Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian thai green curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Vegetarian Thai green curry is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Vegetarian Thai green curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have vegetarian thai green curry using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Thai green curry:
- Prepare 1-2 tbsp green curry paste
- Take 400 ml tin coconut milk
- Prepare 3-4 kaffir lime leaves (tear in half and take the middle wooden bit off)
- Take 2-3 tbsp Thai fish sauce or soy sauce (vegan)
- Make ready 1-2 tbsp palm sugar (brown sugar)
- Prepare 1-2 handful basil leaves
- Make ready 1 tin bamboo shoots
- Make ready 1 aubergine (chopped into bite size)
- Get 1-2 big red chilli (thinly slices)
- Make ready 1 block tofu (optional)
- Make ready Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size
- Take To serve - Thai jasmine rice or with rice noodles
Coconut milk keeps this curry vegan and dairy free but also helps the food processor to create your own homemade thai green sauce. If you try this Veggie Thai Green Curry let me know! 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.
Instructions to make Vegetarian Thai green curry:
- 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.
- 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.
- 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.
- 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.
- Stir occasionally then add some basil leaves at the last minute and stir well.
- To serve, spoon your jasmine rice into four serving bowls, then ladle over the vegetarian Thai green curry.
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. Another aside: did you know that some people are genetically predisposed to think that cilantro tastes like soap? This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners.
So that’s going to wrap it up with this exceptional food vegetarian thai green curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
