Go Back
Thai Green Vegetable Curry with tofu, sweet potato, eggplant, mushrooms, and coconut milk served with rice.

🌿 Thai Green Vegetable Curry

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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

    Thai Green Vegetable Curry with tofu, sweet potato, eggplant, mushrooms, and coconut milk served with rice. Image Title: Thai Green Vegetable Curry | Feasty.net
    Creamy Thai Green Vegetable Curry — a vegan delight from Feasty.net.
    ⚖️ 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
    ---
    ⚠️ 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
    ---
    💚 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