Vegan Thai Green Curry Recipes

VEGAN THAI CURRY VEGETABLES

Vegan Thai Curry Vegetables image

Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.

Provided by Elaine Louie

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce or tamari soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade

Steps:

Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams

VEGAN THAI GREEN CURRY

Vegan Thai green curry image

Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour

Provided by Lulu Grimes

Categories Dinner

Time 30m

Number Of Ingredients 12

Ingredients

200g baby potatoes, halved
100g green beans, trimmed and halved
1 tbsp rapeseed oil
1 garlic clove, finely sliced
1 tbsp Thai green curry paste (check the label to make sure it's vegetarian/ vegan)
400g can light coconut milk
1 lime, zest pared in thick strips
80g sugar snap peas, halved lengthways
150g cherry tomatoes, halved
100g firm tofu, chopped into small cubes
small bunch coriander, chopped
200g jasmine rice, cooked following pack instructions

Steps:

Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.

Nutrition Facts : Calories 436 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium

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