The recipe is from East Meets Vegan by Sasha Gill with slight modifications.A scrumptious, rich, and creamy vegan Thai green curry made easy with fresh aromatics and colorful veggies. Make sure you cook extra because the dish is so addictive! {Vegan, Gluten-Free}
Ingredients
Green curry paste
2lemongrass stalks, white parts only, coarsely chopped
1teaspooncoconut sugar(or palm sugar, or brown sugar)
2Kaffir lime leaves(optional)
1block (1 lbs / 450 g) extra-firm tofu, cubed
1large eggplant, cubed
1cupgreen beans, halved
Serve
Steamed white rice
Lime wedgesfor garnish (optional)
Thai basil leavesfor garnish (optional)
Instructions
Add all the green curry paste ingredients into a food processor. Blend until it forms a smooth paste. You might need to add 2 to 3 tablespoons of water into the food processor.
Pour a splash of coconut milk into a 4-quart (3.78-litedutch oven and heat over medium heat until hot. Add the curry paste. Cook and stir until it releases its fragrance, 5 to 6 minutes. Add the remaining coconut milk, vegetable stock, coconut sugar, and tofu. Turn to medium-low or low heat. Simmer, covered, for 15 minutes.
Add the eggplant and green beans. Cook uncovered for another 15 minutes or so until the veggies turn tender.
Spoon the curry onto steamed rice and garnish with lime wedges and basil leaves, if using. Serve hot as a main dish.