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thai-vegan-green-curry-served-in-a-bowl
Jamie Raftery

Vegan Thai Green Curry

5 from 1 vote
A taste of Thailand: sweet, sour, salty and spicy aromatic curry with aubergine and chick pea.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Main Course
Cuisine: Thai
Calories: 324
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

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

Method
 

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

Nutrition

Serving: 300gCalories: 324kcalCarbohydrates: 39gProtein: 7gFat: 17gSodium: 2198mgPotassium: 298mgFiber: 7gSugar: 21gVitamin A: 1645IUVitamin C: 3mgCalcium: 143mgIron: 2mg

Video

Notes

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

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