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Thai Green Curry in white bowl
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5 from 12 votes

Vegetarian Thai Green Curry Recipe (Soy-Free)

This dish is easy to prepare, beautiful to behold, and yummy in the tummy :)
Course: main course
Cuisine: Thai
Keyword: corn-free, gluten-free, nut-fee, oil-free, plant based, soy-free, vegan, wheat-free, yeast-free
Servings: 6 servings
Calories: 266kcal
Author: Judy DeLorenzo

Equipment

  • covered medium-sized saucepan
  • baking sheet
  • large skillet, stainless steel or non-stick

Ingredients

  • 1-1/2 cups dry Jasmine rice, or Basmati rice
  • 1/2 pound eggplant, Asian or Italian globe eggplant, about 2 cups cubed
  • 3 cups unsweetened coconut milk in carton, such as So Delicious brand
  • 5.4 ounces unsweetened coconut cream, such as Native Forest brand
  • 1 cup low-sodium vegetable broth, such as Pacific Foods brand
  • 1 or 2 Tablespoons Maesri brand green curry paste
  • 1/4 teaspoon Himalayan sea salt
  • 1-1/2 red bell peppers, cut into 1/4-inch strips
  • 2 cups bite-sized broccoli florets
  • 1-1/4 cups peas
  • 1 Tablespoon freshly squeezed lime juice
  • 12 fresh basil leaves

Instructions

  • Preheat the oven to 400ºF
  • Rinse the rice well then place in a covered saucepan with the appropriate amount of water according to the package directions. Time it so the rice is ready when the rest of the meal is cooked.
  • Line a baking sheet with parchment paper. Cut the unpeeled eggplant into 1-inch-cubes and arrange single layer on the baking sheet. Roast in the oven for about 20 minutes, or until the eggplant is very soft and turns golden.
  • Put the coconut milk, coconut cream, vegetable broth, curry paste, and salt into a mixing bowl; whisk until blended. Taste and add more curry paste and/or salt if desired.
  • Pour this seasoned coconut broth into a large skillet over medium heat and bring to a low simmer. Add the roasted eggplant, red peppers, broccoli, and peas to the pan. Simmer for about 15 minutes or until the veggies are cooked but still a bit crisp. Do not boil, and don't overcook. Just before serving, stir in the lime juice.
  • To serve, place about 3/4 cup of rice in each bowl, top with vegetables, and generously spoon coconut broth over top.
  • Garnish each bowl with 2 basil leaves.

Notes

Feel free to add or substitute vegetables such as string beans, bamboo shoots, carrots, and zucchini.
The coconut broth should be soupy and plentiful in each bowl.

Nutrition

Calories: 266kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Sodium: 207mg | Potassium: 331mg | Fiber: 5g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 44mg | Calcium: 83mg | Iron: 1mg