13.5oz cancoconut milkuse full fat for creaminess, I prefer & recommend Chaokoh
1/4teaspoonsaltor to taste
1/4cupthai basil leaves
2-3kaffir lime leaves, slicedoptional
Heat 1 tablespoon oil in a pan on medium high heat. Once oil is hot, add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. This step is optional and you can directly add the veggies to the curry as well. I like tossing them in little oil before adding to curry for texture.
Meanwhile heat the remaining 1 tablespoon oil in a heavy bottom pan or skillet on medium heat. Add garlic and ginger and cook for 1 minute until it starts changing color.
Add the green curry pasta and sliced thai chilies, if using. Saute the curry paste for 1 to 2 minutes, stirring often.
Then add the coconut milk. Stir continuously with a whisk until it's all combined.
Let the coconut milk cook on medium heat for 3 to 4 minutes. It will come to a light simmer and become thick and creamy.
Stir in the veggies and mix. Cook for 2 to 3 minutes until slightly softened. They are already half cooked, you want them crunchy.
Add tamari, coconut sugar and salt and mix everything together.
Add in the thai basil leaves and mix. At this point, also add the kaffir lime leaves, if using. Remove pan from heat.
Adjust the consistency of the curry at this point. You can add water to thin it out, I did not add any water.
Serve this vegan Thai Green Curry with brown rice or jasmine rice. Enjoy!
1. Do use Maesri green curry paste and Chaokoh coconut milk. It makes all the difference! Or use your favorite homemade curry paste.2. Maesri green curry paste is hot, so use carefully. 2 tablespoons was okay for me, if you can't tolerate heat, use 1 tablespoon.3. You can thin out the curry if you like by adding some water. Don't add a lot of it though, the curry is supposed to be creamy.4. Once it cools down, the curry really thickens so you will have to add some water while re-heating.