Thai Green Curry meets Moussaka. For the longest time, I’ve been meaning to turn this dish idea into reality. I thought the oven-baked zucchini and eggplant in moussaka would be a great combination with the Thai green curry’s lovely coconut base, instead of the traditional béchamel. I made the dish completely vegan, by subbing the traditional minced meat in moussaka with a luscious layer of cashew cream, blitzed with some green curry paste, coconut cream, fresh Thai sweet basil leaves, sugar, salt, and soy sauce.
Spreading this layer over a baking dish helps the vegetables stay put once you’ve placed them as well. I simply used a sharp knife and cut thin slices of zucchini and eggplant, and arranged them on top of the green curry cashew cream.
In the meantime, I heat up the rest of the coconut cream, and added about 1 1/2 tablespoons of green curry paste. I let it simmer together with two kaffir lime leaves, de-stemmed and torn into smaller pieces. I added sugar, salt, and soy sauce, but quite carefully, as I wanted the soup to thicken up more than usual.
After I finished arranging the vegetables on the baking dish, I poured over some the thickened green curry after a final taste test. You want the soup to taste more than your regular soup – think “sauce”!
I tucked in two more kaffir lime leaves into the dish, making sure they were somewhat covered (or they might burn), and put it in a pre-heated oven at 175° Celsius (or about 350° Fahrenheit), for 30-35 minutes. Then I proceeded to add some pea aubergine, and let it cook for another 10 minutes.
I garnished with some red chili, and a bunch of fresh Thai sweet basil leaves. Then I spooned up a bowl of jasmine rice, before digging in!
One day I may write a proper recipe for this. Today, I’m just really happy I finally got to execute this idea that I’ve had for such a long time, and with a result I am pleased with. This made me really happy, guys. I hope you enjoyed it too!
Until next time 😀