🌿 Thai Green Vegetable Curry

Tofu, Sweet Potato, Eggplant, Mushroom, Cherry Tomato & Coconut Milk

A fragrant and creamy Thai Green Vegetable Curry features tofu, roasted sweet potatoes, grilled eggplant, mushrooms, and cherry tomatoes. These are simmered in a luscious coconut milk sauce. The sauce is infused with kaffir lime leaves, lemongrass, and Thai green curry paste. This plant-based dish is comforting and nutrient-rich. It is perfect for any season. It is served with aromatic basmati rice. It is topped with crispy fried leeks and chili oil.

🌿 Thai Green Vegetable Curry

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 People

Course: Main Course

Ingredients Method Notes

Ingredients

  

🍛 Ingredients (Serves 10)

Curry Sauce

• 5 kg Thai Green Curry Sauce ready-made
• 5 g Lemongrass herb
• 3 pcs Kaffir Lime Leaves
• 250 ml Coconut Milk
• 500 ml Vegetable Stock BR

Alternative (if sauce unavailable):

• 50 ml Sunflower Oil
• 70 g Green Curry Paste
• 30 g Green Chili seeded, minced
• 100 g Palm Sugar
• 5 g Kaffir Lime Leaves
• 2.5 L Coconut Milk
• 150 g Fresh Cilantro stems chopped
• 150 g Green Onion Scallions
• Salt to taste
• —

Vegetables

• 20 ml Vegetable Oil
• 700 g Sweet Potato 2 cm diced
• 600 g Eggplant peeled, 3 cm diced, keep peel for garnish
• 200 g Tofu 2 cm diced
• 250 g Button Mushrooms quartered
• 300 g Cherry Tomatoes halved
• 5 g Basil Leaves
• 5 g Fresh Lime Juice
• Salt to taste
• —

Garnish

• 100 g Leeks thinly julienned, fried
• 100 g Eggplant Skin thinly sliced, fried
• 10 g Cilantro Leaves whole
• 10 ml Chili Oil
• 200 g Basmati Rice cooked

Method

 

👨‍🍳 Method

Step 1: Prepare the Curry Sauce

1. Heat olive oil in a large pot.
2. Add Thai green curry sauce, stir well.
3. Wrap lemongrass and kaffir lime leaves in cheesecloth; infuse in the pot for 5 minutes.
4. Add coconut milk and vegetable stock, cook until smooth and aromatic.

Step 2: Prepare the Vegetables

1. Roast sweet potatoes with a drizzle of oil at 160°C (320°F) for 15 minutes.
2. Sprinkle eggplant with salt, rest for 1 hour, then fry until golden (140°C/284°F).
3. Deep fry tofu at 180°C (356°F), drain excess oil.
4. Keep all vegetables aside for later use.

Step 3: Finish À la Minute

1. Heat the curry sauce.
2. Add roasted sweet potato, fried tofu, eggplant, and mushrooms.
3. Add cherry tomatoes and basil just before serving.
4. Season with lime juice and salt.

Step 4: Garnish & Serve

1. Serve curry in a deep bowl with basmati rice.
2. Garnish with fried leeks, crispy eggplant skin, cilantro, and a drizzle of chili oil.

Notes

⚖️ Nutritional Information (Per Serving)

Nutrient Amount

Calories ~420 kcal
Protein 12 g
Fat 26 g
Carbohydrates 35 g
Fiber 6 g
Sugar 7 g
Sodium 380 mg

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⚠️ Allergens

Contains Details

Soy From tofu and green curry paste
Possible Nuts Depending on curry paste brand
Vegan Friendly ✅ 100% Plant-Based
Gluten-Free ✅ If using gluten-free curry paste

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💚 Health Benefits

Tofu & Mushrooms: High in plant protein and minerals

Sweet Potato: Rich in fiber and vitamin A

Coconut Milk: Provides healthy fats for energy

Basil & Kaffir Lime Leaves: Antioxidant and anti-inflammatory properties