Vegan Thai Green Curry Food

VEGAN THAI GREEN CURRY

Steps:

• Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
• Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
• Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
• Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

VEGAN THAI GREEN CURRY

Steps:

• Over high-heat, heat ⅓ cup coconut cream in a wok or large frying pan. Stir often until the coconut cream fully bubbles and the clear coconut oil appears to be separating from the white coconut milk.
• Whisk in 1 tbsp of green curry paste (adjust based on the strength of your chosen curry paste, 1 tbsp could be too spicy for some or not spicy enough for others!)
• Add onion, garlic, ginger. Stir and cook for 1 minute.
• Add 1 ⅔ cups coconut cream, 2 cups vegetable broth, Little Potatoes, zucchini, baby eggplant, red pepper, sugar, and lemon juice.
• (OPTIONAL: Add 1 cup cooked chickpeas or ½ cup rinsed red lentils.)
• Bring to a boil over high heat. Turn heat down to medium-high and simmer vigorously for 20 minutes or until vegetables are tender and sauce has thickened.
• Add spinach and stir. (OPTIONAL: Add fried tofu and stir to coat and heat thoroughly.)
• Taste and adjust seasoning.
• Serve with rice.

VEGAN THAI CURRY VEGETABLES

Steps:

• Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
• Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
• Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
• To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

THAI GREEN CURRY SOUP RECIPE

Steps:

• Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
• Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
• Add sliced mushroom. Saute for 2 - 3 minutes or till mushroom become light golden in color.
• Next, add the green curry paste. Mix nicely.
• Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
• Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
• Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 - 2 minutes. Taste and adjust the seasoning accordingly.
• At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
• Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.
• Serve Thai Green Curry Soup warm.

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.