Recipe: Appetizing Vegetarian Thai green curry

Vegetarian Thai green curry. Check Out Thai Green Curry On eBay. Fill Your Cart With Color Today! Heat the oil in a large flameproof casserole dish with a tight-fitting lid.

Our recipes had to be quick, tasty, healthy and meat-free. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It's full of flavor and simple enough for weeknight dinners. You can cook Vegetarian Thai green curry using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegetarian Thai green curry

1. Prepare 1-2 tbsp of green curry paste.
2. Prepare 400 ml of tin coconut milk.
3. You need 3-4 of kaffir lime leaves (tear in half and take the middle wooden bit off).
4. It's 2-3 tbsp of Thai fish sauce or soy sauce (vegan).
5. Prepare 1-2 tbsp of palm sugar (brown sugar).
6. It's 1-2 handful of basil leaves.
7. You need 1 tin of bamboo shoots.
8. Prepare 1 of aubergine (chopped into bite size).
9. Prepare 1-2 of big red chilli (thinly slices).
10. Prepare 1 block of tofu (optional).
11. It's of Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size.
12. You need of To serve - Thai jasmine rice or with rice noodles.

I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare. This Thai Green Curry could not have been easier to make. I started with some vegan thai green curry paste to keep it easy, natural and vegan. It's a deliciously mild curry paste, so I added a heat option in the recipe.

Vegetarian Thai green curry step by step

1. Heat a couple tbsps of coconut milk in a saucepan over a meduim-high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant..
2. Add another 2-3 tbsp of coconut milk, fish sauce (or soy sauce) and sugar and stir well then reduce the heat until the mixture is simmering. Add your vegetables start with hard vegetable first ie. carrots, cabbage, brussel sprouts, green bean and bamboo shoots..
3. Add some more coconut milk and continue to simmer for 8-10 minutes until you see gorgeous green oil separated from the coconut milk a little bit..
4. Add the rest of the coconut milk in. I normally add some water about half of tin coconut into the saucepan too. Taste your sauce, it should be salty, sweet, nutty and spicy..
5. Stir occasionally then add some basil leaves at the last minute and stir well..
6. To serve, spoon your jasmine rice into four serving bowls, then ladle over the vegetarian Thai green curry..

I was feeling really inspired and wanted this to be a really filling curry, so went for all the delicious veggies in this one. Thai green curry is traditionally seasoned with fish sauce, but since this recipe is vegetarian, it calls for soy sauce instead. This dish is gluten free as long as you use a gluten-free soy sauce, like tamari. Fish sauce is normally used to flavor green curry. If you eat fish, using fish sauce instead of soy sauce will give you a greener-looking curry paste.

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