Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian thai green curry. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Thai green curry is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Vegetarian Thai green curry is something which I’ve loved my whole life.
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To get started with this recipe, we have to first prepare a few components. You can cook vegetarian thai green curry using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Thai green curry:
- Prepare 1-2 tbsp green curry paste
- Prepare 400 ml tin coconut milk
- Make ready 3-4 kaffir lime leaves (tear in half and take the middle wooden bit off)
- Make ready 2-3 tbsp Thai fish sauce or soy sauce (vegan)
- Get 1-2 tbsp palm sugar (brown sugar)
- Prepare 1-2 handful basil leaves
- Get 1 tin bamboo shoots
- Take 1 aubergine (chopped into bite size)
- Take 1-2 big red chilli (thinly slices)
- Take 1 block tofu (optional)
- Make ready Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size
- Make ready To serve - Thai jasmine rice or with rice noodles
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. Enjoy an authentic and delicious Thai green curry recipe for the vegetarian palate.
Instructions to make Vegetarian Thai green curry:
- 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.
It includes all of the authentic trimmings—lemongrass, coriander seeds, green chilies, galangal, makrut lime leaves, coconut milk—without the meat. 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. It's a deliciously mild curry paste, so I added a heat option in the recipe.
So that is going to wrap it up with this special food vegetarian thai green curry recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
