Vegetable Thai Green Curry
I put off making Thai dishes for a long time. Every time I attempted them the taste was shallow and the sauce tasted watery instead of creamy, deep and luxurious like a good Thai restaurant made. I have eaten Vegetable Thai Green Curry at some restaurants and had to stop myself from licking up the last dribbles of curry sauce from the plate. I wanted so badly to make something that tasted that good so I could eat at home and be able to actually lick the plate. This recipe has the deep layered spice I was looking for. It takes a lot of ingredients to get this mesh of flavors but it comes together quickly and is really worth the effort. If you made the Thai Fish Cakes last week, then you already have the Green Curry Paste to pull this together for a fast, delicious weeknight meal. Make extra paste and freeze it. Don’t be tempted to use store bought bottled paste….it just doesn’t work.
Vegetable Thai Green Curry
Prep
Cook
Total
Yield 4 -6 servings
Freeze extra curry paste to have on hand for Thai Fish Cakes or Stir Fry. You can use a variety of Vegetables: sweet potatoes, zucchini, carrots and green or yellow peppers are all good.
Ingredients
- Thai Green Curry Paste
- 2 stalks Lemongrass, tough outer layer removed, chopped
- 8-10 fresh Kaffir Lime Leaves (or palmful of dried)
- 1 clove Garlic, peeled
- 1/4 inch fresh Turmeric, peeled (or a sprinkle of dried)
- 1/2 inch piece of Ginger, peeled
- 2 Green Onion, white and green parts, chopped
- palmful of Thai Basil (can use regular)
- big handful of Coriander
- juice of 1 Lime
- 2 teaspoons Sweet Chili Sauce or Honey
- 1 hot Chili (to taste, leave seeds in for more hot)
- 1 teaspoon Sea Salt
- Coconut Water
- 1 teaspoon Sea Salt
- Green Vegetable Curry
- 1 big handful Green Beans, rinsed and trimmed
- 1 bunch Broccoli Tenderstems
- 2-3 cups Butternut Squash, peeled and cubed
- 1 Red Pepper, sliced into strips or chunks
- 1 Red or White Onion, chopped
- 4 cups Coconut Milk
- 1 cup Strong Veggie Broth (mix in more broth powder than usual)
- splash of Fish Sauce (optional)
Instructions
- Curry Paste
- Grind the Lemon Grass, Lime Leaves, Garlic and Turmeric in the Vita Mix or processor until ground fine
- Add the remaining ingredients except Coconut Water and grind until it is fine
- Add just enough Coconut Water to make a nice paste (not too watery)
- Adjust seasoning and add Sea Salt and Pepper to taste
- Green Vegetable Curry
- Heat a large fry pan or wok over high heat with just a splash of coconut oil
- Toss in all the Vegetables and stir fry about 5 minutes, letting some edges get brown on the veg
- Remove from the pan and set aside
- Gently heat the Coconut Milk and Broth in the same pan (add a splash of Fish Sauce if you like)
- Add 4-6 tablespoons Green Curry Paste and extra hot peppers if you want more spice
- Toss the Veggies in and cover, simmering gently 6-8 minutes until the veggies are tender, but not mushy
- Toss in a few Thai Basil leaves and serve over steamed basmati rice
Vegetable Green Thai Curry
This is delicious! I actually just made the Thai Green Curry paste and then did my own thing with chicken and veggies. But it worked out fabulously! I fried chicken thighs and then added zucchini, chopped celery, and partially cooked sweet potato chunks, added the Curry paste and several tablespoons of apple cider vinegar and some fish sauce. Yum!! The curry paste took some time to make, but it was definitely worth it!
Cider Vinegar is a great idea. I think it tastes better adding a little acid like fish sauce but will try out the vinegar next time.