Table of Contents
Thai green curry is a flavorful and aromatic dish that can easily be made vegetarian by using fresh vegetables like eggplant and peas. This recipe offers a delicious and healthy option for those looking to enjoy the vibrant flavors of Thai cuisine without meat.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai green curry paste
- 1 can (400ml) coconut milk
- 1 medium eggplant, diced
- 1 cup frozen peas
- 1 red bell pepper, sliced
- 2 kaffir lime leaves (optional)
- 2 teaspoons soy sauce or tamari
- Fresh basil and cilantro for garnish
- Cooked jasmine rice for serving
Preparation Steps
Start by heating the vegetable oil in a large skillet or wok over medium heat. Add the green curry paste and cook for about 1 minute until fragrant. Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Add the diced eggplant and sliced red bell pepper to the curry. If using kaffir lime leaves, add them now for extra flavor. Cover and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen peas and soy sauce. Continue cooking for another 3-5 minutes until the peas are heated through. Remove the lime leaves if used. Taste and adjust seasoning as needed.
Serving Suggestions
Serve the hot green curry over steamed jasmine rice. Garnish with fresh basil and cilantro for added aroma and flavor. This dish pairs well with a side of Thai-style cucumber salad or pickled vegetables.
Tips for Success
- Use fresh Thai green curry paste for authentic flavor.
- Feel free to add other vegetables like zucchini or mushrooms.
- Adjust the spiciness by varying the amount of curry paste.
- For a creamier curry, add a splash of extra coconut milk before serving.
This vegetarian Thai green curry is a quick, satisfying meal that brings the taste of Thailand to your kitchen. Enjoy the rich flavors and vibrant colors of this healthy dish!