Vegan Thai Green Curry
Servings: 4 Servings
Calories: 384kcal
Vegan Thai Green Curry has tender-crisp vegetables in rich coconut milk with authentic green curry paste. The best ingredients make this restaurant-style entree fresh and aromatic.
Print Recipe
Ingredients
Prep vegetables
- 1 tsp. coconut oil
- ½ cup yellow onion sliced in petals
- 1 ½ cups Japanese eggplant sliced
- 1 cup zucchini sliced
- 1 cup white cabbage coarsely chopped
- 1 ½ cups baby corn
- 1 ½ cups broccoli florets, stems peeled
- ½ tsp. salt to taste
- 2 cups coconut milk fresh frozen, thawed
- 2 TB homemade green curry paste or prepared Thai green curry paste
Instructions
Slice vegetables
- Slice ½ cup yellow onion lengthwise in ¼-inch petals. Slice 1 ½ cups Japanese eggplant diagonally into ¼-inch thick pieces. Cut 1 cup zucchini in half lengthwise and then diagonally into ¼-inch pieces. Peel the stems of 1 ½ cups broccoli and cut florets. Cut 1 ½ cups baby corn in half and coarsely chop 1 cup white cabbage.
Make curry
- Heat 1 tsp. coconut oil over medium-high heat. Add sliced onion and eggplant. Sprinkle lightly with salt and cook while stirring until the onion softens.
- Add zucchini and cabbage. Cook until the zucchini just starts to soften.
- Add baby corn, broccoli, 2 cups coconut milk, and ½ tsp. salt . Bring to a slight boil and stir in 2 TB homemade green curry paste to taste. I use 2 ½ tablespoons of homemade green curry paste.
Serving
- Garnish with Thai basil.
Notes
Ingredients
Curry paste - I recommend freshly made from scratch or these vegan brands that are loaded with authentic seasonings while being absent of shrimp paste. All are made in Thailand and use the best natural ingredients:
Mekhala - Voted the best brand by Epicurious.
Mike's Organic Curry Love
Aroy-D
Coconut milk - Fresh frozen, rich, and pure coconut milk without additives. We like Hawaiian Sun.
Preparation
Slice eggplant and zucchini diagonally into ¼-inch thick pieces. They will cook quickly and look beautiful in vegetable curry.
Peel the stems of broccoli or broccolini and cut pretty florets.
Don't overcook the vegetables. Keep them tender-crisp, and they will soften in the hot coconut milk in the last few minutes of cooking.
Adjust the amount of salt and curry paste to taste.
Garnish vegan curry at the table with fresh Thai basil for the ultimate finish.
Nutrition
Calories: 384kcal | Carbohydrates: 36g | Protein: 8g | Fat: 27g | Sodium: 358mg | Potassium: 941mg | Fiber: 7g | Sugar: 11g | Vitamin A: 612IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 5mg | Magnesium: 110mg | Phosphorus: 253mg