Sweet, Spicy & Tangy Vegetarian Thai Green Curry Recipe with Tamarind
Experience the deliciously aromatic flavors of Thai cuisine with this mouthwatering Vegetarian Thai Green Curry. Combining the fresh essence of lemongrass, ginger, and green chillies with the creamy richness of Dabur Homemade Coconut Milk and the tangy notes of Tamarind Paste, this dish is a perfect blend of sweetness, spice, and zest. Ideal for a comforting dinner, this curry is packed with a variety of colorful vegetables like broccoli, eggplant, mushrooms, and zucchini, making it a hearty and satisfying meal for vegetarians. Whether you’re craving a vibrant curry for a cozy weeknight dinner or a flavorful dish to impress your guests, this Thai Green Curry will take you on a culinary journey straight to Thailand’s heart!
Cuisine: Thai
Course: Dinner
Diet: Vegetarian
Ingredients
For the Thai Green Curry Paste:
| Ingredient | Quantity |
|---|---|
| Lemongrass | 5 stalks |
| Garlic | 3 cloves |
| Ginger | 1 inch |
| Green Chillies | 3, roughly chopped |
| Coriander (Dhania) Leaves | 5 sprigs, roughly chopped |
| Basil Leaves | 2 sprigs, roughly chopped |
| Spring Onion (Bulb & Greens) | 2 stalks, roughly chopped |
| Coriander (Dhania) Seeds | 1 tablespoon, roasted |
| Whole Black Peppercorns | 1 teaspoon |
| Salt | To taste |
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 | 1 batch (as 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 |
| Basil Leaves (or Kaffir Lime Leaves) | A handful |
| Salt | To taste |
| Oil | 1 teaspoon (for cooking) |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions
1. Prepare the Lemongrass for the Paste:
- Begin by trimming off the root section of the lemongrass just below the bulb base.
- Peel away any dried, tough outer layers until you reach the tender core of the stalk.
- For this curry paste, we will only use the tender, fleshy part of the lemongrass, discarding the leaves.
- The leaves can be saved for making herbal teas or adding flavor to soups.
2. Make the Green Curry Paste:
- Add the trimmed lemongrass, garlic, ginger, green chillies, coriander leaves, basil leaves, spring onions, roasted coriander seeds, and black peppercorns into a blender.
- Add a small amount of water to help with blending.
- Blend the mixture until you get a smooth, fragrant paste.
- If needed, stop and stir the mixture to ensure everything is well blended. Add a little more water if necessary, but aim for a thick, paste-like consistency.
3. Prepare the Vegetables:
- While the curry paste is being made, prepare your vegetables.
- Cut the broccoli into small florets, chop the eggplant into wedges, quarter the button mushrooms, dice the red bell pepper, and slice the zucchini into quarters or rounds, depending on your preference.
4. Cook the Green Curry:
- Heat 1 teaspoon of oil in a large pan or wok over medium heat.
- Add the freshly prepared green curry paste to the pan and sauté for about 2-3 minutes, or until the paste becomes fragrant and releases its oils.
- Add the Dabur Homemade Coconut Milk, followed by the vegetable stock. Stir the mixture well to combine, allowing the flavors to meld.
5. Add the Vegetables and Simmer:
- Add the prepared vegetables – broccoli, brinjal, mushrooms, bell pepper, and zucchini – into the curry.
- Stir well to coat the vegetables with the curry sauce.
- Add the tamarind paste mixture (dissolved in water) for a tangy zing, and season with salt to taste.
6. Sweeten and Finish:
- Add the brown sugar (Demerara sugar) to the curry and stir to dissolve. This will balance out the tangy and spicy flavors with a touch of sweetness.
- Let the curry simmer for about 10-15 minutes, or until the vegetables are tender and the curry has thickened to your desired consistency.
7. Garnish and Serve:
- Once the curry is ready, stir in a few basil leaves (or kaffir lime leaves) for a fresh, aromatic finish.
- Serve the curry hot with steamed jasmine rice or any side dish of your choice.
Tips and Variations:
- Spice Level: Adjust the amount of green chillies in the curry paste depending on your desired spice level.
- Tamarind Paste: If you prefer a stronger tang, you can increase the amount of tamarind paste, but be mindful of the balance between sweet and sour flavors.
- Additional Vegetables: Feel free to add or substitute other vegetables like carrots, snow peas, or baby corn for added texture and flavor.
- Protein Add-ins: If you’re not strictly vegetarian, you can add tofu, tempeh, or even your choice of protein to the curry for extra heartiness.
This Sweet, Spicy & Tangy Vegetarian Thai Green Curry with Tamarind is the perfect recipe for those who love vibrant, flavorful dishes with a blend of heat, sweetness, and a dash of tanginess. Whether you’re an experienced cook or just starting out, this easy-to-follow recipe will guide you toward creating a deliciously authentic Thai green curry at home. Enjoy the exotic taste of Thailand with every bite!
