Keto Recipe - All Vegetable Thai Green Curry
A recipe overflowing with traditional flavours such as coconut milk and green curry paste, as well as Thai basil. Curry paste is used to achieve that fragrant flavour, and its unique flavour adds to the dish’s intensity.
Serving : 1
Ingredients:
- 30g fresh Shiitake Mushrooms
- 15g Red Bell Pepper, cut into strips
- 30g Eggplant, sliced
- 1 Tbsp Olive Oil
- 1/2 Tbsp Green Curry Paste
- 1/4 cup Coconut Milk
- 1.5 tsp Vegan Fish Sauce
- 6-8 pieces fresh Thai Basil
Preparation Method:
- Add the green curry paste and toast till it becomes fragrant
- Stir in the coconut milk, water and fish sauce.
- Bring the water to boil.
- Stir in the eggplants, shiitake mushrooms, bell peppers and basil leaves
- Cook for 5-7 minutes
Nutritional Information:
- Energy - 293 kcal
- Protein - 3.4g (5%)
- Fat - 28g (84%)
- Carbohydrates - 9g (12%)
- Fiber - 5g
How to make Vegan Thai Green Curry Paste at home
Preparation Time : 15 Minutes
Serving : 4 to 6 Serving
Ingredients:
- Whole coriander seeds- 1 Tbsp
- Whole cumin seeds- 1 tsp
- Whole white peppercorns-1 tsp
- Fresh cilantro- ¼ cup
- Green chili peppers seed removed- 4
- Garlic- 5 Cloves
- Lemongrass- 3 Stalks
- Medium Shallots roughly chopped-2
- 1 Lime- Zested and juiced
- Sodium reduced soy sauce- 2 Tbsp
- Ground Turmeric- 2 tsp
- Salt- ½ tsp
Preparation Method:
- Toast the coriander seeds, cumin seeds, and white peppercorn in a small pan over medium-high heat for 4 - 5 minutes, stirring constantly. Toast until the colour is darkened and the aroma is strong. Crush the spices in a grinder or mortar and pestle until they are powdered.
- Add all of the ingredients to a food processor and blend until you get a smooth paste.