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This is my favorite curry of all time, evoking fond memories every time I taste it. From Thai ‘Gaeng Kiew Wan’ translates to ‘Curry Green Sweet’. This Vegan Thai Green Curry is my rendition of the world famous curry.

Thai Green Curry [Vegan]

Cooking Time

35

Ingredients

  • 1.6 teaspoons (20 ml) Coconut oil
  • 1.5 tablespoons (20 g) Green curry paste to taste
  • 2 cups (500 ml) Coconut milk
  • 1 each Red chili – sweet
  • 2 tablespoon Soy sauce
  • 2 tablespoon Palm sugar
  • 4 each Kaffir lime leaves
  • 1/2 cup (100 g) Eggplant diced
  • 1/2 cup (100 g) Chickpeas cooked
  • 1/3 bunch Holy basil
  • 1 teaspoon Pink salt, to taste

Preparation

  1. Assemble and measure all ingredients.
  2. Chop eggplant into medium-sized pieces.
  3. Break kaffir lime leaf in half and pick fresh basil leaves.
  4. Slice red chili into rounds.
  5. Warm oil in pan and gently sauté the green curry paste until fragrant.
  6. Add coconut milk, palm sugar and stir slowly to mix thoroughly until sugar is dissolved.
  7. Add eggplant, cooked chickpeas, chili, kaffir lime leaf and soy sauce to the curry.
  8. Warm through for 6-8 minutes until everything is cooked.
  9. Adjust flavor with pink salt, soy sauce, add the Thai holy basil and infuse for another 2 minutes.
  10. Serve in a warm bowl with steamed rice or noodles.
  11. Garnish with sliced red chili and Thai basil leaf.
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