48. Thai Green Curry

Name: 48. Thai Green Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 300g jasmine rice; 100g green curry paste; 15 leaves baby spinach, finely sliced; 500ml coconut milk; 300g pre-fried tofu, cut into bite sized pieces; 220g can sliced bamboo shoots, drained and thoroughly rinsed; 300g Thai eggplant, diced; 1 capsicum, sliced; 1 tbsp palm sugar; 2 tbsp vegan fish sauce; 1 bunch Thai basil leaves, picked but left whole

5 steps

Prep:20minCook:25min

I’ve tried making my own curry paste many times - it’s a decent amount of effort, and I have to be honest, I don’t know that the result was any better than buying it from a jar. This recipe uses jar curry paste and takes it up a notch. If you don’t have vegan fish sauce, try using a little miso paste instead rather than soy sauce, as this will add more umami and depth than soy sauce will.

Updated at: Thu, 17 Aug 2023 06:38:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories718.5 kcal (36%)

Total Fat35.9 g (51%)

Carbs85.3 g (33%)

Sugars12.8 g (14%)

Protein18.9 g (38%)

Sodium1734.3 mg (87%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gjasmine rice

100ggreen curry paste

15 leavesbaby spinach

finely sliced

500mlcoconut milk

300gtofu

pre-fried, cut into bite sized pieces

220gcan sliced bamboo shoots

drained and thoroughly rinsed

300gThai eggplant

2 Tbspvegan fish sauce

1 bunchThai basil leaves

picked but left whole

Instructions

Step 1

Put your rice on to cook, using whatever method you prefer.

Step 2

In a pestle and mortar, pound the sliced baby spinach leaves until they go to mush. This will colour the curry later.

Step 3

In a wok or large saucepan, pour half the coconut milk and reduce for about 5 minutes, so that the coconut oil separates a little. Avoid getting coconut milk with emulsifiers, as it simply won’t happen if it has them.

Step 4

Add the green curry paste, rest of the coconut milk, mushed up spinach, and about 300ml of water and stir to combine. You may find, if the green of the spinach has adhered to the side of your mortar, use the water to rinse it off and add pigment to you curry. Once combined, add the eggplant and simmer until tender, about 10 minutes. The capsicum, bamboo shoots and tofu will only need a minute or two to soften and warm up. Adjust the seasoning by adding palm sugar and vegan fish sauce, but taste as you go as every jar of curry paste is a little different, and needs different amounts of each. You want it to taste slightly sweet, but mostly savoury.

Step 5

Turn off the heat and stir in your Thai basil leaves. Serve on the cooked rice.