This post is sponsored by The Little Potato Company.
The Thai term for green curry is translated to English literally as “sweet green curry”. The “sweet” part doesn’t refer to the flavour but the shade of green, it’s light and pale, getting its sweet green colour from green chilies. I used a store-bought green curry paste and as you can see, this vegan Thai green curry isn’t particularly green looking. But it’s green curry, I promise!
For this Thai green curry, I experimented with frying in coconut milk for the first time. To do this you heat high-fat coconut milk/coconut cream over high heat until it bubbles and the clear coconut oil separates from the white coconut milk. Then you whisk in the curry paste (store-bought or homemade) followed by the garlic, ginger, and onion. After a minute, add the remaining veggies, a lot more coconut milk, and vegetable stock for extra flavour.
As the curry simmers you can prepare a batch of rice and fry up some tofu (optional, but highly recommended!) for a complete comfort food meal.
After the vegetables have simmered in the green curry coconut broth, the curry becomes rich, creamy, and oh-so flavourful. The creamy coconut tames the heat of the curry paste and ginger, bringing it down to a light kick.
Of course, you can use any vegetables you like in this vegan Thai green curry. I went with The Little Potato Company’s Terrific Trio Little Potatoes, zucchini, baby eggplant, red pepper, and spinach. I also tried it with broccoli instead of eggplant, which I liked because the broccoli soaked up tons of flavour. You can you whatever vegetables you have on hand: carrots, peppers, potatoes, snap peas, cauliflower, and kale are just a few options that would work well here.
This is a great dish to reheat for leftovers or to take along to work. With added tofu (or chickpeas!) this vegan Thai green curry is an extra satisfying vegan meal that will leave you feeling satiated for hours.
Check out out other Little Potato-based curries:
- Creamy Red Coconut Curry Soup (my fave!)
- Spicy Tofu & Coconut Curry Soup/Stew
- Potato Veggie Lentil Curry
This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at www.littlepotatoes.com
- ⅓ cup (80ml) + 1 ⅔ cups (410ml) coconut cream/full-fat coconut milk
- 1 tbsp (15ml) green curry paste
- 2 cloves garlic, minced
- 1” knob of ginger, julienned
- ½ cup (250ml) (½ medium) sliced white or yellow onion
- 2 cups (500ml) vegetable broth
- 1 cup (250ml) quartered Terrific Trio Little Potatoes from The Little Potato Company
- ½ cup (125ml) sliced zucchini
- ½ cup (125ml) sliced baby eggplant
- ½ cup (125ml) sliced red bell pepper
- 1 tsp (5ml) sugar
- 1 tsp (5ml) lemon juice
- 1 cup (250ml) baby spinach
- ½ block (175g) extra-firm tofu, cut into strips and fried or
- 1 cup (250ml) cooked chickpeasor
- ½ cup dried red lentils, rinsed
- Cooked rice, to serve
- Over high-heat, heat ⅓ cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
- Whisk in 1 tbsp of green curry paste (adjust based on the strength of your chosen curry paste, 1 tbsp could be too spicy for some or not spicy enough for others!)
- Add onion, garlic, ginger. Stir and cook for 1 minute.
- Add 1 ⅔ cups coconut cream, 2 cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
- (OPTIONAL: Add 1 cup cooked chickpeas or ½ cup rinsed red lentils.)
- Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
- Add spinach and stir. (OPTIONAL: Add fried tofu and stir to coat and heat thoroughly.)
- Taste and adjust seasoning.
- Serve with rice.