Vegetarian Thai Green Curry (using Soy Milk)
By using commercial curry paste, making a pot of curry can be so simple. For this Thai Green Curry recipe, you may use other vegetables such as cauliflower, okra, carrot. I have reduced the amount of coconut milk used by diluting with water. Alternatively, you might use fresh soy milk to replace the coconut milk, if desired. For this quick curry, I had omitted the stir-fry of the curry paste and it is pretty easy to cook and taste good.
Preparation: 10 mins, Cooking time: 15 mins
Ingredients (serves 2-3)
° 250ml fresh coconut milk or soy milk
° 2 tablespoons “Earthen Pot” green curry paste, or to taste
° 125ml water
° 100g eggplants(aubergine), cut into bite-sized pieces
° 2 tomatoes, cut into wedges
° 100g bamboo shoot, sliced
° 2 small firm tofu(beancurd), cut into cubes and deep-fried
° 4 young corns, halved
° 2 kaffir lime leaves, shredded
° 1 fresh green chilli, seeded and cut into large pieces
° 1 fresh red chilli, seeded and cut into large pieces
1. Throw in the coconut milk, green curry paste, eggplants, tomatoes, bamboo shoot, tofu, corn, water in a pot and bring to a boil. Simmer for 10-15 minutes or until the vegetables are tender. Add in the lime leaves. Season to taste with salt, sugar or light soy sauce, if necessary.
2. Garnish with chilli and serve hot with rice.