Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, vegetarian thai green curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Thai green curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Vegetarian Thai green curry is something which I have loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can have vegetarian thai green curry using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Thai green curry:

1. Get 1-2 tbsp green curry paste
2. Prepare 400 ml tin coconut milk
3. Prepare 3-4 kaffir lime leaves (tear in half and take the middle wooden bit off)
4. Make ready 2-3 tbsp Thai fish sauce or soy sauce (vegan)
5. Prepare 1-2 tbsp palm sugar (brown sugar)
6. Take 1-2 handful basil leaves
7. Prepare 1 tin bamboo shoots
8. Prepare 1 aubergine (chopped into bite size)
9. Get 1-2 big red chilli (thinly slices)
10. Take 1 block tofu (optional)
11. Prepare Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size
12. Get To serve - Thai jasmine rice or with rice noodles

To make the curry paste, put all the ingredients in a food processor and blend to a paste (or you can use a pestle and mortar). Stir the tofu into the other half and leave. Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor bursting, gluten-free-vegan meal is super simple to make.

Steps to make Vegetarian Thai green curry:

1. Heat a couple tbsps of coconut milk in a saucepan over a meduim-high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
2. Add another 2-3 tbsp of coconut milk, fish sauce (or soy sauce) and sugar and stir well then reduce the heat until the mixture is simmering. Add your vegetables start with hard vegetable first ie. carrots, cabbage, brussel sprouts, green bean and bamboo shoots.
3. Add some more coconut milk and continue to simmer for 8-10 minutes until you see gorgeous green oil separated from the coconut milk a little bit.
4. Add the rest of the coconut milk in. I normally add some water about half of tin coconut into the saucepan too. Taste your sauce, it should be salty, sweet, nutty and spicy.
5. Stir occasionally then add some basil leaves at the last minute and stir well.
6. To serve, spoon your jasmine rice into four serving bowls, then ladle over the vegetarian Thai green curry.

Vegetable Thai Green Curry is a fragrant dish with a delightful balance of sweet and spicy flavors, packed with the goodness of crisp, colorful vegetables and creamy coconut milk. This flavor bursting, gluten-free-vegan meal is super simple to make. Thai green curry is traditionally seasoned with fish sauce, but since this recipe is vegetarian, it calls for soy sauce instead. This dish is gluten free as long as you use a gluten-free soy sauce, like tamari. Another aside: did you know that some people are genetically predisposed to think that cilantro tastes like soap?

So that’s going to wrap this up for this exceptional food vegetarian thai green curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!