How to Make an Authentic Vegan Thai Green Curry
Sweet Tasting but Also Pretty Hot!
Thai green curry actually is a very lovely shade of pale green. It’s a sweet tasting, creamy curry but it can also be pretty darn hot, so take care when adding the spice ingredients!
You can make your own vegan and vegetarian friendly Thai green curry paste and there are lots of very good recipes out there that can save you a little bit of money but I have found that it was very time consuming and quite frankly, the ready-made variety of paste is every bit as good as the homemade one, so why not cut corners a little and save yourself some time.
There are many vegan-friendly ones on the market too, experiment until you find the one that suits your taste best. Any leftover curry paste will keep quite well in the fridge for a couple of weeks if kept in an airtight jar.
You can also freeze it for several months. This recipe serves two but we are quite greedy when it comes to this great dish and so you might be able to stretch that, especially if you serve the curry with some naan bread or poppadoms, or you can just scale up the ingredients.
Basil and Coriander help to give this vegan Thai green curry it's amazing colour
- 1 tbsp sunflower oil
- 2 tbsp vegan thai green curry paste
- 1 tbsp soft dark brown sugar
- 1 tbsp lime zest
- 1 large aubergine, diced
- 6 -8 chestnut mushrooms, sliced
- 1 white onion, roughly chopped
- Handful frozen peas
- carton coconut milk or cream
- Handful basil leaves, torn
- small bunch coriander leaves, shredded
- splash light soy sauce
- 1 large lime, juice only
- In a heavy-based frying pan or deep wok fry the diced aubergine, chestnut mushrooms and chopped onion in the sunflower oil, you can add a little of the Thai green curry paste to the oil but I find this makes the curry even hotter but if that’s how you like your curries then go ahead and add a little at this stage of the recipe. Cook this mixture until the aubergine has softened a little, about ten minutes on a low heat
- Pour in the coconut milk/cream, add the peas, curry paste, lime juice, soft brown sugar, soy sauce and the lime zest and give it a good stir.
- Cook for a further twenty minutes then add the basil and coriander, keeping a few of the leaves back to garnish the finished dish. Simmer the curry for another ten-fifteen minutes
- Serve on a bed of plain boiled rice or noodles, whichever you prefer, and sprinkle the retained basil and coriander leaves over the top, you can also add a little extra fresh lime zest.
Varieties and Substitutions.
This Thai green curry can be made with a variety of vegetables, try substituting potatoes, squash or marrow for the aubergine. Add thinly sliced green peppers at the same time as you add basil and coriander.
I have found that if I batch cook this dish it freezes really well, it can be left out to defrost overnight or if I'm in a hurry it can be defrosted in the microwave without impairing the taste or texture of the curry.
I hope you enjoy making and eating this authentic Thai green curry, it really does taste wonderful.
Are you a vegan?
© 2010 Galaxy Harvey