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Vegan Thai Green Curry
Jamie Raftery
A taste of Thailand: sweet, sour, salty and spicy aromatic curry with aubergine and chick pea.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Thai
Servings
2
portions
Calories
324
kcal
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)
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.
Video
Recipe Notes
Recipe Variations
Mixed mushrooms or tofu make a great addition
Try adding pumpkin, green beans, or baby corn
Nutrition Facts
Serving:
300
g
Calories:
324
kcal
Carbohydrates:
39
g
Protein:
7
g
Fat:
17
g
Sodium:
2198
mg
Potassium:
298
mg
Fiber:
7
g
Sugar:
21
g
Vitamin A:
1645
IU
Vitamin C:
3
mg
Calcium:
143
mg
Iron:
2
mg