Thai Green Curry with Vegetables (vegan)
This simple vegan Thai Green Curry is made with broccoli and eggplant along with other vegetables and flavored with fresh thai basil and kaffir lime leaves. It is perfect to serve with steamed rice for lunch or dinner as it can be ready within 25 minutes. In traditional thai curry, fish sauce and shrimp paste are added to get the umami flavor but this is a vegan version of the green curry recipe and hence only soy sauce is used along with green curry paste.
| Ingredients: |
| 1 14 oz can unsweetened regular Coconut Milk (approx. 1¾ cup) |
| 2 to 2.5 tablespoons readymade or homemade Thai Green Curry Paste |
| 1/2 cup chopped Eggplant, optional |
| 1/2 Red Bell Pepper(capsicum) cut into long strips |
| 1/2 Green Bell Pepper(capsicum) cut into strips |
| 1/2 cup Broccoli Florets |
| 4-5 Kaffir Lime Leaves, optional |
| 2-3 teaspoons Sugar (or to taste) |
| 1½ teaspoons Soy Sauce |
| 1/2 cup loosely packed fresh Thai Basil Leaves |
| Salt, to taste |
| 1/2 cup Water |
Directions:
- Heat 1/2 cup unsweetened coconut milk in a pan or kadai over medium flame.
- When it starts bubbling, add 2 to 2.5 tablespoons of homemade or readymade Thai green curry paste.
- Mix well.
- Stir and cook until almost coconut milk is absorbed, the paste turns thick and the oil starts to separate on the sides. (Don’t worry, if the oil doesn’t separate, cook the paste until it turns thick.)
- Add remaining coconut milk (1¼ cup) and 1/2 cup water. Mix well. Add 1/2 cup chopped eggplant and 4-5 kaffir lime leaves.
- Cook for 5-7 minutes over medium flame (don’t cook over high flame) or until the eggplant is cooked.
- Add 1½ teaspoons soy sauce, 2-3 teaspoons sugar, and salt to taste.
- Add 1/2 cup red bell pepper, 1/2 cup green bell pepper, and 1/2 cup broccoli florets. Mix well and cook for 2-3 minutes.
- Turn off the flame. Add 1/2 cup loosely packed fresh thai basil leaves.
- Stir until the basil leaves are wilted, for approx. 1 minute. Thai Green Curry is ready for serving.
Tips and Variations:
- For the best flavor, use good-quality coconut milk. If you are using light or low-fat coconut milk, skip adding water.
- If fresh kafir lime leaves are not available, skip them.
- If thai basil is not available, use regular basil leaves.
- For variation, add bamboo shoots, tofu, and other veggies like carrots, baby corn, green beans, zucchini, mushrooms, etc.
Taste: Salty, Spicy and Mild Sweet Coconut flavor
Serving Ideas: Serve green curry with steamed brown rice, steamed white rice or plain noodles for lunch or dinner.