Vegetablethaigreencurry Recipes

THAI GREEN CURRY WITH VEGETABLES

Steps:

• Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
• Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
• Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
• Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.

VEGETABLE THAI GREEN CURRY

Steps:

• Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
• Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
• Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
• Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.

THAI GREEN CURRY

Steps:

• Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
• Heat a large skillet or wok over high heat and add peanut and sesame oil; swirl to coat. Add shrimp and snow peas; cook, stirring constantly, for 30 seconds. Add coconut milk and asparagus; stir to combine. Cook until heated through, about 3 1/2 minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.

THAI GREEN CURRY

Steps:

• Cut chicken breast into slices or cubes.
• Heat a skillet on medium high, and add chicken and shallots.
• Cook chicken 5 minutes on each side.
• Add garlic, ginger, and green curry paste. Stir until well combined.
• Add coconut milk, chicken broth, brown sugar, fish sauce, and salt.
• Increase heat until the mixture boils, then lower to a simmer for 10 minutes, stirring occasionally.
• Enjoy!
• Note: If you like a thicker sauce, you can add 2 tablespoons of flour, or 1 tablespoon of cornstarch mixed with a little of the sauce, then return to the skillet.

GREEN VEGETABLE CURRY

Steps:

• In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.

COCO-BANANA'S THAI GREEN VEGETABLE CURRY

Steps:

• In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
• You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
• Blend until very smooth.
• In a pan, combine onion and sweet potato with the herb/coconut mixture.
• Bring to a boil and simmer until the sweet potato has softened a little.
• Add the zucchini baby corn, and cook for 10 minutes.
• Add the broccoli, green beans and snow peas and season to taste.
• Cook until the greens are bright green (about 4 minutes).
• Serve over rice.

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.