Thai Veg Green Curry – just saying those words transport me to a bustling Bangkok street stall, inhaling the heavenly aromas of lemongrass, chillies and aromatic spices. This curry captures all those vibrant Thai flavours in an easy, vegetarian dish you can recreate in your kitchen.
About the Recipe
If you love bold, fragrant curries loaded with fresh vegetables, then this Thai green curry needs to be on your must-try list. It’s a hearty, healthy vegan dish with so much flavor from the homemade curry paste. The combination of lemongrass, ginger, chilies and array of spices is merely intoxicating.
Why You’ll Love This Recipe
There’s so much to love about this incredible curry. The velvety coconut broth is bursting with robust Thai flavours and a pleasant kick of heat. Each bite is filled with tender vegetable chunks adding lovely texture. Plus, it’s naturally vegan, nutritious and so satisfying. You’ll be coming back for seconds and thirds.
Thai Veg Green Curry
Cooking Tips
Take the time to make the flavorful curry paste from scratch – it’s what gives this dish its incredible authentic taste. Use a mortar and pestle if you can for best results. Add the coconut milk at the end to preserve its rich, velvety texture. And don’t be afraid of those green chilies – they provide heat but not fiery burn.
Serving and Storing Suggestions
This Thai green veggie curry makes a hearty main served over steamed rice or noodles. Plan for 4 generous portions and get those chopsticks ready. Leftovers keep well refrigerated for 3-4 days. merely reheat gently before serving. Total prep time is around 45 minutes.
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Nutrient Benefits
Not only is this curry packed with flavor, but it’s also a nutritional powerhouse. The veggies provide fiber, antioxidants and various vitamins. Coconut milk is a good source of healthy fats. And those aromatic spices and herbs offer anti-inflammatory benefits too. A delicious way to nourish your body.
Thai Veg Green Curry
Ingredients
- 3 Lemongrass Stalks
- 1/4 cup Carrot (boiled, chopped)
- 1/4 cup Cauliflower (boiled, chopped)
- 1/2 cup Potatoes (boiled, chopped)
- 1 cup Coconut Milk
- 1 tbsp Lemon Juice
- 1 tbsp Capsicums (chopped)
- Salt as per taste
- Water as required
- 1 tsp Oil
For the Green Curry Paste:
- 5 Lemongrass
- 1 tbsp Ginger Garlic Paste
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Lemon Rind (grated)
- 6 Small Onions
- Coriander Leaves (chopped)
- 6 Green Chillies
Instructions
- Combine and grind all the green curry paste ingredients smoothly.
- Keep aside.
- Heat 1/2 cup of water (adjust as required) in a pan.
- Add the lemongrass stalks and boil for 2 minutes.
- Add all the other vegetables and cover the pan with a lid.
- Heat little oil in a pan.
- Add the ground paste and stir well.
- Add the vegetables (along with the water), salt and bring to a boil.
- Add coconut milk and simmer for 5 minutes.
- Add capsicums and remove from flame.
- Cool and add the lemon juice.
- Stir once and serve with rice or as a side dish.
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Frequently Asked Questions
Can I use store-bought green curry paste?
Without a doubt, using a quality store-bought paste will save time. But the flavor won’t be quite as vibrant as making it from scratch with fresh ingredients. If going the store-bought route, I’d recommend adding a stalk of lemongrass while simmering to boost the fragrance.
My curry turned out too spicy, help.
No problem, we can easily tame that heat. Stir in a spoonful of coconut milk or plain yogurt to mellow out the spice level. A squeeze of lime or lemon juice also helps balance fieriness. And remember, coconut milk has a cooling effect too.
What veggies work best in this curry?
You’ve got flexibility with the vegetables. Classics like bell peppers, bamboo shoots and eggplant are delicious additions. Or try green beans, zucchini, mushrooms or cubed sweet potatoes. Just be sure to cut pieces similarly sized for even cooking.
Can I make this curry ahead of time?
Surely. In fact, the flavors meld together beautifully when made a day in advance. Allow the curry to cool completely before refrigerating. Then just reheat on the stovetop, adding a splash of broth or coconut milk if needed to thin the sauce.
What makes this curry different from other Thai curries?
The star ingredient here is the green curry paste, made vibrantly green from fresh herbs like cilantro and basil combined with punchy green chilies. It has a distinct flavor from the more mellow red or rich and creamy massaman curries. The green curry’s sauce is lighter yet so aromatic.
