Vegetarian Thai Green Curry Recipe

Name: Vegetarian Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green curry paste; 2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped; 2 inch piece ginger; 1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces); 2 cloves of garlic; 2 -3 shallots or 1 small red onion; 2-3 green chilies (adjust as per taste); 8-10 stalks of cilantro (stems AND leaves); 2-3 fresh kaffir lime leaves or the zest from one lime; Juice of 1 lime (use the zested fruit); 1/2 cup thai basil leaves; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 tablespoons soy sauce; Green curry; 1/2 a pack of extra firm tofu, cut into cubes; 1 green bell pepper cut into strips; 1 bunch scallions, sliced lengthwise & cut into 2 inch pieces; 4-5 Chinese green long beans cut into 2 inch pieces.; 1 carrot cut into julienned strips; 1/2 can of baby corn; 1 shot small can straw mushrooms; 2 tablespoons sesame oil; 1 can coconut milk; 10-12 leaves of thai basil, torn; 2-3 stalks cilantro, torn into pieces, stalks et al!; 1-2 green chiles slit partially lengthwise; Soy sauce as required

Servings: persons

Green curry paste
2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped
2 inch piece ginger
1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces)
2 cloves of garlic
2 -3 shallots or 1 small red onion
2-3 green chilies (adjust as per taste)
8-10 stalks of cilantro (stems AND leaves)
2-3 fresh kaffir lime leaves or the zest from one lime
Juice of 1 lime (use the zested fruit)
1/2 cup thai basil leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons soy sauce
Green curry
1/2 a pack of extra firm tofu, cut into cubes
1 green bell pepper cut into strips
1 bunch scallions, sliced lengthwise & cut into 2 inch pieces
4-5 Chinese green long beans cut into 2 inch pieces.
1 carrot cut into julienned strips
1/2 can of baby corn
1 shot small can straw mushrooms
2 tablespoons sesame oil
1 can coconut milk
10-12 leaves of thai basil, torn
2-3 stalks cilantro, torn into pieces, stalks et al!
1-2 green chiles slit partially lengthwise
Soy sauce as required

1
Combine all the green curry paste ingredients into a fine ...thick emulsion, adding soy sauce as required to dilute it instead of water. Set aside
2
Heat the sesame oil in a skillet, add the scallions to saute till they turn limp. Remove and set aside.
3
In the same pan add the green curry paste and fry till it just begins turning color. add the scallions and other vegetable along with the tofu.
4
Adding as little water as possible, lower the heat, cover and cook till the vegetables are tender, yet retain some crunchiness. Season with Soy sauce to add salt.
5
Add the cilantro, slit green chilli and basil . Give it a stir to bring out the basil's aroma.
6
Add the Coconut milk & heat on a low flame till the ingredients are well combined. Taste and adjust for salt using the soy sauce. Remove from heat. garnish with more torn basil leaves & cilantro. Serve with plain jasmine rice or rice noodles.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Green curry paste, 2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped, 2 inch piece ginger, 1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces), and more.

Yes, Vegetarian Thai Green Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Thai Green Curry

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