Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vegetarian thai green curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Vegetarian Thai green curry is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegetarian Thai green curry is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have vegetarian thai green curry using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Thai green curry:
- Make ready 1-2 tbsp green curry paste
- Make ready 400 ml tin coconut milk
- Take 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)
- Make ready 1-2 tbsp palm sugar (brown sugar)
- Prepare 1-2 handful basil leaves
- Take 1 tin bamboo shoots
- Make ready 1 aubergine (chopped into bite size)
- Prepare 1-2 big red chilli (thinly slices)
- Make ready 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.
Steps 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 exceptional food vegetarian thai green curry recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
