Thai Basil Curry Vegetables



Curry paste

  • 1 cup firmly packed Thai basil leaves
  • 2 shallots, chopped
  • ½ cup firmly packed cilantro leaves
  • 2 tbsp fresh mint leaves
  • 1 tbsp Thai green chili paste
  • 1 tbsp grated fresh ginger
  • 1 tbsp agave nectar or honey
  • 2 cloves minced garlic


  • 1 tbsp vegetable oil
  • 1 lb eggplants, cut into 1 inch pieces (4 cups)
  • 1 lb zucchini, cut into 1 inch pieces (3 cups)
  • 2 red bell peppers, cut into 1 inch pieces (2 cups)
  • 1 can coconut milk
  • 1 cup vegetable broth
  • Salt and pepper to taste


Curry paste

Put all the ingredients in blender / food processor and pulse to smooth paste. Add up to 3 tbsp water if necessary


  1. Heat oil in a large pan
  2. Add eggplants, zucchini and bell pepper and sauté for 5 to 7 minutes or until the vegetable begin to soften. Keep adding broth and make sure that the vegetables don’t burn / stick to the bottom of the pan
  3. Add curry paste and cook for 3-4 minutes while regularly stirring
  4. Add coconut milk and remaining broth and bring to a simmer
  5. Cover, reduce heat to medium / low and simmer for 5-6 minutes till the vegetables are tender
  6. Season with salt and pepper and serve with rice

Serves: 6

Inspiration source:

Vegetarian Times, July/August 2008, page 47

Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: