Thai Green Curry made of fresh carrots, eggplants and seasonal veggies id healthy and delicious. With a quick homemade Green curry paste, coconut milk, and some seasonal veggies, this Thai Green Curry makes a perfect weeknight or weekend meals. It is simple yet full of flavors.
Being a vegetarian I find it hard to find a good Asian places that fits my picky needs. Yes, there are lots of vegan spots here in the bay area but not all of them are good or easily accesseble. Also, I am pretty picky with my non-Indian food and it’s not fun to ask all the list of questions after being seated in a restaurant. Is this vegetarian? Does the curry have shrimp sauce? Fish sauce?
Now I have found a perfect recipe that is super tasty and full of flavors and I might be happy just dining home for a while.
What vegetables can be added to this curry?
Any seasonal vegetable would work well with the curry. The most common veggies and protein are Snap Peas, mushroom, Tofu and carrots. In this recipe I have added
- Eggplant – Thai eggplant would be a perfect addition but I added the regular Indian eggplant. You can also use the Japanese eggplant or even the Chinese eggplant. The eggplant typically cooks very quickly and can get mushy so be careful to not over cook it.
- Green Pepper – I used the green pepper, but any color pepper can be added as it adds a nice sweet flavor and crunchy texture to the curry.
- Green Beans – Green beans give a wonderful crunch to the dish. I like to just shot saute it just like the green bell peppers to it retains the crunch.
- Potatoes – Potatoes are a good substitute for tofu ( i feel) as it adds to the flavors and makes the dish fuller. obviously you can add Tofu if you prefer that.
You can also add
- Broccoli – I have also had curries with Broccoli in it. I am not a big fan but if you like Broccoli this is a good veggie ti add.
- Zucchini – Zucchini is also a great addition of flavor. Even Zucchini cooks very quickly and can get mushy so give it a quick saute. Does not need to be cooked too much.
- Asparagus – also adds a nice crunch like Beans. It is a good substitute.
Before we jump to the recipe, a quick note, I have used lemongrass paste instead of fresh lemongrass I could not find in my local store and also I used canned coconut milk. The fresh counterparts of these two it will definitely make a lot of difference if you can afford to make/find it.
I also made my own green curry paste, adapted recipe by minimalistbaker and this is a keeper: Lemongrass paste, Cilantro, ginger, garlic, thai chillis, Mint and onion. I forgot to add turmeric but fresh turmeric will bring awesome flavors. Also, I read somewhere that adding the kifer lime leaves adds an earthy citrus fragrance to the sauce. I have not added in my recipe but something I would like to try someday.
Thai Green Curry- Vegan
Thai Green curry paste
- 1/2 tsp Lemongrass paste
- 1/2 cup cilantro
- 1-2 inch ginger
- 4-5 cloves garlic
- 4-5 thai chilis adjust to taste
- 1-2 tsp chopped mint
- 1/2 a small onion
- 1-2 tsp fresh turmeric
- 1 small lime or lemon for its juice
Thai Green Curry
- 1 medium size Capsicum
- 5 small Eggplant
- 1 large or 2 small Potatoes
- 1 cup cut Beans
- 1 large Carrot
- 1 cup think coconut milk
- 2 cups water adjust for consistency
- 2 tbs oil
- 1/2 tsp soy sauce
- salt to taste
To make the green curry paste:
- Add the green chilies, garlic, lemongrass, ginger, onions or shallot, coriander, mint cumin, turmeric, sea salt, lemon juice to a blender.
- If using fresh lemongrass, it can be difficult to grind at first, but keep at it till it breaks down and forms a smooth paste.
- Blend / mix it until it turns into a smooth paste. Add water as needed to help with grinding.
For Green Curry
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste and cook for 2 to 3 minutes until it is cooked down. Careful not to burn it.
- Add vegetable broth or water and coconut milk mix to the pot and dissolve paste.
- Add soy sauce and salt to this mix and let it simmer in low flame for 5 mins.
- Meanwhile saute the veggies and set it aside.
- Cook each vegetable separately as each needs different cook time.
- Make sure to retain the crunch on beans and capsicum. – takes about 2 mins on med-high flame.
- On the other hand carrots, potatoes and eggplant should be well cooked. – takes about 5 mins on med flame
- Add carrots, eggplants and potatoes to the curry and now let it cook in the gravy 5 minutes until soft.
- Add soy sauce or salt for more saltiness if needed.
- Add rest of the veggies and cook for another 2 minutes until it is a bit softened,
- Sauce should have reduced but should be still have thin consistency, not thick.
If you are missing these thai curries like just give this recipe a quick try and I bet you will love it. You can also pin it for later reference. Follow me on Facebook, Pinterest and Instagram for more such recipes and food photography. Don’t forget to comment and rate the recipe here.