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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.