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Vegan Thai Green Curry

Vegan Thai Green Curry

A vegan Thai green curry with Thai vegetables and coconut milk served with basmati rice and Thai basil.
Author : Aline Cueni
5 from 1 vote

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Prep Time :5 minutes
Cook Time :20 minutes
Total Time :25 minutes
Servings : 2
Calories : 608kcal

Ingredients
 

Instructions
 

  • Preheat a big pan over medium heat and add 250ml of coconut milk and a half tablespoon of the green curry paste. Let it simmer for a few minutes and stir from time to time until it is well combined.
  • Meanwhile, wash the vegetables and cut the green beans and baby corns into half and the Thai eggplants into quarters. Cut the kaffir lime leaves into thin strips.
  • Taste your coconut milk and green curry paste mixture and add more green curry paste if needed. Everybody has his own spice level, and every green curry paste is a bit different, therefore be careful and try it first, you can always add more if you want to have it spicier.
  • Add the vegetables, kaffir lime leaves, soy sauce, sugar and the rest of the coconut milk into the pan. Let it simmer for 10 minutes.
  • Season with more soy sauce or sugar if needed. Add one tablespoon of lime juice and the leaves of the Thai basil.
  • Serve with basmati or jasmin rice.

Notes

Make sure to buy the thin coconut milk and not the coconut cream. The cream contains more fat and is creamier in its consistency. If you prefer to use coconut cream, always dilute it 1:1 with water. For this recipe, this would be 250ml coconut cream and 250ml water.

Nutrition

Calories: 608kcal | Carbohydrates: 32g | Protein: 10g | Fat: 54g | Saturated Fat: 47g | Sodium: 542mg | Potassium: 1065mg | Fiber: 6g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 18.8mg | Calcium: 82mg | Iron: 9.7mg