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    Home » Recipes

    Vegan Thai Green Curry - Authentic

    27th April 2020 by Jamie Raftery 3 Comments

    JUMP TO RECIPE

    This is my favorite curry of all time, evoking fond memories every time I taste it. From Thai 'Gaeng Kiew Wan' translates to 'Curry Green Sweet'. This Vegan Thai Green Curry is my rendition of the world famous curry.

    Thai Vegan Green Curry & Jasmine Rice

    The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, "sweet green".

    Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curry.

    No two Thai green curries will ever taste the same! Every chef and home cook has their variation. This recipe is completely flexible to adapt to whichever local and seasonal vegetable are available in your area.

    Green Curry Paste

    The secret to a good curry is of course the curry paste! You can either purchase a good quality green curry paste or make your own at home, its fun and only takes 10 minutes!

    Green curry paste is traditionally made by pounding in a mortar; green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander roots, cumin seeds, white peppercorns and salt.

    green-curry-paste-in-a-mortar-and-pestle

    Ingredients fo Thai Green Curry

    • Eggplant
    • Chickpeas
    • Coconut oil
    • Coconut milk
    • Green curry paste
    • Chili
    • Thai basil
    • Lime leaf
    • Palm sugar
    • Soy sauce
    • Pink salt
    Thai Vegan Green Curry Ingredients

    Vegan Thai green curry is quick and easy to make, it tastes...

    • Creamy & Coco-nutty
    • Sweet & Sour
    • Salty & Spicy
    • Aromatic
    • Zesty
    • Super flavorful
    • Versatile
    • Healthy & Nourishing
    • Cost effective
    • Totally delicious

    Interesting fact:

    Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926

    See how to make my vegan Thai green curry

    Lets get cooking!

    If you make this recipe, please let me know in the comments box below or tag #holisticchefacademy. Share with your friends and family who may like this recipe.

    From my kitchen to yours; Happy cooking!

    Vegan Thai Green Curry

    Jamie Raftery
    A taste of Thailand: sweet, sour, salty and spicy aromatic curry with aubergine and chick pea.
    5 from 1 vote
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Difficulties Beginner
    Course Main Course
    Cuisine Thai
    Servings 2 portions
    Calories 324 kcal
    Allergens Nut free, Sesame free, Vegan

    Equipment

    • Weighing scales
    • Chopping board
    • Chefs knife
    • Saucepan - medium size
    • Wooden spoon
    • Serving bowl
    • Spoon

    Ingredients
     
     

    • 20 ml Coconut oil
    • 20 g Green curry paste to taste
    • 500 ml Coconut milk
    • 1 each Red chili - sweet
    • 2 tablespoon Soy sauce
    • 2 tablespoon Palm sugar
    • 4 each Kaffir lime leaves
    • 100 g Eggplant diced
    • 100 g Chickpeas cooked
    • ⅓ bunch Holy basil
    • 1 teaspoon Pink salt to taste
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    Method
     

    • Assemble and measure all ingredients.
    • Chop eggplant into medium sized pieces.
    • Break kaffir lime leaf in half and pick fresh basil leaves.
    • Slice red chili into rounds.
    • Warm oil in pan and gently sauté the green curry paste until fragrant.
    • Add coconut milk, palm sugar and stir slowly to mix thoroughly until sugar is dissolved.
    • Add eggplant, cooked chickpeas, chili, kaffir lime leaf and soy sauce to the curry.
    • Warm through for 6-8 minutes until everything is cooked.
    • Adjust flavour with pink salt, soy sauce, add the Thai holy basil and infuse for another 2 minutes.
    • Serve in a warm bowl with steamed rice or noodles.
    • Garnish with sliced red chili and Thai basil leaf.

    Recipe Notes

    Recipe Variations 
    • Mixed mushrooms or tofu make a great addition
    • Try adding pumpkin, green beans or baby corn  

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Vegan Thai Green Curry
    Serving Size
     
    300 g
    Amount per Serving
    Calories
    324
    % Daily Value*
    Protein
     
    7
    g
    14
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    7
    g
    29
    %
    Fat
     
    17
    g
    26
    %
    Sugar
     
    21
    g
    23
    %
    Sodium
     
    2198
    mg
    96
    %
    Potassium
     
    298
    mg
    9
    %
    Vitamin A
     
    1645
    IU
    33
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    143
    mg
    14
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Gluten-free, Healthy, High protein, Plant-based, Vegan
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!
    Thai Green Curry, Eggplant & Chickpea

    DISCOVER MORE OF MY THAI VEGAN RECIPES

    • Thai Green Curry
    • Pomelo Salad
    • Tom Yum Mushroom Soup
    • Thai Red Curry
    • Kanom Jeen Noodles
    • Papaya Salad

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    Reader Interactions

    Comments

    1. Thara

      September 05, 2020 at 11:49 am

      5 stars
      This recipe is so easy to make and delicious!!
      Thank you so much for sharing!

      Reply
    2. BREDA

      September 06, 2020 at 1:39 am

      Thank you looks delicious. Going to make this💚👍

      Reply
      • Jamie Raftery

        September 06, 2020 at 1:23 pm

        Thank you Breda, let me know how you get on with the recipe and tag us on Instagram x

        Reply

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    Recipe Rating




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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

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