This is a vegetable Thai green curry recipe that is bursting with the traditional Thai flavours of coconut milk and green curry paste with Thai basil.
Enjoy Thai cuisine at home with this delicious vegetable Thai green curry!
Curry paste is used to achieve that fragrant flavour, and its unique taste helps to make the dish more powerful.
Of course, this Thai green curry is a must have on the dinner menu.
It’s low carb, vegetarian and SO easy to make!
Yield: Yield: 1 Serve
Vegetable Thai Green Curry Recipe
This keto friendly recipe takes only 15 minutes from start to finish! All it takes is one pot, it’s loaded with rich flavours, and is bound to be a crowd pleaser!
It’s perfect on its own or over rice or quinoa as a light comfort meal. I like adding a handful of greens and garnishing with cashews for additional texture and protein.
Prep Time7 minutes
Cook Time8 minutes
Total Time15 minutes
Ingredients
30g fresh Shiitake Mushrooms
15g Red Capsicum, cut into strips
30g Eggplant, sliced
1 Tbsp Olive Oil
½ Tbsp Green Curry Paste
¼ cup Coconut Milk
1½ tsp Vegan Fish Sauce
6-8 pieces fresh Thai Basil
Instructions
Heat olive oil in a pan. Add green curry paste and roast until aromatic.
Add coconut milk, water, and fish sauce. Bring to a boil.
Add eggplants, shiitake, capsicum, and basil leaves. Simmer for 5-7 minutes.
Notes
Thai Green Curry Serving Suggestions
Serve over jasmine rice.
Garnish with cashews for additional texture and protein.
