Dairy-Free Classic Thai Green Curry
Dive into the vibrant flavors of this Dairy-Free Classic Thai Green Curry, a perfect plant-based option for lovers of authentic Thai cuisine. This recipe blends aromatic green curry paste with creamy coconut milk, a touch of sweetness from sugar, and the umami depth of soy sauce. Packed with fresh vegetables like tender eggplant, crisp red bell pepper, and bamboo shoots, it's elevated by the citrusy zing of kaffir lime leaves and a handful of fragrant Thai basil. Ready in under an hour, this dairy-free dish is the ideal choice for a wholesome weeknight dinner, served piping hot with jasmine rice. Whether you're vegan, lactose-intolerant, or simply craving a bold Thai-inspired meal, this curry delivers a rich and satisfying taste experience.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 14 ounces coconut milk
- 1 cup vegetable broth
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 3 fresh kaffir lime leaves
- 1 medium eggplant
- 1 large red bell pepper
- 1 cup bamboo shoots
- 1 cup thai basil leaves
- 0.5 cup fresh cilantro
- 1 lime
- 1 tablespoon vegetable oil
Instructions
Cut the eggplant into bite-sized cubes and slice the red bell pepper into thin strips.
Heat 1 tablespoon of coconut oil in a large saucepan over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to mix well with the curry paste. Bring to a gentle simmer.
Add sugar, soy sauce, and kaffir lime leaves to the saucepan. Stir to combine.
In a separate skillet, heat the remaining 1 tablespoon of coconut oil over medium-high heat. Add the eggplant cubes and sauté for about 5 minutes until they begin to soften.
Add the sautéed eggplant and red bell pepper strips to the saucepan with the curry sauce.
Include bamboo shoots, and stir everything together. Let the curry simmer for about 10-12 minutes until the vegetables are tender.
Turn off the heat and stir in the Thai basil leaves until they wilt. Add fresh cilantro for garnish.
Squeeze the juice of one lime into the curry and give it a final stir.
Serve hot over steamed jasmine rice and enjoy your dairy-free classic Thai green curry.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 72.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3890 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
