Sweet, Spicy & Tangy Vegetarian Thai Green Curry with Tamarind
This Sweet, Spicy & Tangy Vegetarian Thai Green Curry is a delightful burst of flavors, combining the zest of lemongrass, the warmth of green chilies, and the refreshing sweetness of coconut milk with the tangy depth of tamarind. The recipe offers a healthy and vibrant dish, perfect for those seeking a fulfilling vegetarian meal that doesn’t compromise on taste. Served with fragrant Thai Jasmine Sticky Rice, this curry makes for an easy weeknight dinner or an impressive dish to serve at a gathering with friends and family.
Ingredients
For the Thai Green Curry Paste:
| Ingredient | Quantity |
|---|---|
| Lemongrass (trimmed, tender part only) | 5 stalks |
| Garlic | 3 cloves |
| Fresh Ginger | 1 inch piece |
| Green Chilies | 3, roughly chopped |
| Fresh Coriander (Dhania) Leaves | 5 sprigs, roughly chopped |
| Fresh Basil Leaves | 2 sprigs, roughly chopped |
| Spring Onion (Bulb & Greens) | 2 stalks, roughly chopped |
| Roasted Coriander (Dhania) Seeds | 1 tablespoon |
| Whole Black Peppercorns | 1 teaspoon |
| Salt | To taste |
| Water (for grinding paste) | As needed |
For the Thai Green Curry:
| Ingredient | Quantity |
|---|---|
| Dabur Homemade Coconut Milk | 200 ml |
| Dabur Homemade Tamarind Paste | 1 teaspoon (dissolved in 2 tbsp water) |
| Thai Green Curry Paste | 2-3 tablespoons (prepared above) |
| Broccoli | 1 cup (cut into florets) |
| Small Brinjal (Baingan / Eggplant) | 5, cut into wedges |
| Button Mushrooms | 1/4 cup, quartered |
| Red Bell Pepper (Capsicum) | 1, diced |
| Green Zucchini | 1/2, quartered or sliced |
| Vegetable Stock | 1 cup |
| Brown Sugar (Demerara Sugar) | 1 tablespoon |
| Fresh Basil Leaves or Kaffir Lime Leaves | A few, torn (for garnish) |
| Sunflower Oil | 1 teaspoon (for cooking) |
| Salt | To taste |
To Serve:
| Ingredient | Quantity |
|---|---|
| Steamed Thai Jasmine Sticky Rice | 1 cup per serving |
Preparation
Making the Thai Green Curry Paste:
- Prepare the Lemongrass:
- Begin by trimming the root ends of the lemongrass stalks, discarding any dry or tough parts. Keep only the tender, flavorful bulb portion.
- Slice the lemongrass into smaller pieces to make it easier to blend.
- Blend the Paste:
- In a blender or food processor, add the lemongrass pieces, garlic, ginger, green chilies, fresh coriander leaves, basil leaves, spring onions, roasted coriander seeds, black peppercorns, and a pinch of salt.
- Add a little water to help grind the mixture into a smooth, fragrant paste. Start with a small amount of water and gradually add more, if needed. Blend until the paste reaches a smooth consistency.
Preparing the Thai Green Curry:
-
Stir-fry the Vegetables:
- Heat 1 teaspoon of sunflower oil in a large wok or heavy pan over high heat.
- Add the broccoli florets, brinjal wedges, button mushrooms, red bell pepper, and zucchini.
- Sprinkle a pinch of salt and stir-fry the vegetables for about 4-5 minutes, or until they are slightly tender but still crisp.
- Remove from heat and set aside.
-
-
Cook the Curry:
- In the same wok, heat another teaspoon of sunflower oil. Add 2 to 3 tablespoons of the freshly made Thai green curry paste and sauté it in the hot oil for 1-2 minutes, allowing the flavors to infuse into the oil.
- Add 1 cup of vegetable stock and the tamarind paste (dissolved in water). Stir to combine all the ingredients well.
-
Combine the Flavors:
- Stir in 1 tablespoon of brown sugar to balance out the tartness from the tamarind and 200 ml of coconut milk to add creaminess and richness to the curry.
- Allow the mixture to come to a gentle boil, stirring occasionally. Let it simmer for 5-6 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Taste and adjust the seasoning with salt, as needed.
-
Add the Stir-fried Vegetables:
- Once the curry base is ready, add the stir-fried vegetables back into the pan. Stir gently to coat the vegetables with the curry sauce. Let the curry simmer for an additional 2-3 minutes, allowing the vegetables to soak in the flavors.
-
Finishing Touch:
- Tear a few fresh basil leaves or kaffir lime leaves and add them to the curry for a fragrant, fresh lift just before serving.
Serving the Thai Green Curry:
-
Prepare the Rice:
- While the curry is simmering, cook 1 cup of Thai Jasmine Sticky Rice according to package instructions. This rice is ideal for absorbing the curry’s aromatic sauce.
-
Assemble the Dish:
- Serve a generous portion of steamed Thai Jasmine Sticky Rice in a bowl.
- Spoon the Sweet, Spicy & Tangy Vegetarian Thai Green Curry over the rice, ensuring the curry soaks into the rice and that there is plenty of gravy to enjoy with each bite.
-
Garnish:
- Garnish with additional fresh basil leaves or kaffir lime leaves for extra aroma and a burst of green.
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Serve Immediately:
- This dish is best enjoyed immediately while hot. Pair with a cool drink or a light salad to balance the heat and tang of the curry.
Tips & Variations:
-
Adjust Spice Level: The number of green chilies can be adjusted to suit your preferred spice level. For a milder version, reduce the chilies, or for extra heat, add more.
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Vegetable Variations: Feel free to mix and match vegetables based on what’s in season or what you have on hand. Carrots, baby corn, or peas can be great additions.
-
Tamarind Substitute: If you don’t have tamarind paste, you can use a combination of lemon juice and a little sugar to replicate the sweet and sour tang of tamarind.
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Make Ahead: The Thai green curry paste can be made in advance and stored in the fridge for up to a week. The curry itself can also be stored and reheated, though fresh basil leaves should be added just before serving.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 10g |
| Saturated Fat | 8g |
| Sodium | 500 mg |
| Sugar | 12g |
Conclusion:
This Sweet, Spicy & Tangy Vegetarian Thai Green Curry with Tamarind is a celebration of Thai flavors, featuring a harmonious balance of sweet coconut milk, tangy tamarind, spicy chilies, and aromatic herbs. It’s the perfect dish for anyone seeking a vegetarian option that is as rich in flavor as it is comforting. Paired with sticky rice, it’s the ultimate combination for a hearty and satisfying meal. Whether it’s a weeknight dinner or a special occasion, this Thai curry will undoubtedly impress your guests and satisfy your cravings for vibrant, delicious food.
