the skin. NOT just because of the visual change of the dish, but because the eggplant skin gives bitter taste. For people with bile problems, it’s recommended to avoid eating purple eggplant because of certain substances in the skin that irritate the bile. The original recipe for Thai curry is prepared with Thai eggplant that ranges from white to dark green and it’s really hard to find.

Here is how to cook this Vegan Green Thai Curry with vegetable

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5 from 4 votes

VEGAN GREEN THAI CURRY

Thai green curry with vegetables, tasty and a little spicy dish, an explosion of flavours and tastes from Asia.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 33 minutes minutes

Servings 2 portions

Ingredients

• 2 tbs coconut oil or any other cooking oil
• 400 ml coconut milk
• 1 onion
• 1 clove garlic
• 1 piece ginger around 1 cm
• 1 stalk lemon grass optional
• 1 small eggplant white, thai or any other eggplant
• 1 zucchini small
• 1-2 greeen chillies
• 1 green pepper пиперка
• 1-2 tbs green thai curry paste
• 1 tbs honey or agave
• 1 lime juice
• 1 handful fresh basil leaves
• pinch of red chilli flakes optional
• sea salt by taste
• 1 cup basmati rice or jasmine rice

Instructions

• Bring a water to a boil and stir in the rice. If you’re cooking Jasmin rice, use 3 to 1 water to rice ratio. The rice will be used as a garnish for our dish.
• Peel and chop the onion and the garlic. Cut the eggplant and the zucchini in halves lengthwise and then in slices. Cut the lemongrass in 2-3 pieces, so you can take it out after the dish is done, as it’s not very pleasant to chew. Peel and finely chop the ginger. In a deep frying pan or a pot heat the coconut oil. Add the onion and the garlic and cook for 5 minutes. Then add all the rest of the vegetables, ginger and lemongrass.
• Pour in the coconut milk and broth and let it simmer on medium heat for 20 minutes. Add the two spoons of green Thai curry paste.
• Season with a pinch of chilli pepper and honey (or agave). The sweetness will intensify the aroma and taste of the dish.
• Turn off the heat and add some freshly chopped basil, then season with lime juice.

Notes