Recipe: Perfect Vegetarian Thai green curry

Delicious, fresh and tasty.

Vegetarian Thai green curry. Simple and flavorful Thai green curry recipe served with steamed, seasonal vegetables. 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.

Vegetarian Thai green curry Real Vegan Thai Green Curry With Gluten-Free Options. Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate. Add curry paste and reduce heat to medium-low. You can cook Vegetarian Thai green curry using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Thai green curry

  1. You need 1-2 tbsp of green curry paste.
  2. You need 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. You need 2-3 tbsp of Thai fish sauce or soy sauce (vegan).
  5. You need 1-2 tbsp of palm sugar (brown sugar).
  6. Prepare 1-2 handful of basil leaves.
  7. It's 1 tin of bamboo shoots.
  8. It's 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. You need 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.

Meanwhile, here is my take on Thai green curry. I've had trouble finding fish-less green curry paste so I've decided to make my own, especially that things like. The Vegetarian Thai Green Curry is close to authentic thai made from homemade green curry paste with the vibrant fresh hot chilli peppers and green. 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.

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..

Let me explain… When we first started HurryTheFoodUp waaaaay back in the day (last year) we made a simple mantra we wanted to. Some Thai green curry pastes contain shrimp paste, so look for vegetarian versions in the Asian foods section of the supermarket. The Thai Green Curry features chunky veggies in a lip-smacking green curry, constituted of aromatic herbs and spice powders, tangy lemon juice and rinds Serve this Vegetarian Thai Green Curry with steamed rice to make a perfect one dish meal. We also suggest you try our amazing Vegetarian Thai. This vegetarian Thai green curry made with new potatoes, snow peas, chickpeas and broccoli and a healthy splash of coconut milk is ready in no time and is absolutely delicious.