Vegetable Green Curry with Brown Jasmine Rice

Cleaning out the fridge and garden again for dinner. With the cooler weather setting in now that it’s officially fall I had a craving for curry. I took a couple of Japanese eggplant from my patio garden, a couple of zucchini, mushrooms and kale from my refrigerator to make dinner. This recipe can use whatever you have on hand and if you want more or less of a vegetable please feel free to substitute. If you still have fresh basil in your garden, some basil leaves torn and added right at the end would be a great addition!


  • 2 medium Japanese eggplant (peel if the skin is tough), diced
  • 2 small to med zucchini, diced
  • 1 shallot, sliced
  • Half a bunch of kale, leaves torn in bite sized pieces only stems removed
  • 6-7 mushrooms cut into fourths
  • 2 tsp of oil
  • 1-1.5 Tbsp green curry paste
  • 1 can coconut milk
  • 2 Tbsp fish sauce**
  • 2 Tbsp coconut sugar or brown sugar


  1. Heat your 2 tsp of oil in a pan under medium high heat
  2. Saute eggplant, zucchini, shallot and mushrooms for 6-7 minutes until they start to soften
  3. Add green curry paste and cook for 1 minute
  4. Add can of coconut milk, fish sauce, and sugar and bring to simmer and reduce heat and cook for 10 minutes covered. Add kale 5 minutes into the cooking
  5. Taste to see if you need more fish sauce, curry paste or sugar
  6. Spoon over cooked rice and enjoy!

**Vegetarian substitutes for fish sauce – Golden Mountain Sauce or soy sauce which are not gluten free. Tamari and Bragg’s Amino’s are gluten free.


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One thought on “Vegetable Green Curry with Brown Jasmine Rice

  1. Curry Concoction | Tacos and Tunes September 27, 2013 at 5:25 pm Reply

    […] Vegetable Green Curry with Brown Jasmine Rice ( […]

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