Vegetarian Thai Green Curry Recipe
Course: Main Course | Cuisine: Thai | Diet: Vegetarian
Description:
The Vegetarian Thai Green Curry is an aromatic and flavorful dish that brings the essence of Thailand right to your table. Made from a homemade Thai green curry paste, this curry is a delightful blend of vibrant green chillies, fresh coriander leaves, and the zesty fragrance of lemongrass. By incorporating a variety of colorful vegetables, it becomes a hearty, delectable, and spicy dish. With the rich and creamy texture of coconut milk and a balanced touch of sweetness from brown sugar, this curry is a must-try for anyone seeking a fresh, plant-based, and tantalizing main course.
Ingredients
For Thai Green Curry Paste:
| Ingredient | Quantity |
|---|---|
| Lemongrass | 5 stalks |
| Green Chillies, chopped | 3 pieces |
| Coriander (Dhania) Leaves | 1/4 cup, chopped |
| Basil leaves | 3 sprigs |
| Coriander (Dhania) Seeds | 1 tbsp, roasted |
| Cumin seeds (Jeera) | 1 tsp, roasted |
| Whole Black Peppercorns | 1 tsp |
| Onion | 1, roughly chopped |
| Spring Onion (Bulb & Greens) | 1/4 cup, roughly chopped |
| Garlic | 3 cloves |
| Ginger | 1 inch piece |
| Salt | To taste |
For Thai Green Curry:
| Ingredient | Quantity |
|---|---|
| Coconut milk (unsweetened) | 400 ml |
| Thai Green Curry paste | 3 tbsp |
| Broccoli | 1 cup, florets |
| Carrot (Gajjar) | 1, sliced |
| Red/Yellow/Green Bell Pepper | 1, diced |
| Green zucchini | 1/2, quartered or thickly sliced |
| Water (or vegetable stock) | 1 cup |
| Brown Sugar (Demerara Sugar) | 1 tbsp |
| Basil leaves | 1 sprig (or kaffir lime leaves) |
| Salt | To taste |
| Oil | 1 tsp |
Preparation Time
15 minutes
Cooking Time
40 minutes
Instructions
Step 1: Prepare the Thai Green Curry Paste
To start the recipe, weโll first focus on making the curry paste, which forms the heart of this flavorful dish.
- Prepare the Lemongrass: Begin by trimming the lemongrass stalks. Cut off the root section at the base of the bulb, and remove any dried outer layers until you reach the tender, fragrant part of the stalk. You wonโt use the top leaves for this paste, though you can reserve them for other recipes, such as tea or soup.
- Blend the Paste Ingredients: In a blender or food processor, combine the prepared lemongrass stalks with the other paste ingredients: green chillies, chopped coriander leaves, basil leaves, coriander seeds, cumin seeds, black peppercorns, onion, spring onions, garlic, ginger, and salt. Add a little bit of water to help the blending process.
- Grind into a Smooth Paste: Blend the ingredients into a smooth, aromatic paste. If needed, add a bit more water to help the process. Once blended, transfer the paste to a glass jar for storage. This amount of paste is sufficient to make Thai curry at least three times, so store the extra for later use.
Step 2: Cook the Thai Green Curry
-
Heat the Oil: In a large saucepan or wok, heat the oil over medium heat. Once the oil is hot, add the 3 tablespoons of the freshly prepared Thai green curry paste. Sautรฉ for 2-3 minutes, letting the paste release its aromas and deepen in flavor.
-
Add the Coconut Milk: Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer. The coconut milk will provide a creamy base and complement the spices of the curry paste.
-
Add the Vegetables: Add the prepared broccoli florets, sliced carrot, diced bell pepper, and sliced zucchini to the saucepan. Stir to coat the vegetables in the curry mixture. Let the vegetables simmer gently for 10-12 minutes, or until they are tender but still vibrant and slightly crisp.
-
Adjust the Seasoning: Add the water or vegetable stock to adjust the consistency of the curry. Stir in the brown sugar to balance the heat with a touch of sweetness, and season with salt to taste. Allow the curry to simmer for an additional 5-10 minutes until the vegetables are fully cooked and the curry has thickened slightly.
-
Finish with Basil: Add a sprig of fresh basil leaves (or kaffir lime leaves for an extra burst of citrus flavor) to the curry during the final stages of cooking. Stir well to infuse the aroma into the dish.
-
Serve and Enjoy: Once everything is cooked through and the curry is thickened to your liking, remove from heat. Serve the Vegetarian Thai Green Curry hot with steamed rice, rice noodles, or on its own for a vibrant, satisfying meal.
Tips for a Perfect Thai Green Curry
- Adjust the Spice Level: If you like your curry extra spicy, feel free to add more green chillies or increase the amount of curry paste.
- Vegetable Variations: Feel free to experiment with other vegetables, such as mushrooms, peas, or baby corn, depending on what you have available.
- Make Ahead: The Thai curry paste can be made ahead of time and stored in the refrigerator for up to a week. You can also freeze it in small batches for future use.
- Coconut Milk Substitute: If you prefer a lighter version, you can use light coconut milk or a non-dairy milk of your choice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | ~3g |
| Carbohydrates | ~20g |
| Fiber | ~4g |
| Sugars | ~7g |
| Fat | ~12g |
| Saturated Fat | ~10g |
| Sodium | ~300mg |
With its balance of spicy, creamy, and aromatic flavors, this Vegetarian Thai Green Curry will become a beloved addition to your culinary repertoire. Whether you’re a long-time Thai food enthusiast or new to this cuisine, the deep flavors and comforting texture of this dish will leave you craving more. Enjoy it as part of a nourishing, vibrant meal!
