Vegetable Thai Curry with Green Chili Paste from Bangkok's Vegetarian Queen May Kaidee
I don't think I've ever met a person who doesn't love Thai food. I'm not an expert, but I like to make it at home because when I make vegetable curry, I make VEGETABLE curry. In general, I really load all of my recipes with fresh organic vegetables and extra herbs and I stick to cleaner oils (no vegetable oils please!) It's the Healthibella way . .
When we were in Thailand during the winter earlier this year, my family and I took a cooking class at May Kaidee's vegetarian Thai restaurant in Bangkok that also offers private cooking lessons. For this curry, I used her green chili paste recipe (in the picture above, my son is making it on New Year's Day at our cooking class), because why change a great thing? If you're ever in Bangkok, look up May Kaidee. What a wonderful little Thai vegetarian/vegan restaurant near Khao San Road. My family and I eat a little fish and seafood, so we don't have to choose a veggie-only place, but the food is so fresh and good, and her banana flower salad was absolutely delicious!
So onto the recipes. If you're lucky enough to find Thai eggplants, I'm a bit envious. But, regular eggplant will do too if that's what you have (like me here in Mallorca). And if anyone on Mallorca knows where I can get Thai eggplants or any Thai veggies for that matter, please do let me know!
To your health and happiness! xx, Juli
May Kaidee's Thai Green Chili Paste
Blend the following with a mortar and pestle or blender:
- 2 tablespoons of green or red chili
- 1/2 tablespoon of soy bean paste or miso
- 1 tablespoon of each of the following:
- kaffir lime leaf
- cumin powder
Blend until all ingredients are completely crushed and a smooth paste has been created.
Healthibella Vegetable Thai Green Curry (serves 4)
- 2 tablespoons coconut oil
- 2 tablespoons green chili paste
- 3-4 kaffir lime leaves
- 4 slices of galangal, crushed
- 2 inch piece of lemongrass
- 500ml coconut milk
- 2 small aubergines, cut into 2cm pieces
- 1/2 zucchini, cut into 2cm pieces
- 1 red pepper, cut into 2cm pieces
- handful of snow peas, cut into 2cm pieces
- handful of baby corn, cut into 2cm pieces
- handful of broccoli florets, steamed until bright green in a separate pot and set aside
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon coconut sugar
- 1 to 1 1/2 cups of water (depends on how thick you like your curry and how much water comes out of your veggies)
- In a wok (or large pot), add the coconut oil.
- Add the fresh green chili paste, galangal, lemongrass, and 100ml of coconut milk and stir rapidly.
- Add the aubergines, stirring them rapidly. Allow them to cook for about 10 minutes until they're softened.
- Add the zucchini, red pepper, snow peas, and baby corn.
- Add half of the remaining coconut milk and the tamari.
- Add the coconut sugar and the remaining coconut milk and water.
- Allow to cook until the vegetables are ready, but not overly done.
- Add the broccoli just before serving. (Or omit broccoli. I add it because my children love it, but be careful as it doesn't taste good and can even smell if it cooks along with the other vegetables.)
- Garnish with Thai basil and serve. Enjoy!