Green Thai Curry La Alex

5 from 1 vote
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 39 kcal


Curry paste:

  • 2 Pc. Lemongrass sticks
  • 40 g Galangal
  • 3 Pc. Mild green chillies
  • 3 Pc. Coriander roots
  • 1 Pc. Kaffir lime
  • 2 pcs Shallot
  • 3 pcs Garlic cloves
  • 0,5 tsp Cumin
  • 10 pcs Black peppercorns
  • 0,5 tsp Seaweed powder


  • 4 tbsp Curry paste
  • 6 Pc. Thai eggplant
  • 40 Pc. Pea eggplant
  • 20 Pc. Kaffir lime leaves
  • 10 leaf Thai basil
  • 800 ml Coconut milk
  • 250 g Seitan
  • Soy sauce
  • 2 tbsp Palm sugar


Curry paste:

  • Briefly roast the cumin and pepper on medium heat until they are fragrant. Core the chillies. Wash and de-green the coriander roots. Peel the lemongrass. Cut off only a thumbnail-sized piece of the shell from the kaffir lime and use it. Finely chop all other ingredients.
  • Then, starting with the dry spices, grind everything into a coarse paste. You can of course also take a machine, then start with the moist ingredients and add some water.


  • Toast the curry paste briefly in a saucepan until it smells fragrant. Then add the coconut milk, add 400mL water and bring to the boil. Short taste. Usually now tastes like a shallow vegetable stock with coconut. Now add the palm sugar and first 4 tablespoons of soy sauce.
  • From here on, personal taste is required: keep adding palm sugar and soy sauce until the full-bodied, sweet and salty unique green curry taste is right. It can be really sweet and salty.
  • Add the quartered and cleaned eggplants, pea eggplants and seitan and simmer for a while until the medium-sized eggplants are soft. Then switch off the heat, let it cool down a little for 2 minutes, then stir in the kaffir lime leaves and Thai basil. Serve with jasmine rice in a separate bowl.


Serving: 100gCalories: 39kcalCarbohydrates: 7gProtein: 0.7gFat: 0.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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