Prep Time: 20 minutes
Cook Time: 35 minutes
So I had this sudden urge to indulge in some fancy Thai cuisine last night. So I thought what better way than to make myself some yummy green vegan Thai curry. The rich and creamy coconut milk adds to the perfect consistency of the dish, so remember to buy some good quality coconut milk. You could alternatively make your own fresh coconut milk. To get started, let’s take a look at the ingredients you’ll need.
1 and a half cups of coconut milk
½ cup of vegetable stock
4 teaspoons of soy sauce
4 teaspoons of brown sugar
5 to 6 tablespoons of Thai green curry paste
½ cup of diced onion
1 diced red bell pepper
1 sliced zucchini
10 to 15 coriander shoots
1 cup of green beans, trimmed and cut into 1-inch pieces
3 diced Asian eggplants
Pinch of salt
A few basil leaves
Step 1: Pour about 5 to 6 tablespoons of coconut milk into a saucepan. Now take another large bowl and pour in the remaining coconut milk. To the large bowl, add the soy sauce, vegetable stock, and brown sugar. Stir the ingredients until the sugar dissolves.
Step 2: Place the saucepan with the coconut milk on a low flame and let it come to a boil. This could take about 3 minutes.
Step 3: Add the red pepper, onions, zucchini, eggplants, green beans and coriander shoots to the saucepan.
Step 4: After 2 minutes, add the coconut milk and vegetable stock mixture. Cover the pan with a lid for about 5 minutes, until the vegetables have cooked.
Step 5: Now you can add the soy sauce, fresh lime, and let the curry boil for a few minutes.
That’s it! Your vegan Thai curry rice is ready; you can garnish it with some coriander leaves or coconut shavings. Serve the Thai curry with some steamed basmati rice. Hope you enjoyed this one!