Vegetarian Thai Green Curry Recipe
Vegetarian Thai Green Curry is a flavorful and aromatic dish packed with vibrant vegetables and infused with the rich, spicy notes of green curry paste. This dish brings together fresh ingredients like lemongrass, coriander, basil, and a variety of vegetables, all cooked in a luscious coconut milk base. It’s perfect for a weeknight dinner or a special occasion, and it pairs beautifully with steamed rice. Let’s dive into this delightful vegetarian recipe that will take your taste buds on a trip to Thailand!
Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Lemongrass stalks | 5 | Clean and trim, removing any dry parts |
| Green chilies (or Thai chili) | 3 | Chop |
| Fresh coriander | 1/4 cup | Chopped |
| Basil leaves | 3 sprigs | Fresh leaves |
| Coriander seeds | 1 tbsp | Toasted lightly |
| Cumin seeds | 1 tsp | Toasted lightly |
| Whole black pepper | 1 tsp | |
| Onion | 1 | Chopped |
| Green onions | 1/4 cup | Chopped |
| Garlic cloves | 3 | Minced |
| Fresh ginger | 1-inch piece | Minced |
| Salt | To taste | |
| Coconut milk | 1 cup | |
| Thai green curry paste | 3 tbsp | |
| Broccoli florets | 1 cup | Chopped into small pieces |
| Carrot | 1 | Thinly sliced |
| Red bell pepper | 1 | Chopped |
| Zucchini | 1/2 | Thinly sliced |
| Water (or vegetable stock) | 1 cup | |
| Brown sugar | 1 tbsp | |
| Basil leaves (or kaffir lime leaves) | 1 sprig | |
| Oil | 1 tsp |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Instructions
Step 1: Make the Thai Green Curry Paste
To start, we’ll prepare the Thai green curry paste. Clean the lemongrass by removing any dry or tough outer parts, and discard them. Be sure to only use the tender inner stalks. Chop the lemongrass into smaller pieces and add it to a blender or food processor. Along with the lemongrass, add the green chilies, chopped fresh coriander, basil leaves, toasted coriander seeds, cumin seeds, whole black pepper, onion, green onions, garlic, ginger, and salt. Add a small amount of water to help the blending process, and grind everything together into a smooth paste. Set this aside for later use.
Step 2: Prepare the Vegetables
Next, we’ll prepare the vegetables for the curry. Heat a teaspoon of oil in a large pan or wok over medium heat. Add the carrot slices, zucchini, broccoli florets, and bell pepper chunks. Sprinkle in some salt, and cook the vegetables until they soften slightly but still retain some crunch. This should take about 5-7 minutes. Once done, remove the vegetables from the pan and set them aside.
Step 3: Cook the Curry Paste
In the same pan, add a little more oil if needed. Heat the pan over medium heat and then add 2-3 tablespoons of the green curry paste you made earlier. Stir it around and cook for about 1 minute, letting the aromatic spices release their fragrance and blend with the oil.
Step 4: Add Liquids and Simmer
Now it’s time to add the liquid. Pour in 1 cup of water (or vegetable stock if you prefer), followed by 1 cup of coconut milk. Add the brown sugar and stir everything together. Season the curry with salt to taste, and bring it to a gentle boil. Once it starts boiling, reduce the heat and let it simmer for a few minutes, allowing the flavors to meld together.
Step 5: Add the Vegetables and Final Touches
Once the curry base has simmered, add the previously cooked vegetables back into the pan. Stir to coat the vegetables with the flavorful curry sauce. Now, add a sprig of fresh basil or kaffir lime leaves for an added layer of fragrance. Let the curry simmer for another 5 minutes, allowing all the vegetables to absorb the flavors.
Step 6: Serve
Once the curry is ready, turn off the heat. Serve your Vegetarian Thai Green Curry hot with steamed rice on the side. The creamy coconut milk, aromatic herbs, and spicy green curry paste come together in this dish to create a deliciously satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
| Sugars | 9 g |
| Fat | 14 g |
| Saturated Fat | 11 g |
| Sodium | 600 mg |
| Potassium | 600 mg |
| Vitamin A | 180% DV |
| Vitamin C | 75% DV |
| Calcium | 4% DV |
| Iron | 6% DV |
Tips for Making the Perfect Thai Green Curry:
- Adjust the Spice: If you like your curry spicier, feel free to add extra green chilies or a pinch of red chili flakes to the curry paste.
- Vegetable Variations: Feel free to experiment with other vegetables like baby corn, peas, or sweet potatoes for a different texture and flavor.
- Green Curry Paste: If you’re short on time, you can use store-bought Thai green curry paste, but making it from scratch ensures a more authentic taste.
- Vegan Option: This recipe is naturally vegan if you use vegetable stock instead of water and ensure the curry paste doesn’t contain any fish sauce.
This Vegetarian Thai Green Curry Recipe offers the perfect balance of spiciness, sweetness, and creaminess that’s essential in authentic Thai cuisine. Whether you’re a seasoned cook or a beginner, this dish is sure to impress with its bright, fresh flavors and hearty vegetables. Enjoy this delightful curry with a side of jasmine rice for a complete and satisfying meal!
