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.
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.
Ingredients
- 30 g fresh Shiitake Mushrooms
- 15 g Red Capsicum cut into strips
- 30 g 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.
Video
Notes
Thai Green Curry Serving Suggestions
- Serve over jasmine rice.
- Garnish with cashews for additional texture and protein.
- Serve with a side of Keto Bread.
- This goes well with naan or roti bread.
- Serve as you would scrambled eggs and make a breakfast plate with hash browns.
Thai Green Curry Recipe Variations
- Add a small handful of diced zucchini or other summer squash.
- Add ¼ cup diced peeled sweet potato.
- If you don’t have Thai basil, you can use a subtle mint, or parsley.