Thai green curry (Vegan)

By Shalini Kolluri 

The Thai green curry is the perfect go to comfort food on a hungry winter afternoon. It is not only rich and flavorful, it can be custom made to suit all your veggie cravings. I love using eggplant and sweet potato in my curry as it enriches the taste and consistency. Hope you enjoy eating this simple yet delectable recipe!



1 can low fat coconut milk

1/2 cup vegetable stock

4 teaspoons soy sauce

4 teaspoons sugar / agave

6 tablespoons Thai green curry paste( Thai Taste, Maesri, and Thai Kitchen)

1/2  cup diced white onion

1/2 cup plum tomatoes

1 eggplant chopped in pieces

1 cup diced (1/2 inch) red bell pepper

1/2 cup diced (1/2 inch) zucchini or other summer squas

1/4 cup diced (1/2 inch) peeled sweet potato

1 lime

8 large basil leaves (cut)

salt (drizzle)


Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and agave.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.

Add in the vegetables. Boil for 10 minutes on low. Making sure the veggies are tenderly cooked.

Stir in coconut milk – soy sauce mixture, bring the mixture to a boil, and reduce heat to low for 10 minutes.

Add salt and 1 tablespoon of fresh lime juice to taste; you may use the juice of an entire lime.

Stir and mix well.

Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a serving bowl and garnish with the basil or cilantro.

Serve with jasmine or brown rice.


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