Thai Green Curry with Vegetables

        A mildly spiced coconut curry with vegetables that makes a perfect lunch or dinner meal any time of the week. In the ingredients I listed the vegetables I used in the pictured above. There could be many other combinations. I used the Filipino eggplant because that is the local variety available here. If you have any of the Thai eggplants that would be wonderful to use.

Thai Green Curry with Vegetables
Serves 2
vegan, vegetarian, dairy-gluten-soy free
printable recipe

Ingredients:
1- 15 oz. can coconut milk (if possible chill can for 1 hour)
1 1/2 - 2 T. green curry paste
 3 Filipino eggplants, cut in 2" pieces
1 cup green beans, cut in 2" pieces
1/2 cup carrots, cut in 1/2" pieces
1/2 cup bell pepper, cut in 1/2" pieces
2 kaffir lime leaves*
1/2 cup cooked garbanzo beans
1 T. palm sugar (or pure maple syrup)
5-10 Thai or lemon basil leaves
2 T. lime juice
1 T. Bragg's Liquid Amino's (or low sodium soy sauce)


*If you don't have fresh leaves, Asian markets with have dried leaves. I love the flavor these leaves add to the curry. I think it is one of those secret ingredients :-) Similar to a bay leaf, they flavor the curry sauce. You will want to remove them before eating.

Directions:

1. Try not to shake the coconut milk when opening. Carefully skim with a spoon the thick cream from the top of the coconut milk. When you start to reach the coconut water at the bottom stop. Reserve the coconut water. Chilling the coconut milk can in advance helps the cream separate from the water.

2. Place the coconut cream in a large sauce pan on medium heat about 3-5 minutes. You will see a sheen on the coconut cream as the oil separates. Add the green curry paste, stir to combine. When you smell the aroma from the curry paste, stir in the remaining coconut water.

3. Bring to a slow boil, add the vegetables, garbanzo beans and the kaffir lime leaves. Add water if needed to thin the sauce. Cover with a lid and let cook about 3-4 minutes or until the vegetables are tender.

*At this point you can adjust the sauce if desired. If you want it thinner, add some water. If you want more quantity but like the creaminess, add more coconut milk (you'll need a 2nd can).

4. Remove the lid, stir in the palm sugar, basil leaves, lime juice and Bragg's Liquid Amino's.

Remove from the heat. Serve with brown rice.

If you like your curry to be hotter, add slices of red or green chili.