Vegan Thai Green Curry
If you are a big fan of the Thai kitchen, you are going to love this Vegan Thai Green Curry. The green curry is the spiciest one under all the curries in Thailand, but also the most popular one. It is served with Thai eggplants and the typical Thai basil, which is sweeter than the regular basil.
When I was traveling around Thailand, which I have done already three times as it is such a lovely country and the food is just fantastic, I have visited a cooking class in Chiangmai. It was a very traditional cooking class with a local family. They showed us how to cook the typical Thai dishes and also gave us some helpful recommendations on how to cook it back at home. We even went to the market together to buy all ingredients we needed to cook. If you are ever in Chiangmai, I can highly recommend you the Thai kitchen cookery center for a one-day cooking class.
All that I have learned is combined in this Vegan Thai Green Curry, the perfect way to bring a bit of Thailand into your home. It's made with Thai eggplants, baby corns, and green beans. Cooked in coconut milk and green curry paste and served with Thai basil and basmati rice, it's an easy to make dinner or lunch.
Vegan Thai Green Curry
- 500ml thin coconut milk
- 0.5 - 1 tbsp green curry paste
- 200g Thai eggplants
- 150g green beans
- 100 g baby corns
- 2 kaffir lime leaves
- 1 tbsp soy sauce
- 0.5 tbsp sugar
- 1 tbsp lime juice
- 5 stalks Thai basil
- Preheat a big pan over medium heat and add 250ml of coconut milk and a half tablespoon of the green curry paste. Let it simmer for a few minutes and stir from time to time until it is well combined.
- Meanwhile, wash the vegetables and cut the green beans and baby corns into half and the Thai eggplants into quarters. Cut the kaffir lime leaves into thin strips.
- Taste your coconut milk and green curry paste mixture and add more green curry paste if needed. Everybody has his own spice level, and every green curry paste is a bit different, therefore be careful and try it first, you can always add more if you want to have it spicier.
- Add the vegetables, kaffir lime leaves, soy sauce, sugar and the rest of the coconut milk into the pan. Let it simmer for 10 minutes.
- Season with more soy sauce or sugar if needed. Add one tablespoon of lime juice and the leaves of the Thai basil.
- Serve with basmati or jasmin rice.
Aline’s Suggestion: Make sure to buy the thin coconut milk and not the coconut cream. The cream contains more fat and is creamier in its consistency. If you prefer to use coconut cream, always dilute it 1:1 with water. For this recipe, this would be 250ml coconut cream and 250ml water.