This vegan bowl of deliciousness is a vibrant and mouth-watering meal of Green Thai Curry served in a beautiful ceramic bowl or plate. The curry is a lush, creamy green colour, owing to the use of Thai green curry paste and coconut milk. The dish is garnished with fragrant Thai basil leaves, adding a pop of colour, fragrance and freshness.
Use a variety of vegetables, such as bell peppers in shades of red, yellow, and green, all cut into thin, bite-sized strips. Other vegetables, like tender-crisp courgette aubergine and broccoli, can be seen peeking through the rich curry sauce. The curry might be accompanied by a mound of steaming jasmine rice, invitingly plated on the side or in a separate bowl.
To make Green Thai Curry with vegetables, follow these steps:
Ingredients:
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons Thai green curry paste
- 1 can of coconut milk
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 4 cups assorted vegetables (bell peppers, courgette, aubergine, broccoli, etc.), chopped
- 1/2 cup Thai basil leaves, chopped (or regular basil)
- 3-4 kaffir lime leaves
- Salt and pepper, to taste
- Jasmine rice, cooked
Instructions:
- In a large wok, heat the coconut oil over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté for 2-3 minutes until the onion is translucent.
- Stir in the green curry paste, and cook for an additional minute until fragrant.
- Pour in the coconut milk, vegetable stock, soy sauce, and brown sugar. Stir well to combine.
- Add the chopped vegetables, lime leaves and bring the curry to a simmer. Cook for 8-10 minutes until the vegetables are tender-crisp.
- Stir in the chopped Thai basil leaves and season with salt and pepper to taste.
- Serve the curry over cooked jasmine rice
Enjoy. Let me know how you get on in the comment section below.
rossbkitchen.com 