Recipe: Perfect Vegetarian Thai green curry

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.

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Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor bursting, gluten-free-vegan meal is super simple to make. 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. We can prepare Vegetarian Thai green curry using 12 active ingredients and also 6 steps. Below is just how we attain.

Ingredients of Vegetarian Thai green curry

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

I personally like the curry being green, hence I grind some fresh coriander leaves or even Italian parsley, to. 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. This recipe is courtesy the staff at the Sheraton Grande Sukhumvit hotel in Bangkok.

Step by step To Make Vegetarian Thai green curry

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..

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. 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.