Here are a selection of exquisite recipes for Vegetable Thai Green Curry. It is recommended to prepare the Thai Green Curry Paste in advance, allowing for a convenient and swift weeknight dinner. This delectable dish pairs perfectly with either hot steamed rice or fried rice.
The Vegetarian Thai Green Curry closely resembles the authentic Thai cuisine, as it is crafted using homemade Thai Green Curry Paste. This paste is created by blending fresh, vibrant hot peppers and green coriander leaves with lemongrass. To enhance the flavor, an assortment of choice vegetables is added, resulting in a delightful and spicy dish.
For those who prefer a verdant hue in their curry, it is suggested to grind fresh coriander leaves or even Italian parsley, adding a touch of emerald to the dish.
To fully savor the Thai-style meal, the Vegetarian Thai Green Curry Recipe is best served alongside a side dish of steamed rice or jasmine rice.
The selection of vegetables to include in the curry is entirely up to personal preference and taste. The possibilities are endless, allowing for a creative and visually appealing presentation. Feel free to experiment with various combinations, playing with colors to create a visually stunning curry. Let your imagination run wild.
- Broccoli, Carrots, and Bamboo Shoots
- Red Bell Peppers, Zucchini, Apple
- Pineapple and Peas
- Peppers, Snow Peas, Tofu
- Yams, Mushrooms, Ginger
How to make Vegetarian Thai Green Curry Recipe
Okay, so first things first, let's get started on making this bomb Vegetarian Thai Green Curry recipe. The first step is to whip up some Thai Curry paste.
To do that, we gotta prep the lemongrass. Cut off any root section below the bulb base and get rid of the dried part of the root until it's tender and easy to cut.
Oh, and heads up - we're not using the leaf part of the lemongrass for the curry paste. You can save that for a tea or soup if you're feeling fancy.
Repeat the same process for the rest of the lemongrass stalks.
Now, toss all the paste ingredients into a blender with a splash of water. Blend it up until it's smooth and creamy.
After a few seconds of blending, pop open the blender and give it a good stir. Toss in the green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger, and salt.
If it's looking a little dry, add a bit more water to get that smooth paste consistency.
Once it's all blended up, transfer the Thai curry paste to a glass jar and store it for later. You only need 3 tablespoons of the paste for one batch of curry, so this jar will last you at least three rounds of deliciousness.
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