This is an authentic vegetarian Thai Green Curry recipe that's simple to make from scratch (no packaged curry paste required). This Green Curry tastes like a green curry should - very fresh and zinging with taste, plus it's quite 'creamy' without being too rich! Includes tofu or chickpeas (your choice) for protein, plus lots of healthy vegetables for an excellent vegetarian or vegan curry you'll want to serve both family and friends. Very aromatic and flavorful - you'll love this curry! Note: you can experiment with other vegetables in this curry, such as: chopped yam, squash, snow peas, eggplant, broccoli, boy choy among others.)
- 1 1/2 cups tofu (medium-firm, cubed, or canned chickpeas, your choice)
- 1 bell pepper (green, chopped into bite-size pieces)
- 1 to 1 1/2 cups asparagus (chopped; or green beans)
- 1 large handful cherry tomatoes
- 3/4 can coconut milk
- 1/2 to 3/4 cup vegetable stock (or faux chicken stock)
- 1/2 cup fresh Thai basil (or sweet basil)
- Optional: 2 to 3 kaffir lime leaves (fresh or frozen)
- For the Green Curry Paste:
- 1 stalk lemongrass (thinly sliced, or 3 Tbsp. frozen prepared lemongrass)
- 1/4 can coconut milk
- 1 to 3 Thai green chilies (or jalapeno)
- 1 cup fresh cilantro (packed, leaves & stems)
- 1 shallot (chopped)
- 4 to 5 cloves garlic
- 1 to 2 inch piece galangal (or ginger, sliced)
- 1 Tbsp. soy sauce
- 2 Tbsp. lime juice (fresh)
- 1/2 tsp. cumin (ground)
- 1/2 tsp. coriander (ground)
- 1/2 tsp. white pepper (ground, available in most supermarket spice aisles)
- 1 tsp. brown sugar
- 1/2 tsp. salt
- Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
- Place a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
- Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
- Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
- Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
- Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you'd like it sweeter, add a little more sugar.
- Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice. Serve with plenty of Thai jasmine rice, and enjoy!
|Nutritional Guidelines (per serving)|