Thai Green Curry with vegetables
Discover the richness of Vegan Thai Green Curry, a deliciously spicy and creamy dish packed with aromatic herbs and nutritious vegetables. A plant-based twist on a Thai classic, this recipe balances heat, sweetness, and umami, offering a flavorful and wholesome meal. Perfect for anyone seeking to explore the diverse world of vegan cuisine
6 people
Calories: 293kcal
Ingredients
For the Green Thai Curry:
- 2 tablespoons oil
- 1/4 cup red onion chopped
- 1 clove garlic sliced
- 3 tablespoons green curry paste homemade or store-bought
- 1 can of coconut milk
- 1 tablespoon lemon juice
- 1/4 cup cilantro
- 1/4 cup spinach
- 1 cup frozen peas
- 3 cups cauliflower in pieces
- 3 cups carrots grated or julienned
- Fresh cilantro leaves for garnish
- Jasmine or brown rice to serve
For the Homemade Green Thai Curry Paste (optional):
- 2 tablespoons lemon juice
- 1 piece lemongrass
- 1 Thai or serrano pepper
- 4 tablespoons finely chopped red onion or shallot
- 5 cloves garlic
- 1 inch piece of ginger
- 1/2 cup fresh coriander
- 1/2 cup fresh basil
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon soy sauce
- 1-2 tablespoons water or coconut milk for blending
Instructions
Instructions:
- In a medium saucepan with a lid, add the oil, followed by the onion and garlic. Sauté for about three minutes.
- Stir in the curry paste and sauté for another minute.
- Add the coconut milk, mix well, and let it cook for one or two minutes.
- Transfer the sauce to a blender, add the coriander, spinach, and lemon juice, then blend until smooth. (Alternatively, you can use a food processor directly in the pot.)
- Return the sauce to the pot, then add the peas and cauliflower. Cover and cook until the cauliflower is al dente, about 5 minutes.
- Taste the curry and adjust with more lemon juice and salt if necessary.
- Serve the curry over rice, topped with julienned carrot and fresh cilantro sprigs or leaves.
For the Homemade Green Thai Curry Paste:
- Combine all ingredients in a blender and blend until everything is perfectly smooth. Add more liquid if needed.
Notes
The homemade green Thai curry paste is optional. A store-bought paste can be used for convenience.
How to store?
Thai green curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks. To extend its shelf life, you can freeze the paste.
To freeze, you can portion the paste into ice cube trays. Once frozen, transfer the cubes to a zip-top freezer bag or an airtight container. This way, you can easily take out the amount you need for each recipe. Frozen curry paste can last up to six months in the freezer.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 437mg | Potassium: 695mg | Fiber: 7g | Sugar: 11g | Vitamin A: 12428IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 3mg