Best 2 Vegetable Thai Green Curry Recipes

Indulge your taste buds in the symphony of flavors that is Vegetable Thai Green Curry, a delightful vegan dish that embodies the essence of Thai cuisine. Immerse yourself in a symphony of aromatic spices, creamy coconut milk, and a medley of fresh vegetables, all harmoniously blended to create a captivating culinary experience. This authentic Thai delicacy tantalizes the senses with its vibrant green hue, enticing aroma, and a perfect balance of flavors that range from savory to slightly sweet, with a hint of spiciness that lingers on the palate. Our collection of carefully curated recipes offers a range of options to suit every preference, from traditional to contemporary interpretations of this beloved dish. Embark on a culinary journey as we delve into the vibrant world of Thai green curry, a dish that promises to transport your taste buds to the vibrant streets of Bangkok.

Let's cook with our recipes!

VEGETABLE THAI GREEN CURRY

Vegetable Thai Green Curry image

This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.

Provided by KCOOPER78

Categories World Cuisine Recipes Asian Thai

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
1 small eggplant, cut into 3/4-inch cubes
½ (8 ounce) package shiitake mushrooms, stemmed and thinly sliced
1 medium red onion, cut into 1/2-inch wedges
2 cloves garlic, thinly sliced
1 Thai chile, sliced, or more to taste
1 (13.5 ounce) can light coconut milk
1 ½ cups vegetable broth
4 tablespoons green curry paste
½ (8 ounce) package snow peas, trimmed
1 red bell pepper, sliced into 3/4-inch strips
1 teaspoon salt, or to taste

Steps:

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g

COCO-BANANA'S THAI GREEN VEGETABLE CURRY

Coco-Banana's Thai Green Vegetable Curry image

A healthy, tasty way to eat mixed vegetables! I have it over brown rice. You could use any vegetable you want, but I have listed the combination that I use.

Provided by Coco - Banana

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 bunch basil, chopped
1 bunch coriander, chopped
2 green chilies, sliced thinly
1 tablespoon freshly minced or grated ginger
2 cloves garlic, crushed
165 ml coconut milk
1 onion, chopped
1 teaspoon lemongrass, sliced
1 head broccoli
100 g baby corn
1 zucchini, sliced
1 sweet potato, cubed
200 g green beans
200 g snow peas
salt and pepper

Steps:

In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
Blend until very smooth.
In a pan, combine onion and sweet potato with the herb/coconut mixture.
Bring to a boil and simmer until the sweet potato has softened a little.
Add the zucchini baby corn, and cook for 10 minutes.
Add the broccoli, green beans and snow peas and season to taste.
Cook until the greens are bright green (about 4 minutes).
Serve over rice.

Tips:

For a richer flavor, use full-fat coconut milk.
Add a squeeze of lime juice at the end of cooking to brighten the flavors.
If you like your curry spicy, add a teaspoon or two of red chili paste or chopped chili peppers.
Serve with steamed rice or noodles.
Garnish with fresh cilantro, basil, or mint.
You can add other vegetables to this curry, such as broccoli, carrots, or bell peppers.
If you don't have green curry paste, you can use red or yellow curry paste instead.
This curry can be made ahead of time and reheated when you're ready to serve.

Conclusion:

This vegetable Thai green curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with vegetables and flavorful spices, and it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy dinner, give this vegetable Thai green curry a try!