Vegan Thai Green Curry

Just came back from Thailand and I learned how to make authentic green curry and I had to share with you guys! It’s so good! It comes together so quickly and you’ll love it! Check out the video of me learning how to make it. In my recipe, I omit the mushroom cube. (you can’t find it in the US and I don’t miss it)

Green Curry

serves 2

2 tbsp. coconut oil

1-3 tbsp. green curry paste

8 oz. firm tofu, drained and dried

1/2 cup coconut milk

1/2 cup water

1-2 red chilies, cut into long strips (or sub with jalapeno)

1 carrot, sliced

3 Thai eggplant, quartered

2 long beans, cut into bite size pieces (or sub with green beans)

1 tbsp. low sodium soy sauce (or tamari for gluten free)

1 tbsp. palm sugar (or raw sugar)

1/4 cup Thai basil leaves

Heat pot over medium heat and add oil. Sauté the green curry paste until aromatic. Add the tofu and stir. Add the coconut milk and water and bring to quick boil.

When the oil starts to rise to the top, add the chilies, carrot, Thai eggplant, and long beans. Lower the heat to a simmer and cook for 6-10 minutes.

Turn off heat, add the soy sauce, sugar, and basil leaves. Stir well and serve right away with rice.