GREEN CURRY WITH VEGETABLES
A bright and colorful mix of vegetables makes this dish beautiful as well as savory.
Provided by Thai Kitchen
Categories Entrees,
Yield 4
Number Of Ingredients 7
Steps:
- MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.
- STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked jasmine rice, if desired.
- *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free or use water.
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
GREEN CURRY VEGETABLES
Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.
Provided by Sarah Dipity
Categories Main Dish Recipes Curries Vegetarian
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
- Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
- Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
- Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 20.4 g, Fat 37.9 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 26.2 g, Sodium 336.7 mg, Sugar 7.7 g
GREEN VEGETABLE CURRY
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g
GREEN CURRY VEGETABLES
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
- Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
- Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
- Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
- To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
GREEN CURRY (VEGETARIAN)
Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.
Provided by Halcyon Eve
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
- Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
- Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
- Wash and coarsely chop spinach and set aside.
- Heat ghee or oil in a large pot. Peel, halve, and thickly slice the onions. Mince the garlic or squeeze through a garlic press. Saute onions and garlic in ghee until just turning light golden color.
- Add all the dry spices (from the turmeric through the salt) to the onions.
- Saute over medium heat for 3-4 minutes to release the flavors of the spices, then add the vegetables, ginger, chilis, lemon juice, and water.
- Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
- Serve hot over basmati rice.
Nutrition Facts : Calories 203, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.5, Sodium 498.4, Carbohydrate 29.4, Fiber 6.7, Sugar 6.3, Protein 5.8
GREEN COCONUT CURRY WITH VEGETABLES
If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Recipe #39109). Adapted from Vegetarian Times cookbook.
Provided by Sharon123
Categories Curries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
- Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!
VEGETABLE THAI GREEN CURRY
This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.
Provided by KCOOPER78
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
- Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
- Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g
VEGETABLE GREEN CURRY
From Danny Seo in a R.Ray pullout. The day the magizine came I happen to have the ingredients on hand. As posted this serves 8. I halved the recipe and got four big servings. Would be great for an all veggie dinner served over rice.
Provided by jrusk
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat oil over high heat. Stir in curry paste and garlic, cook for 1 minute.
- Stir in coconut milk, soy sauce and ginger. (I add hot chili sauce for spice and heat). Add broccoli, red peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in basil before serving.
Nutrition Facts : Calories 268.2, Fat 25, SaturatedFat 19.3, Sodium 199, Carbohydrate 11.2, Fiber 1.8, Sugar 2.6, Protein 5.2
GRILLED VEGETABLES WITH GREEN CURRY MARINADE
A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes.
Provided by Outta Here
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
- 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
- 3. Prepare grill. (I use a gas grill).
- 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
- 5. Remove from heat and serve, or cool to room temperature and use on a salad.
Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4
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- Celery. Carrots are great as they have a somewhat sweet flavor that goes really well with the spices in the curry. They pair really well together, and you won’t even notice that you are eating vegetables!
- Snap Peas. They will give your curry a great crunch and they’re packed full of vitamins and minerals too. Snap peas are also very easy to prepare as you just need to top and tail them.
- Eggplant. This vegetable is packed full of nutrients and that means it is great for your physical and mental health. The best thing about eggplant is that it tastes great when cooked in a green curry.
- Daikon Radish. This is a long white vegetable that is extremely popular in Asian cuisine. You may have seen it on the menu at your favorite Thai restaurant or on your last trip to Thailand.
- Cabbage. Cabbage is a delicious addition to any curry, but it especially works well with green curry. It’s sweet and tangy flavor goes so well with the hot, exotic flavors of green curry, and it brings a crispy element that all curries need!
- Broccoli. Broccoli is another vegetable that goes really well with a green curry as it has a similar texture to chicken. When you eat broccoli with green curry, you won’t even notice that it isn’t chicken!
- Bell pepper. Bell peppers are a great addition to any curry dish! They offer a crunchy texture and a beautiful color that really makes the dish stand out and look more appealing to the eyes.
- Mushrooms. If you love mushrooms, then you will love to know that they go well with green curry. Mushrooms are a great segue into the world of Asian cuisine because they can be cooked in a variety of ways.
- Carrots. Carrots are also an excellent vegetable to have with green curry. Not only do they go well with the chicken, shrimp and other ingredients, but they can also enhance their flavours.
- Bamboo shoots. Bamboo shoots are a great addition to any recipe and they add texture and flavor to any dish. See also 23 Ingredients that Go Well with Lime in Desserts.
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