Vegan Thai Green Curry.
Thai food speaks to my soul. This is one of my favourite cuisines and I indulge in it quite often. The complex flavours of this curry makes every bit of the effort worthwhile, even though this comes together in just less than thirty minutes. A few attempts and recipe discussions with my chef friends, this one has turned to be my favourite and something that my taste buds relate with. The delicious crunchy vegetables in spicy coconut milk curry is a treat to the taste buds. You can use any protein of choice along with the vegetables if desired.
How to make it?
To make the curry, getting the right flavour of Thai green curry paste is important.
Grind together into a smooth paste –
2 tbsps basil, 7-8 kaffir lime leaves, 1/4 cup coriander leaves, 3-4 green chillies (seeds removed), 4-5 garlic cloves, 2 tbsps chopped lemongrass stalks (white tender part only), 6-7 shallots, 1/2 inch galangal or ginger, 1 tsp brown sugar, 1/2 tsp roasted cumin powder, 1/2 tsp roasted coriander seeds powder, 1.5 tsps soy sauce, salt to taste, 1/2 tsp turmeric powder and 1 tsp lemon juice. Add little water to grind.
Taste and adjust salt, sugar or tang.
This could be stored in the refrigerator for upto 2 weeks and in the freezer for upto 6 months.
For the curry –
Wash, pat dry and chop 2 cups vegetables of choice – I used baby corn, carrot, mushrooms, broccoli, spring onion bulbs.
In a wide pan, add 2 tbsp coconut/sesame oil. Add 1 tbsp minced garlic and sauté for a minute. Add the chopped onion bulbs, baby corns and carrots. Sauté all for 2-3 minutes. Add in mushrooms and broccoli. Sauté on high medium high heat until the moisture released by mushrooms gets evaporated and the vegetables are cooked yet remains crunchy. Add in 8-9 baby spinach leaves and cook it for a min or until the spinach looks wilted.
Mix in 1/4 cup Thai green curry paste and cook it on medium flame for 2 mins. Add in salt to taste, 1 tsp coconut/brown sugar. Pour in 2 cups of coconut milk and 1/4 cup water. I also add a torn kaffir lime leaf at this stage. Mix everything well and let it simmer for 7-8 mins. Now, in the sauce mix 1/2 tsp soy sauce.
Taste and adjust seasonings.
Serve it over a bed of rice with chopped cilantro and Thai red chillies.
Enjoy!!!
If you like this vegan Thai green curry recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
Vegan Thai Green Curry
Ingredients
Thai Green Curry Paste
- 2 Tbsps Thai basil
- 7-8 Pcs Kaffir lime leaves
- 3-4 Pcs Green chillies
- 4-5 Pcs Garlic cloves
- 2 Tbsps Lemongrass tender stalks - chopped
- 6-7 Pcs Shallots
- 1/2 Inch Galangal or ginger
- 1 Tsp Brown/coconut sugar
- 1/2 Tsp Roasted cumin powder
- 1/2 Tsp Roasted coriander seeds powder
- 1.5 Tsps Soy sauce
- 1/2 Tsp Turmeric powder
- 1 Tsp Lemon juice
- Salt to taste
- Water to grind - as required
Thai Green Curry
- 2 Cups Vegetables - mushrooms, carrots, spring onion bulbs, broccoli, baby corn.
- 2 Tbsps Coconut/sesame oil
- 1 Tbsp Garlic - minced
- 8-9 Pcs Baby spinach leaves
- Salt to taste
- 1 Tsp Coconut sugar
- 2 Cups Coconut milk
- 1/4 Cup Water
- 1 kaffir lime leaf and 1/2 tsp soy sauce optional
Instructions
Thai Green Curry Paste
- Grind together into a smooth paset - 2 tbsps basil, 7-8 kaffir lime leaves, 1/4 cup coriander leaves, 3-4 green chillies (seeds removed), 4-5 garlic cloves, 2 tbsps chopped lemongrass stalks (white tender part only), 6-7 shallots, 1/2 inch galangal or ginger, 1 tsp brown sugar, 1/2 tsp roasted cumin powder, 1/2 tsp roasted coriander seeds powder, 1.5 tsps soy sauce, salt to taste, 1/2 tsp turmeric powder and 1 tsp lemon juice. Add little water to grind.Taste and adjust salt, sugar or tang.
- This could be stored in the refrigerator for upto 2 weeks and in the freezer for upto 6 months.
Thai Green Curry
- Wash, pat dry and chop 2 cups vegetables of choice - I used baby corn, carrot, mushrooms, broccoli, spring onion bulbs.
- In a wide pan, add 2 tbsp coconut/sesame oil. Add 1 tbsp minced garlic and sauté for a minute. Add the chopped onion bulbs, baby corns and carrots. Sauté all for 2-3 minutes. Add in mushrooms and broccoli. Sauté on high medium high heat until the moisture released by mushrooms gets evaporated and the vegetables are cooked yet remains crunchy. Add in 8-9 baby spinach leaves and cook it for a min or until the spinach looks wilted.
- Mix in 1/4 cup Thai green curry paste and cook it on medium flame for 2 mins. Add in salt to taste, 1 tsp coconut/brown sugar. Pour in 2 cups of coconut milk and 1/4 cup water. I also add a torn kaffir lime leaf at this stage. Mix everything well and let it simmer for 7-8 mins. Now, in the sauce mix 1/2 tsp soy sauce.
- Taste and adjust seasonings.
- Serve it over a bed of rice with chopped cilantro and Thai red chillies.Enjoy!!!
