Vegetable Green Curry Food

THAI GREEN CURRY WITH SPRING VEGETABLES

Steps:

• To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve.
• Warm a large skillet with deep sides over medium heat. Once it's hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
• Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
• Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

THAI GREEN CURRY RECIPE

Steps:

• Cut the chicken meat into 1cm to 1.5 cm cubes.
• Cut the eggplant to the same size of the chicken pieces.
• Shred the king oyster mushroom into small pieces.
• Place half of the coconut milk into a pot. Heat it gently until it starts to boil. Reduce it to a thick sauce.
• Add the green curry paste. Saute until it turns aromatic.
• Blend 2 sprigs of basil leaves with the remaining coconut milk. (To boost the green color). Add to the curry paste in the pot.
• Add the chicken and chicken stock and cook for 10 minutes.
• Add the eggplant, mushroom, kaffir lime leaves, palm sugar, and fish sauce. Cook until the eggplant turns soft.
• Stir in the chopped red chilies and the remaining basil leaves. Let it boil for half a minute. Serve.

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

THAI GREEN CURRY WITH VEGETABLES

Steps:

• Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
• Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
• Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
• Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine 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.

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!

Steps:

• The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
• Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
• Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
• Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
• In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
• Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
• While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
• After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
• Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
• The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

GREEN CURRY WITH VEGETABLES

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.

VEGETARIAN INDIAN GREEN CURRY

Steps:

• Boil potatoes in salted water for 5 minutes only, drain, set aside.
• Boil green beans for 5 min, set aside.
• Slice zucchini thickly.Melt butter in large pot.
• Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
• Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.

GARBANZO-VEGETABLE GREEN CURRY

Steps:

• In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender., Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with 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.

VEGETABLE THAI GREEN CURRY

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.

GREEN CURRY (VEGETARIAN)

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.

GREEN CURRY VEGETABLES

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.

GREEN VEGETABLE CURRY

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.

GREEN CURRY VEGETABLES

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.

VEGETABLE GREEN CURRY

Steps:

• Sauté bell peppers and onion in oil with salt and pepper to taste in a 12-inch nonstick skillet over moderately high heat until edges of vegetables are golden, about 5 minutes. Stir in garlic and curry paste and cook, stirring, 1 minute. Add sweet potatoes, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro.

VEGETABLE THAI GREEN CURRY RECIPE

Steps:

• Cook the rice according to the instructions on the packet.
• Meanwhile, blitz all the paste ingredients in a food mixer until you get a pesto-like consistency.
• Heat the oil in a frying pan on a medium heat and cook the squash for 5 to 6 minutes or until it starts to soften a little. Add the mushrooms and cook for a further 2 minutes.
• Add in 4 tablespoons of the green curry paste and mix it well, then add the coconut milk and stock. Bring the sauce to the boil, then turn down the heat and leave it to simmer for 10 minutes.
• Add in the asparagus pieces and the mange tout and cook for a further 5 minutes, until all the vegetables are nice and soft. If your rice seems to be ready before the curry, simply drain it in a colander and cover it with a dry kitchen cloth while the curry finishes off for a few minutes.
• Right at the end, mix in some fresh coriander leaves and serve the curry on the jasmine rice with the lime wedges.

VEGETARIAN THAI GREEN COCONUT CURRY

Steps:

• Gather the ingredients.
• Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste; you may need to add more coconut milk if using a blender. To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a mortar and pestle to mash dry ingredients followed by liquid ingredients. Set aside.
• Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the green curry paste. Stir-fry for 1 minute to release the fragrance.
• Add the tofu or chickpeas and stir until all ingredients are covered well with sauce.
• Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes.
• Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or until the vegetables have softened.
• Remove curry from heat and taste for salt and spice.
• Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (gently tear larger leaves into shreds). Sliced red chile peppers can also be used as a topping, one that adds more heat.

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.