Vegetarian Thai green curry

How to Making Recipes Vegetarian Thai green curry using 12 ingredients and 6 steps

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. 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 dish is gluten free as long as you use a gluten-free soy sauce, like tamari.

This vegan Thai green curry is rich, creamy and full of bold flavours with a kick of heat.

You can cook Vegetarian Thai green curry using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients cook Vegetarian Thai green curry

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

Vegetarian Thai green curry step by step

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..

Vegetarian Thai green curry - Instead, it uses meat substitutes: wheat gluten or tofu, take your pick. All it takes is one pot, it's loaded with rich flavours, and is bound to be a crowd pleaser! I have a huge declaration to make: This Vegan Thai Green Curry equally rivals my Chickpea Curry for the best recipe on my website. 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. I personally like the curry being green, hence I grind some fresh coriander leaves or even Italian parsley, to. Thank you and good luck