Thai Green Curry with Mindful Chik’n, Eggplant, and Mushrooms

This spicy, plant-based, protein-packed Thai Green Curry includes Mindful Chik’n, Eggplant, and Mushrooms. Chef Toni Sakaguchi from The Culinary Institute of America uses Sweet Earth Mindful Chik’n as a hearty meat replacement and soy sauce in place of fish sauce in this plant-based recipe. This green curry is a Thai classic prepared without any animal products, but with all the depth of flavor and protein. Find the video, recipe, and printable recipe PDF below! 

 
 

Yield: 8 portions


Ingredients

Curry Sauce

3 cups, Coconut milk, cream separated
5 Tbsp., divided, Green curry paste, vegan
1 Tbsp. , Garlic clove, minced
2 tsp., Ginger, minced
1 Tbsp., Lemongrass, minced
2 cups, Vegetable stock
as needed, Soy sauce or Maggi sauce
3 ea., Makrut lime leaves, stems removed, julienne

1 Tbsp., Canola oil
8 oz., Mindful Chik’n
4 oz., Thai eggplants, cut in 1/8 or 1” pieces4 oz., Mushrooms, quartered
½ cup, Basil leaves
½ cup, Cilantro leaves
as needed, Salt
as needed, Lime juice
as needed, Palm or coconut sugar
as needed, Cilantro leaves

as needed, Brown jasmine rice, steamed

Method

  1. In a large pot, heat about a ½ cup of the thick coconut cream from the top of a can of coconut milk over medium to high heat. Reduce until oil begins to separate or the cream looks thick and bubbly. Add the 4 tablespoons of curry paste, garlic, ginger and lemongrass. Fry in the cream for a few minutes until aromatic.

  2. Pour in the remaining coconut milk, vegetable stock, and lime leaves. Bring to a simmer. Season with soy sauce, salt and pepper.  

  3. Heat a sauté pan over medium heat. Add the oil and Mindful Chik’n. Sauté for 1 minute. Add the remaining curry paste and cook for 1 minute. Add Mindful Chik’n to curry sauce.

  4. Add the eggplants and mushrooms to the curry sauce. Bring to a simmer. Cook until the vegetables are tender, approximately 4 -5 minutes. Adjust seasoning with salt, lime and palm sugar as needed.  

  5. Stir in the basil and cilantro until it wilts. Remove from heat and serve hot with brown rice, and an additional garnish of cilantro.


This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Nestle Professional.