Vegetarian Thai Green Curry Recipe
Description:
This Vegetarian Thai Green Curry is a flavorful and aromatic dish, bursting with the vibrant taste of hot chili peppers, fresh coriander, and the fragrant aroma of lemongrass. It’s versatile, allowing you to use your choice of vegetables. A perfect blend of spices and herbs makes this curry a delicious and comforting main course.
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemongrass | 5 stalks |
| Green Chilies (or Thai Chilies) | 3, chopped |
| Fresh Coriander (Cilantro) | 1/4 cup, chopped |
| Basil Leaves | 3 sprigs |
| Coriander Seeds | 1 tbsp, roasted |
| Cumin Seeds | 1 tsp, roasted |
| Whole Black Peppercorns | 1 tsp |
| Onion | 1, chopped |
| Spring Onions | 1/4 cup, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, minced |
| Salt | to taste |
| Coconut Milk | 1 cup |
| Thai Green Curry Paste | 3 tbsp |
| Broccoli | 1 cup, chopped |
| Carrot | 1, thinly sliced |
| Red Bell Pepper (Capsicum) | 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 (optional) |
| Oil | 1 tsp |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions
-
Prepare the Thai Green Curry Paste:
- Begin by cleaning the lemongrass thoroughly, removing any dry or tough parts. Cut off the bottom section and discard it, as only the tender parts are used.
- Chop the lemongrass into smaller pieces and place it in a blender along with the green chilies, fresh coriander, basil leaves, coriander seeds, cumin seeds, black peppercorns, onion, spring onions, garlic, ginger, salt, and a small amount of water.
- Blend all the ingredients into a smooth paste. Set this paste aside.
-
Prepare the Vegetables:
- In a large pan, heat 1 teaspoon of oil over medium heat. Add the carrots, zucchini, broccoli, and red bell pepper. Sauté the vegetables until they are just tender, about 5–7 minutes. Remove the vegetables from the pan and set them aside.
-
Cook the Green Curry:
- In the same pan, add a little more oil and heat it over medium heat. Add the prepared Thai green curry paste to the pan and sauté for about 1 minute, allowing the spices to release their full aroma.
- Add 1 cup of water (or vegetable stock) to the pan, followed by the brown sugar and coconut milk. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer and allow it to cook for 5–7 minutes, letting the flavors meld together. Add salt to taste.
-
Add the Vegetables:
- Once the curry sauce is simmering, add the sautéed vegetables back into the pan. Stir in the basil leaves (or Kaffir lime leaves if using), and continue simmering for an additional 3–5 minutes until everything is well combined and heated through.
-
Final Touches:
- Once the curry is ready, remove the pan from the heat. Taste and adjust the seasoning, adding more salt or sugar if needed.
- Serve the curry hot with steamed rice or noodles, garnished with fresh basil leaves for an extra burst of flavor.
Serving Suggestions:
This flavorful Vegetarian Thai Green Curry is best served with fluffy white jasmine rice or coconut rice, making it the perfect dish for a cozy dinner. The combination of creamy coconut milk, fragrant herbs, and crunchy vegetables creates a comforting, wholesome meal that will satisfy both vegetarians and non-vegetarians alike.
Enjoy the aromatic and bold flavors of this Thai-inspired dish, with the flexibility to add your favorite vegetables or adjust the spice levels to suit your preferences. It’s a delightful meal that brings a taste of Thailand right to your kitchen!
