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Thai Green Curry- Vegan

Healthy, vegetarian/vegan Thai green curry, made of fresh carrots, eggplants and seasonal veggies. With a quick homemade Green curry paste, coconut milk, and some seasonal veggies this dish makes a perfect weeknight or weekend meals. It is simple yet full of flavors.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course, Main Dish
Cuisine: Asian, Thai
Servings: 4
Author: ramyaanagu

Ingredients

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

Instructions

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.