Luscious and Plant-Powered: Vegan Green Thai Curry Recipe

Savor the essence of Thailand with our Vegan Green Thai Curry Recipe. Plant-based, aromatic, and utterly delicious. Cook it up today! 🌱🍛

Can vegans eat Thai curry?

Yes, vegans can certainly enjoy Thai curry. Thai cuisine offers a variety of delicious curry options that can be easily adapted to a vegan diet. Here are some key points to consider:

1. Coconut Milk: Most Thai curries are made with coconut milk as a base, which is vegan-friendly. Make sure to use unsweetened and unflavored coconut milk, as some brands may contain added sweeteners or dairy derivatives.
2. Curry Paste: Thai curry paste is traditionally made with herbs and spices and does not contain animal products. However, it’s essential to check the label or recipe to ensure there are no added fish sauce or shrimp paste, which are sometimes included in non-vegan versions. Many brands offer vegan-friendly curry pastes, or you can make your own.
3. Protein Sources: Thai curries can be loaded with vegetables and tofu or tempeh as vegan protein sources. You can also add other plant-based proteins like chickpeas, lentils, or seitan, depending on your preference.
4. Vegetables: Thai curries often include a variety of vegetables, such as bell peppers, bamboo shoots, eggplant, and zucchini. Feel free to customize your curry with your favorite vegetables.
5. Seasonings and Herbs: Thai curries are known for their rich flavor profiles, which include ingredients like lemongrass, galangal, cilantro, and Thai basil. These herbs and seasonings are all vegan-friendly and add depth to the dish.
6. Accompaniments: Thai curries are typically served with rice or rice noodles, both of which are vegan. You can also enjoy them with vegan-friendly condiments like soy sauce or chili paste.

What can you use in Thai green curry instead of coconut milk?

1. Coconut Cream: You can often find canned coconut cream that contains a higher concentration of coconut solids than coconut milk. This will provide a thicker, creamier texture to your green curry.
2. Cashew Cream: Blend soaked cashews with water to create a creamy, nutty alternative. Cashew cream can mimic the thickness and creaminess of coconut milk. Use a 1:1 ratio of cashew cream to coconut milk in your recipe.
3. Soy Milk or Almond Milk: Unsweetened and unflavored soy milk or almond milk can be used as a substitute for coconut milk. However, these options won’t replicate the exact flavor of coconut milk, so the resulting curry may have a different taste profile.
4. Silken Tofu: Blending silken tofu with water can create a creamy texture that can be used as a base for your green curry. This option is lower in fat than coconut milk but can still provide a creamy consistency.
5. Vegetable Broth: For a lighter version of green curry, you can use vegetable broth or stock instead of coconut milk. Keep in mind that this will give your curry a different flavor profile and won’t be as rich and creamy.
6. Nutritional Yeast: While not a direct substitute for coconut milk, nutritional yeast can add a cheesy and creamy flavor to your curry. You can sprinkle it into your curry sauce for a unique twist.

Best Vegan Green Thai Curry Recipe

Ingredients:

For the Aubergine:

• 2 large aubergines (eggplants), diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Curry Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste for spice)
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• Cooked basmati rice or naan bread, for serving

Instructions:

1. Prepare the Aubergines:
   • Place the diced aubergines in a colander, sprinkle with salt, and let them sit for 15-20 minutes. This helps remove excess moisture and bitterness from the aubergines.
   • After resting, pat the aubergine cubes dry with paper towels.
2. Sauté the Aubergines:
   • In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
   • Add the aubergine cubes and sauté until they turn golden brown and are tender, about 8-10 minutes. Remove them from the pan and set aside.
3. Prepare the Curry Sauce:
   • In the same pan, add 2 tablespoons of vegetable oil.
   • Sauté the chopped onion, garlic, and grated ginger until they become fragrant and translucent, about 3-4 minutes.
4. Spice it Up:
   • Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the onion mixture. Cook for an additional 2 minutes, stirring constantly, until the spices release their aromas.
5. Create the Curry Base:
   • Stir in the diced tomatoes (with their juice) and coconut milk. Bring the mixture to a gentle simmer.
6. Simmer and Blend:
   • Return the sautéed aubergines to the pan and let the curry simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
   • Season with salt and pepper to taste.
7. Serve and Enjoy:
   • Serve your delicious curried aubergine over a bed of cooked basmati rice or with warm naan bread.
   • Garnish with fresh cilantro leaves for a burst of color and flavor.

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Luscious and Plant-Powered: Vegan Green Thai Curry Recipe

Rating: 4.8/5

( 32 voted )

Serves: 4 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 270 calories 13 fat

Ingredients

• For the Aubergine:
• 2 large aubergines (eggplants), diced into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Curry Sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste for spice)
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish
• Cooked basmati rice or naan bread, for serving

Instructions

1. Prepare the Aubergines:
   • Place the diced aubergines in a colander, sprinkle with salt, and let them sit for 15-20 minutes. This helps remove excess moisture and bitterness from the aubergines.
   • After resting, pat the aubergine cubes dry with paper towels.
2. Sauté the Aubergines:
   • In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
   • Add the aubergine cubes and sauté until they turn golden brown and are tender, about 8-10 minutes. Remove them from the pan and set aside.
3. Prepare the Curry Sauce:
   • In the same pan, add 2 tablespoons of vegetable oil.
   • Sauté the chopped onion, garlic, and grated ginger until they become fragrant and translucent, about 3-4 minutes.
4. Spice it Up:
   • Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper to the onion mixture. Cook for an additional 2 minutes, stirring constantly, until the spices release their aromas.
5. Create the Curry Base:
   • Stir in the diced tomatoes (with their juice) and coconut milk. Bring the mixture to a gentle simmer.
6. Simmer and Blend:
   • Return the sautéed aubergines to the pan and let the curry simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
   • Season with salt and pepper to taste.
7. Serve and Enjoy:
   • Serve your delicious curried aubergine over a bed of cooked basmati rice or with warm naan bread.
   • Garnish with fresh cilantro leaves for a burst of color and flavor.