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Vegan Thai Green Curry

The essence of Thai green curry is in the fresh and fragrant ingredients used. All plants, so making this receipe vegan is super easy.

Course Main Course
Cuisine Thai
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 1142 kcal

Ingredients

  • 2 tbsp coconut oil
  • 180 grams Winkyfarm Thai green curry paste
  • 1 litre chicken style stock * refer to notes
  • 540 ml 100% pure coconut cream
  • 3 kaffir lime leaves
  • 4 tbsp palm sugar
  • 2 tbsp lime juice
  • 250 grams tofu puffs/fried tofu
  • 100 grams baby eggplant cut in half
  • 150 grams sugar snaps
  • 1 red capsicum roughly chopped
  • 1 zucchini roughly chopped

Garnish

  • 10 grams Thai basil
  • 1 red chilli sliced

Instructions

  1. In a medium size saucepan, quickly blanch the sugar snaps, eggplant, red capsicum, zucchini and tofu till just cooked.

    Drain, rinse in cold water to retain the colour,  then set aside till ready to use

  2. In a large pot, heat coconut oil and quickly cook the homemade Thai green curry paste till fragrant and paste begins to thicken.

  3. Then carefully add stock (may splatter) and bring soup to the boil.

  4. Add coconut cream, lime, kaffir lime leaves & palm sugar and bring to the boil.

  5. Turn the heat down and let it simmer for 20 min or until ready to serve.

To assemble

  1. When you are ready to serve, quickly put all the blanch vegetable and tofu in the hot curry and serve immediately.

  2. Garnish with some sliced red chilli and fresh Thai basil

  3. Serve curry with rice or roti bread.

Recipe Notes

*Chicken Style Stock - To give it that extra flavour, I use chicken style stock to the dish, but don’t worry, were not using real chicken.

 

Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.

 

Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.

 

To get that lovely fragrant and sweet authentic flavour, be sure to use 100% coconut cream. Regular coconut cream usually contains water so is less than 50% coconut, which really dilutes the flavour. So be sure to get the 100% to get that authentic taste 👌🏻

 

Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you're more than welcome to change the topping more suited to your taste.

 

The choice and number of topping used will change the prep time.

 

Tip

I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.

 

*Nutrition information is approximate and is meant as a guide only*

 

Nutrition Facts
Vegan Thai Green Curry
Amount Per Serving
Calories 1142 Calories from Fat 648
% Daily Value*
Fat 72g111%
Saturated Fat 57g356%
Sodium 440mg19%
Potassium 1507mg43%
Carbohydrates 105g35%
Fiber 10g42%
Sugar 11g12%
Protein 28g56%
Vitamin A 17075IU342%
Vitamin C 125.5mg152%
Calcium 281mg28%
Iron 9.7mg54%
* Percent Daily Values are based on a 2000 calorie diet.