Summer Vegetable Thai Green Curry
This Vegan Thai Green Curry recipe features vegetables that are in season during the summer months such as eggplant, okra and bell peppers. Thai green coconut curry sauce is quick and easy to make, but still packs in tons of flavour!
Curry during the summer? Yes! It’s always curry season, especially when you can take advantage of all the delicious summer produce out on the markets. I have been loving simmering up a bunch of vegetables with some tofu in this delicious coconut thai green curry sauce.
What are the best vegetables in curry?
Generally, can use any vegetables you have on hand! I’ve honestly never had a vegetable that didn’t work in Thai Curries. My favourites during the summer include eggplant, okra and bell peppers because of all the different textures and flavour profiles they bring to this curry.
The Best Thai Curry Paste?
I’ve tried a handful of Thai Curry Pastes, and to date Maesri curry paste is by far my favourite. It’s the cheapest (I purchase mine at asian grocery stores) and is very close in flavour and aroma to the curries I eat at restaurants. I will say that they can be improved even more just by adding in some fresh kaffir lime leaves, lemon grass, peppers, ginger and/or galangal.
How to Make Summer Vegetable Thai Green Curry
It starts by adding in the curry paste and aromatics to a wok or large skillet and frying it off until fragrant. Starting with the proteins and vegetables that take a longer to cook, those go into the pan until half-way cooked or slightly charred. Then goes in the vegetable broth, soy sauce, coconut milk and coconut sugar- allowing it to simmer for a few minutes. With the remaining vegetables (vegetables that take less time to cook), they can be added into the pot and simmered until cooked OR you can fry them up in another pan and then add it into the curry towards the end. This is my preferred method as it gives it a more robust flavour, but when I’m in a rush or just being lazy I’ll just toss the vegetables in along with the liquids. After it has simmered for a few minutes, add in sugar, salt and lime juice to taste. Then the last thing to do is to serve it up with some rice, garnish with some cilantro and devour!
I know you guys will love this recipe! It’s:
rich & creamy
super duper flavourful
easy & simple to make
the perfect vegan weeknight meal
& so incredibly delicious!
Tips & Tricks to making perfect Summer Vegetable Thai Green Curry
Use vegetables that are in season! They’re in season for a reason- they taste better and the prices usually go down. You can really use any vegetables here like eggplant, zucchini, okra, bell peppers, carrots or even corn! Vegetables I would probably stay away from are things like beets & arugula (unless… thats your thing).
You can absolutely substitute the coconut milk if you enjoy a less coconut-y flavour or just want a lighter broth in general. I often combine half full fat coconut milk and half coconut milk from a carton. This will yield a very light but still creamy sauce. If you enjoy a bit of a thicker sauce you can also substitute some of the coconut milk with coconut yogurt or add a little bit of corn starch slurry. However, traditional Thai Green Curry is usually served with a very thin sauce (much like a broth).
Add in the lime juice right before serving! A common thing I see is people adding lime juice while the broth is still simmering. Heating citrus juices makes it become bitter tasting rather than adding in the zingy sourness that it should add.
If you recreate this Summer Vegetable Thai Green Curry please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
Summer Vegetable Thai Green Curry
This Vegan Thai Green Curry recipe features vegetables that are in season during the summer months such as eggplant, okra and bell peppers. The thai green coconut curry sauce is quick and easy to make, but still packs in tons of flavour!
Makes: 3-4 servings
- 3 garlic cloves, minced
- 1/2 tbsp ginger, minced
- 4-5 green curry paste
- 1 medium onion, quartered (140g)
- 1 medium Japanese eggplant (250g)
- 1 package of firm tofu (450-500g)
- 1 14 oz can coconut milk
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1-2 tbsp coconut sugar
- 1 pack of okra (250g)
- 1 red bell pepper (240g)
- To serve: rice, cilantro, green onions & lime wedges
- In a large non stick sauce pan, fry the garlic, ginger and curry paste until fragrant over medium high heat (2 minutes). Add in the onions, eggplant and tofu, and fry for another 3-5 minutes.
- Add in the vegetable broth, soy sauce and coconut milk. Lower the heat to a medium and allow it to simmer for 5 minutes.
- Add in the okra, tofu & bell pepper and cook for another 3-5 minutes. Taste the sauce and add extra soy sauce, salt, lime juice and/or sugar as needed. Do not continue to simmer and take off the heat, sauce should be thin with the vegetables slightly under cooked (it will continue to cook as long as it is heated).
- Serve over rice and garnish with green onions, cilantro and limes.