Vegan / Curry - Thai Food, Vegetarian Green Curry with Eggplant (แกงเขียวหวานมังสวิรัติ)

This's a vegan version of green curry.! I used fake meat that made from soy protein (TVP is not tofu). It's known as TVP = Textured vegetable protein. You can get TVP from any vegan food store or most of Asian grocery store at vegetarian food aisle. (Source healthy-thaifood.com)

TVP comes in many size and shape. Some look like chicken stripe, minced beef or even cooked prawn!

TVP is getting more well known these days as its taste and texture is very similar to meat but it's much healthier than meat because it doesn't contain cholesterol, fat, and it's very low in carb. It basically contains very high clean protein from veggie (Soy), high fiber and very low in calories. TVP makes you feel full very quickly as it'll expand in your stomach like sponge, so if you eat slowly you'll feel full without having to eat a lot at all. A lot of people use TVP in their diet meal too.

Today I'm gonna introduce you TVP meal with Thai most favorite curry - Thai Green Curry :D .

This is a very healthy Thai Food. You can even replace light coconut milk with even skim milk (lower calories choice) if you don't mind the thin texture. You can make the dish fulled flavor to compensate its thin texture by adding more seasoning (eg. soy sauce, fish sauce and more basil leafs to enhance the authentic green curry scent. )

For the non-vagan people, don't worry, you can replace TVP with any of your favorite meat such as chicken, beef or even meat balls and follow the same method that I'm telling you now..

Ingredients:

1. TVP: about 2 handfuls
2. 1 med. size of Eggplant (The one on the pic. is just a bit too big, I actually used just half)
3. Light coconut milk 3 cups ( 2 times more than the picture shown)
4. Corrot: 1 of big one
5. Thai Green curry paste 2 heaps tb spoon (Whatever brand you find from Supermarket will do)
6. a big bunch of basil, pick just the leafs, wash and drain well.
7. Sugar 3 tb spoons
8. Fish sauce 3 tb spoons
9. Soy sauce 2 tb spoons
10. Extra light olive oil 3 tb spoons


1.



These are the ingredients needed.

2.

Soak TVP with warm water until TVP is expanded and soft. (It'll take about 10min)
Once it's soft, drain the water out and squeeze water off from TVP to get rid of the soy scent. Then put some new water in to the bowl again.

3.



Cut both eggplant and carrot like the picture shown. while waiting for the TVP to be soft

4.



Put oil in the pot on low heat followed by Thai green chilli paste. Mix both together in the pot until the oil change its color to be light green.

5.





Then put all light coconut milks in. (you should see the light green oil floating on top of coconut milk.It's a must)then leave the mixture in the pot until it's boiling.

6.

Drain water out and squeeze TVP again. Then put all TVP in the pot. Stir well..
At this stage, you can seasoning by putting fish sauce, soy sauce and sugar. Taste to your liking. you can add some more sugar if you want more sweet and vice versa with the salty taste. (This dish is usually have sweeter taste then salty so if you find the the taste is more salty than sweet, you should put more sugar in the curry) you can use Splenda if you don't want to over intake sugar - it just taste exactly like sugar but 99% less calories!

7.


You can put eggplant, basils and carrot just right after TVP. Then simmer for about 10 on low heat until carrots and eggplants are soft.

8.

Finished look of the Thai favorite curry - Vegetarian green curry. How is it? Not too hard to create right? I can almost smell the curry from the picture.. oh Yummmmm

Thanks
Y-metal
(Source: healthy-thaifood.blogspot.com)