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Easy Thai green curry recipe vegetarian with Jasmine scented rice
from: ShukuIngredients
- Paste Lemongrass (sliced finely): 1 stalk
- Ground coriander: 2 tsp
- I Vegetarian fish sauce: 3 tbsp
- I Brown sugar: 1 tsp
- Green chillies (deseeded): 1-3
- Small onion: 1
- Garlic: 2 cloves
- Ginger (peeled): 1 piece
- Kaffir lime leaves (fresh): 2-3
- Fresh coriander leaves and stems: 1 cup
- Dark soy sauce: 1½ tsp
Other
- Kaffir lime leaves: 2-3
- Coconut milk: 1 can
- Packaged tofu, cut: 1
- Red bell pepper: 1
- Snow peas: 1 cup
- Fresh sweet basil (chopped roughly): 1 cup
- Thai brinjals: 1/2 cup
- Oil for frying: 3 tbsp
Optional: Other vegetables of your choice such as carrots, broccoli, baby corn, mushroom, etc.
Method of making Thai Green Curry vegetarian Recipe
- To make the green curry paste, place all paste ingredients in a food processor. Add a little of the coconut milk (enough to keep the blades going). Process well.
- Place oil in wok. Turn heat on medium-high and add paste.
- Stir fry until fragrant (about 1 minute), then add coconut milk.
- Add wheat and stir.
- Add kaffir lime leaves and cover the pan.
- Turn the heat down to medium-low and allow to simmer.
- Add bell pepper and yam/sweet potato.
- Cover and cook another 10 minutes.
- Finally, add snow peas, stir and continue cooking for 2-4 minutes.
- Do a taste test for salt and spice.
- To serve, place on a serving platter or in a large serving bowl. Sprinkle with fresh basil.
- Accompany your curry with Thai jasmine-scented rice.
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