Recipe: Delicious Vegetarian Thai green curry

Vegetarian Thai green curry. Find Deals on Thai Green Curry Paste Vegetarian in Groceries on Amazon. 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.

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? Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. You can cook Vegetarian Thai green curry using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegetarian Thai green curry

1. It's 1-2 tbsp of green curry paste.
2. It's 400 ml of tin coconut milk.
3. It's 3-4 of kaffir lime leaves (tear in half and take the middle wooden bit off).
4. Prepare 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. You need 1-2 of big red chilli (thinly slices).
10. It's 1 block of tofu (optional).
11. Prepare 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.

Instead, it uses meat substitutes: wheat gluten or tofu, take your pick. As it is for many people, Thai green curry was my introduction to Thai cuisine and it's still one of my firm favourites. This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason - you. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce.

Vegetarian Thai green curry instructions

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..

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 vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat. It's a hearty, comforting vegan meal that's full of vegetables like Creamer potatoes, zucchini, baby eggplant, red bell pepper and spinach. Serve this Thai green curry with rice and fried tofu (or added chickpeas!) for a satiating plant-based meal.