This is my favourite curries 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.
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.
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 chillies, shallots, garlic, galangal, lemongrass, kaffir lime peel, coriander roots, cumin seeds, white peppercorns and salt.
- Coconut oil
- Coconut milk
- Green curry paste
- Thai basil
- Lime leaf
- Palm sugar
- Soy sauce
- Pink salt
Vegan Thai green curry is quick and easy to make, it tastes...
- Creamy & Coco-nutty
- Sweet & Sour
- Salty & Spicy
- Super flavorful
- Healthy & Nourishing
- Cost effective
- Totally delicious
See how to make 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 and good health wishes
Vegan Thai Green Curry
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan - medium size
- Wooden spoon
- Serving bowl
- 20 ml Coconut oil
- 20 g Green curry paste to taste
- 500 ml Coconut milk
- 1 each Sweet red chili
- 2 tbsp Soy sauce
- 2 tbsp Palm sugar
- 4 each Kaffir lime leaves
- 100 g Eggplant diced
- 100 g Chickpeas cooked
- ⅓ bunch Holy basil
- 1 tsp Pink salt to taste
- 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.
- Mixed mushrooms or tofu make a great addition
- Try adding pumpkin, green beans or baby corn