This warming bowl of Thai green curry is full of flavour, yet very healthy and simple to make. It is a spicy comforter that is very adaptable to anyone’s tastes. Also, it works well with any veggies of your choice!
OVERVIEW
Level: Easy
Serves: 4 bowls
Minutes: 30 – 45
After doing a lot of research on Thai green curry recipes, I’ve found that there are a few different ways to cook Thai green curry. I’m sure they are all awesome. However, this recipe of mine is an authentic Thai way of cooking Thai green curry. Hope you all enjoy it 🙂
INGREDIENTS
For preparing the aubergine
- 1 aubergine (eggplant), diced
- 1 tbs olive oil
- salt
For preparing the green curry
- 1/3 cup carrot, diced
- 1/3 cup green beans
- 1/3 cup peas
- 1 can (400 ml) coconut milk
- 1/4 cup vegetable stock or water (optional, adjust if necessary)
- 1 tbs olive oil
- 3-4 tbs Thai Green Curry Paste (depend on how spicy you prefer)
- I personally love this paste Mae Ploy Thai Green Curry Paste (see the review here). However, it contains shrimp paste, which might not be suitable for vegetarian, vegan, or plant-based diet.
- For Vegan Options:
- 3-4 kaffir lime leaves, tears and lightly scrunch or crush to release the flavour
- Handful of fresh basil leaves, chopped
- 1-2 bird’s eye chillies, sliced (depend on how spicy you prefer)
- 1-2 tbs Tamari soy sauce or fish sauce
- 1 tbs maple syrup (other options: brown sugar, coconut sugar, honey)
- Brown rice or quinoa, to serve
- INSTRUCTIONS:
- Sprinkle salt onto the diced aubergine and leave it for 30 minutes to reduce the aubergine bitterness. Rinse the salt off with water and leave it to dry (or dry it with kitchen paper towel).
- Place a nonstick pan on a medium-high heat. Add olive oil and wait until hot. Then, add the aubergine and stir-fry for 3 – 4 minutes or until the aubergine begins to soften and turns lightly brown. Remove from heat and set aside
- Place a saucepan on a medium-high heat. Add olive oil and wait until hot. Then, add the green curry paste and 1-2 tbs of coconut milk, and stir-fry until fragrant (1-2 minutes). Then, add the remaining coconut milk, kaffir lime leaves, tamari soy sauce or fish sauce, and maple syrup or brown sugar. Bring the whole thing to boil, and stir constantly.
- Add the carrot, green bean, pea, basil, chilli, and then bring the heat down slightly. Allow to simmer for 1-2 minutes then add the aubergine. If the curry is too thick, add 1/4 cup of vegetable stock or water, adjust if necessary. Then, stir and allow to cook for about 3-5 minutes, or until everything is cooked through and reaches your desired tenderness.
- Remove the pot from the heat. Then, taste to see if you prefer more tamari soy sauce/fish sauce, or maple syrup/sugar, and add as needed.
- Garnish with the basil and chillies. Serve with brown rice or any rice of your choice.
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Notes
- Thai green curry paste, coconut milk, and fish sauce are sold at Asian markets and in some larger supermarkets.
- Kaffir lime leave is also usually available at Asian supermarkets (better to find the frozen one).
