Best Thai Vegetarian Green Curry Recipes

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

VEGETARIAN THAI GREEN CURRY

Steps:

• Dab tofu with a clean dish towel to remove excess moisture.
• Heat 2 tablespoons peanut oil in a saucepan over medium-high heat. Fry tofu, turning occasionally, until golden brown, 5 to 8 minutes.
• Trim ends of lemongrass stalks and peel off tough outer layers. Pound inner stalks gently with a heavy object to bruise and flatten out.
• Heat remaining 1 tablespoon peanut oil in a saucepan over medium heat. Cook and stir curry paste until fragrant, about 1 minute. Stir in lemongrass, 1/4 cup coconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime leaves. Simmer until flavors combine, about 5 minutes.
• Pour remaining coconut milk into the saucepan. Add soy sauce. Bring to a boil; reduce heat and simmer until carrot and green bell pepper are nearly tender, 10 to 15 minutes. Stir in fried tofu, bamboo shoots, and green peas. Simmer until bamboo shoots and green peas are heated through, about 5 minutes.

VEGETARIAN THAI GREEN CURRY

Steps:

• To make green curry paste, place all paste ingredients in a food processor. Add a little of the coconut milk (enough to keep the blades going). Process well. Place oil in dutch oven. Turn heat on medium-high and add paste. Stir fry until fragrant (about 1 minute), then add coconut milk. Add tofu and stir until everything is well mixed. Add kaffir lime leaves and cover, simmer 10 min.. Add bell pepper and sweet potato. Cover and cook another 10 min. Add peas, stir, and continue cooking for 2-4 minutes. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If too spicy, add more coconut milk until desired mildness is reached. Sprinkle with fresh basil and extra sliced green chilis, if desired.

THAI VEGETARIAN GREEN CURRY

Steps:

• Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
• Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through.
• Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice.

THAI VEGETARIAN GREEN CURRY

Steps:

• Saute green curry paste in vegetable oil over medium heat for a few minutes, until fragrant. Add coconut milk and crushed or bruised kaffir limes leaves. Bring to a simmer. All vegetables should be cut to similar size to ensure they will be done at the same time. Add vegetables to hot coconut milk and continue to simmer about 15 minutes or until vegetables are the desired tenderness. The green curry is spicy enough for some. Add hot red peppers for additional heat. Stir in palm sugar until dissolved. Add fish sauce to taste. Remove kaffir lime leaves before serving. Take pan off stove and add whole basil leaves. Stir to combine and wilt basil. Serve with rice noodles or rice.