Vegetarian Thai green curry
Vegetarian Thai green curry

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegetarian thai green curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Thai green curry is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegetarian Thai green curry is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook vegetarian thai green curry using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Thai green curry:
  1. Take 1-2 tbsp green curry paste
  2. Take 400 ml tin coconut milk
  3. Get 3-4 kaffir lime leaves (tear in half and take the middle wooden bit off)
  4. Take 2-3 tbsp Thai fish sauce or soy sauce (vegan)
  5. Take 1-2 tbsp palm sugar (brown sugar)
  6. Get 1-2 handful basil leaves
  7. Make ready 1 tin bamboo shoots
  8. Make ready 1 aubergine (chopped into bite size)
  9. Prepare 1-2 big red chilli (thinly slices)
  10. Take 1 block tofu (optional)
  11. Prepare Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size
  12. Prepare To serve - Thai jasmine rice or with rice noodles
Steps to make Vegetarian Thai green curry:
  1. Heat a couple tbsps of coconut milk in a saucepan over a meduim-high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
  2. Add another 2-3 tbsp of coconut milk, fish sauce (or soy sauce) and sugar and stir well then reduce the heat until the mixture is simmering. Add your vegetables start with hard vegetable first ie. carrots, cabbage, brussel sprouts, green bean and bamboo shoots.
  3. Add some more coconut milk and continue to simmer for 8-10 minutes until you see gorgeous green oil separated from the coconut milk a little bit.
  4. Add the rest of the coconut milk in. I normally add some water about half of tin coconut into the saucepan too. Taste your sauce, it should be salty, sweet, nutty and spicy.
  5. Stir occasionally then add some basil leaves at the last minute and stir well.
  6. To serve, spoon your jasmine rice into four serving bowls, then ladle over the vegetarian Thai green curry.

So that is going to wrap it up for this exceptional food vegetarian thai green curry recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!