Vegan Thai Green Curry
Delicious crunchy vegetables simmered in coconut milk 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!!!