Vegetarian Thai green curry. The creation of this Easy Vegetarian Green Thai Curry recipe, and it's accompanying post has been (from a writer's perspective) one of our very most interesting to date. When we first started HurryTheFoodUp waaaaay back in the day (last year) we made a simple mantra we wanted to follow. Our recipes had to be quick, tasty, healthy and meat-free.
Instead, it uses meat substitutes: wheat gluten or tofu, take your pick. 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. 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
- Prepare 1-2 tbsp of green curry paste.
- Prepare 400 ml of tin coconut milk.
- Prepare 3-4 of kaffir lime leaves (tear in half and take the middle wooden bit off).
- It’s 2-3 tbsp of Thai fish sauce or soy sauce (vegan).
- Prepare 1-2 tbsp of palm sugar (brown sugar).
- You need 1-2 handful of basil leaves.
- Prepare 1 tin of bamboo shoots.
- You need 1 of aubergine (chopped into bite size).
- Prepare 1-2 of big red chilli (thinly slices).
- You need 1 block of tofu (optional).
- It’s of Seasonal vegetables of your choice – it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size.
- You need of To serve – Thai jasmine rice or with rice noodles.
It's a deliciously mild curry paste, so I added a heat option in the recipe. I was feeling really inspired and wanted this to be a really filling curry, so went for all the delicious veggies in this one. This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. As it is for many people, Thai green curry was my introduction to Thai cuisine and it's still one of my firm favourites.
Vegetarian Thai green curry instructions
- 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..
This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – you. 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. It's full of flavor and simple enough for weeknight dinners. The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.