Craving a vibrant and flavorful meal that's both quick to make and incredibly satisfying? Look no further than this Green Thai Vegetable Curry! This recipe delivers all the authentic tastes of Thailand without the long cooking time often associated with complex curries. Packed with fresh vegetables, aromatic herbs, and a creamy coconut milk base, this dish is a celebration of fresh, vibrant flavors. It’s perfect for a weeknight dinner or a weekend lunch, offering a healthy and delicious escape from the ordinary.
This vegetarian Green Thai Vegetable Curry is easily customizable to your liking; feel free to add your favorite vegetables or protein. The fragrant blend of green chilies, lemongrass, and galangal creates a truly authentic taste, while the creamy coconut milk balances the spice beautifully. Ready to dive into the deliciousness? Let's get started with the simple step-by-step instructions below.
Tools Needed
- Pan
- Bowl
Ingredients
- Coconut milk
- Hot water
- Hard-boiled bun
- Baby corns
- Chugni (likely a type of vegetable)
- Mushrooms
- Galangal
- Lemon leaves
- Lemongrass
- Green Thai curry paste
- Green coriander
- Bejel (likely a spice)
- Spice paste
- Salt
- White pepper
- Apple
- Bean
- Chinese cabbage
- Chilli oil
- Steamed rice
Step-by-Step Instructions
Step 1. Prepare Ingredients & Aromatics
- Boil water for vegetables. Prepare baby corns, chugni, and mushrooms.
- Chop galangal, lemon leaves, and lemongrass.
Step 2. Build the Curry Base
- Heat the pan and add chopped lemongrass, lemon leaves, and galangal.
- Add green Thai curry paste.
- Add green coriander, bejel, and spice paste for color.
- Add coconut milk, salt, and optional white pepper.
Step 3. Add Vegetables & Simmer
- Add apple, bean, and Chinese cabbage.
Step 4. Serve
- Serve with steamed rice and garnish with chilli oil.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Mix coconut milk with warm water before adding to the curry.
Nutrition
- N/A
FAQs
1. Can I make this curry without coconut milk?
While coconut milk is key to the creamy texture, you can substitute with full-fat cream or even vegetable broth for a lighter version. The flavor will be different, but still delicious!
2. What vegetables can I add besides the ones listed?
Feel free to experiment! Broccoli, bell peppers, zucchini, bamboo shoots, and eggplant all work well. Choose your favorites for a personalized curry.
3. How can I adjust the spice level?
Control the heat by adjusting the amount of green chilies. Start with fewer and add more to taste, or remove the seeds for a milder curry. You can also use less curry paste.
This vibrant and flavorful Green Thai Vegetable Curry is a testament to how delicious and satisfying a quick weeknight meal can be. Enjoy the fragrant aromas and the perfect balance of sweet, sour, and spicy in every bite. We hope you enjoy this recipe as much as we do!