How to Cook Perfect Vegetarian Thai green curry

Vegetarian Thai green curry. Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Heat the oil in a large frying pan over a high heat. Add the Thai paste and sweet potato and stir until well combined.

Add the frozen vegetables and give them a few minutes to cook. In the meantime wash the snow peas and add them to the other vegetables in the pan. When veggies are a little tender, take them out and keep aside otherwise they will be overcooked. You can have Vegetarian Thai green curry using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetarian Thai green curry

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

Cook curry paste for a minute for releasing flavors. 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. Native to Thailand in Far East Asia, this colorful.

Vegetarian Thai green curry step by step

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..

This vegetarian Thai curry from the Hairy Bikers is chock-full of healthy vegetables in a flavourful coconut sauce. Meanwhile, trim the green beans, cut the courgette into chunks and separate the cauliflower into florets, cutting them in half if very large. Add these to the pan, then cover again and. Heat up oil in a heavy-bottomed casserole dish on a low heat. Stir in coconut milk (you can use low-fat coconut milk if you want the curry to be skinnier).