Vegetable Green Curry

When there’s a hodge-podge of vegetables left in the house and a can of coconut milk, I usually make curry.  You really only need the coconut milk, bouillon, curry paste, lime, salt, & honey.  You can play with the vegetable and herb combination.  This is what my last pot of curry consisted of:


  • 2 small eggplants, sliced into bite sized pieces
  • 1 block of tofu, cubed
  • 1 onion, cut into bite sized pieces
  • 1 small carrot, sliced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 2 tbsps fresh, grated ginger
  • 1 14 oz can of coconut milk
  • 1 cup of water
  • 4 tablespoons of Chickenless bouillon
  • 1/4 tsp-1 tsp green curry paste
  • 1 tsp lime juice
  • 1 tbsp honey or agave
  • around 1 tsp salt (add to taste the salt and the honey need to balance out)
  • olive oil

Start a wok with the olive oil, curry paste, ginger and lime.  Once everything is heated, add the tofu.  Let the tofu brown a little and then add the water, coconut milk, & bouillon.  Add the remaining vegetables, basil and green onion.  Cook until eggplant is tender add the honey and salt to taste.  The honey and salt should be evenly balanced.  Serve hot with thai sticky rice.  Enjoy!


One response to “Vegetable Green Curry

  1. The curry looks so good. The pic is really beautiful w/ the little eggplant rounds.

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