Vegetarian Thai Green Curry Recipe
A vegetarian Thai recipe with stalks lemongrass, green chillies - fresh green thai bird chilies, coriander (dhania) leaves - chopped. Ready in 55 min, serves 4.
Curated byChatchai Siri🇹🇭
- 1
To begin making the Vegetarian Thai Green Curry recipe, we will first make the Thai Curry paste
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2) - 2
To do that, we will first have to prepare the lemongrass
stalks lemongrass(5) - 3
We will first have to trim away and discard any root section below the bulb base
- 4
We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender
- 5
We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup
tablespoons thai green curry paste(3) - 6
Continue the same procedure for the remaining lemon grass stalks
stalks lemongrass(5) - 7
Add all the ingredients for the paste into a blender and a little bit of water
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 8
Cover the blender and grind the mixture to make a smooth paste
tablespoons thai green curry paste(3) - 9
After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste - green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger and salt
green chillies - fresh green thai bird chilies(3)coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)coriander (dhania) seeds - whole roasted(1 tablespoon)cumin seeds (jeera) - roasted(1 teaspoon)whole black peppercorns(1 teaspoon)onion - roughly chopped(1)spring onion (bulb & greens) - roughly chopped(1/4 cup)cloves garlic(3)inch ginger(1)salt - to tastetablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)sprig basil leaves - or kaffir lime leaves(1)salt - to taste - 10
If required add a little more water to grind into a smooth paste
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 11
Transfer the Thai curry paste and store it in a glass jar
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 12
You only need to use 3 tablespoons of the paste for a single recipe of Thai curry
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 13
So with this paste you will be able to make Thai curry at least 3 times over
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 14
Method to make the Thai Green CurryNext we will proceed to make the Vegetarian Thai Curry with this paste
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2) - 15
Heat a teaspoon of oil in a heavy wok
- 16
Add in the vegetables like carrots, zucchini, broccoli and bell peppers
broccoli - florets(1 cup)carrot (gajjar) - sliced(1)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)water - or vegetable stock(1 cup) - 17
Add in some salt and stir fry the vegetables on high heat until lightly tender
salt - to tastewater - or vegetable stock(1 cup)salt - to taste - 18
Once tender turn off the heat and keep aside
- 19
Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 20
Next add in a cup of water and stir to combine into the curry
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 21
Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk
coconut milk - unsweetened(400 ml)brown sugar (demerara sugar)(1 tablespoon) - 22
Stir to combine all the ingredients
- 23
Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil
salt - to tastesalt - to taste - 24
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables
coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)water - or vegetable stock(1 cup)sprig basil leaves - or kaffir lime leaves(1) - 25
Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 26
Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice to enjoy your Thai style Meal
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)
Nutrition Facts
Per serving
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Vegetarian Thai Green Curry Recipe
A vegetarian Thai recipe with stalks lemongrass, green chillies - fresh green thai bird chilies, coriander (dhania) leaves - chopped. Ready in 55 min, serves 4.
Curated byChatchai Siri🇹🇭
Directions
26 steps- 1
To begin making the Vegetarian Thai Green Curry recipe, we will first make the Thai Curry paste
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2) - 2
To do that, we will first have to prepare the lemongrass
stalks lemongrass(5) - 3
We will first have to trim away and discard any root section below the bulb base
- 4
We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender
- 5
We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup
tablespoons thai green curry paste(3) - 6
Continue the same procedure for the remaining lemon grass stalks
stalks lemongrass(5) - 7
Add all the ingredients for the paste into a blender and a little bit of water
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 8
Cover the blender and grind the mixture to make a smooth paste
tablespoons thai green curry paste(3) - 9
After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste - green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger and salt
green chillies - fresh green thai bird chilies(3)coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)coriander (dhania) seeds - whole roasted(1 tablespoon)cumin seeds (jeera) - roasted(1 teaspoon)whole black peppercorns(1 teaspoon)onion - roughly chopped(1)spring onion (bulb & greens) - roughly chopped(1/4 cup)cloves garlic(3)inch ginger(1)salt - to tastetablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)sprig basil leaves - or kaffir lime leaves(1)salt - to taste - 10
If required add a little more water to grind into a smooth paste
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 11
Transfer the Thai curry paste and store it in a glass jar
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 12
You only need to use 3 tablespoons of the paste for a single recipe of Thai curry
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 13
So with this paste you will be able to make Thai curry at least 3 times over
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 14
Method to make the Thai Green CurryNext we will proceed to make the Vegetarian Thai Curry with this paste
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2) - 15
Heat a teaspoon of oil in a heavy wok
- 16
Add in the vegetables like carrots, zucchini, broccoli and bell peppers
broccoli - florets(1 cup)carrot (gajjar) - sliced(1)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)water - or vegetable stock(1 cup) - 17
Add in some salt and stir fry the vegetables on high heat until lightly tender
salt - to tastewater - or vegetable stock(1 cup)salt - to taste - 18
Once tender turn off the heat and keep aside
- 19
Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 20
Next add in a cup of water and stir to combine into the curry
tablespoons thai green curry paste(3)water - or vegetable stock(1 cup) - 21
Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk
coconut milk - unsweetened(400 ml)brown sugar (demerara sugar)(1 tablespoon) - 22
Stir to combine all the ingredients
- 23
Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil
salt - to tastesalt - to taste - 24
Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables
coriander (dhania) leaves - chopped(1/4 cup)sprig basil leaves(3)water - or vegetable stock(1 cup)sprig basil leaves - or kaffir lime leaves(1) - 25
Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3) - 26
Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice to enjoy your Thai style Meal
green chillies - fresh green thai bird chilies(3)tablespoons thai green curry paste(3)red yellow or green bell pepper (capsicum) - diced(1)green zucchini - quartered or thickly sliced(1/2)
About this recipe
A vegetarian Thai recipe with stalks lemongrass, green chillies - fresh green thai bird chilies, coriander (dhania) leaves - chopped. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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