I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.
Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!
I adapted this recipe from my chicken curry and omitted the chicken, fish sauce and chicken stock. Replacing them with vegetable stock and salt makes this dish vegan.
Vegetarian / Vegan Thai Green Curry
- 1 tablespoon of peanut oil
- 1 can of green curry paste (I prefer Maesri brand)
- 1 can of heavy coconut cream (not milk)
- 1-2 Kaffir lime leaves
- Large handful of Thai Basil (remove from stems)
- 3 cups of vegetable broth
- 1-2 tablespoons of sugar or palm sugar
- 1-2 teaspoons of salt (to taste)
- 1 can of bamboo shoots (I prefer Chaokoh brand)
- 10-15 Thai eggplant (if you can’t find this use green Zucchini cut into quarters)
- 2 yellow squash (cut into quarters)
- 1 handful of fresh green beans (cut into one inch pieces) (optional)
- In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
- Sauté for 1-2 minutes
- Add coconut cream and stir until combined with curry paste
- Let boil on high for 5-8 minutes. The aroma should be strong and make you want to sneeze.
- Add vegetable stock
- Add Kaffir leaves and a handful of basil
- Add sugar
- Add salt
- Add bamboo shoots, eggplant and squash
- Bring to a boil then reduce heat to simmer for about 15 minutes
- Add green beans and let cook for 15 more minutes
- Serve over rice or rice noodles