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Thai Green Curry | Authentic + Vegan

Skillet filled with Thai green curry, tofu, green beans and eggplant

A delicious Thai green curry with all of the flavor, but no fish sauce! Our vegan version of an authentic curry recipe learned in the Phi Phi Islands.

Scale

Ingredients

Thai Green Curry

 

Thai Green Curry Paste

 

To serve

Instructions

  1. Cook jasmine rice according to package instructions.
  2. Make the Thai Green Curry Paste by placing all curry paste ingredients into a food processor and chopping until a very fine paste is formed.**
  3. Next make the Thai Green Curry. Heat coconut oil in a large pot over medium heat. Add 2 tablespoons of Thai Green Curry Paste (see note below about spice level), stirring constantly for 1 minute. Add eggplant and cook until golden brown on both sides, about 4 minutes.
  4. Pour in the coconut milk, clear vegetable broth and vegan ‘fish sauce’ or soy sauce, and add the whole kaffir lime leaves and and sugar, stir well. Increase heat and bring to the boil.
  5. Add tofu and bamboo shoots, stir and cook for 5 minutes. Then stir in green beans and bean shoots, cook for a further 2 minutes. Taste and adjust seasoning to suit your taste.
  6. Divide the cooked jasmine rice between two bowls and spoon over Thai Green Curry. Sprinkle with Thai basil. Enjoy!

Notes

Keywords: thai green curry, vegan curry, thai curry, The Plant Riot