Vegetarian Thai Curry Recipes

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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

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

VEGETARIAN THAI CURRY



Vegetarian Thai Curry image

More like the "yellow Thai curry," this recipe is very easy to make, and results are yummy. A great vegetarian dish for those nights when you just don't feel like meat. Serve with rice.

Provided by Kavli

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 1h5m

Yield 4

Number Of Ingredients 16

1 Thai chile pepper
2 tablespoons olive oil
1 teaspoon grated fresh ginger
½ teaspoon ground turmeric
½ teaspoon red chili powder
1 medium onion, cubed
1 (8 ounce) package fresh mushrooms, quartered
1 (8 ounce) can baby corn, drained
1 medium zucchini, cubed
1 medium green bell pepper, diced
1 (14 ounce) can coconut milk
½ teaspoon dried basil
salt to taste
olive oil cooking spray
1 clove garlic, grated
1 (12 ounce) package extra-firm tofu, cubed

Steps:

  • Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
  • Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
  • Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
  • Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 15.6 g, Fat 32.1 g, Fiber 7.9 g, Protein 12 g, SaturatedFat 20.1 g, Sodium 53.1 mg, Sugar 6.6 g

VEGAN THAI CURRY



Vegan Thai curry image

An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal

Provided by Maria Rudden

Time 50m

Number Of Ingredients 18

2 lemongrass stalks, tough outer leaves removed, core finely chopped
5 spring onions, chopped
handful fresh coriander, chopped
8 lime leaves
2 tbsp tamari
2 green chillies, deseeded
thumb-sized piece ginger, chopped
2 aubergines, roughly chopped
1 red pepper, roughly chopped
2 tbsp coconut oil, melted
1 tbsp sesame oil
250g green beans, cut into thirds
300ml vegetable stock
400ml can unhomogenised coconut milk (cream only)
300g buckwheat noodles
handful cashew nuts
4 tbsp desiccated coconut
1 lime and finely chopped red chilli

Steps:

  • Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
  • Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
  • Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
  • Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
  • Meanwhile, cook the buckwheat noodles following pack instructions.
  • Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.

Nutrition Facts : Calories 951 calories, Fat 49 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 21 grams fiber, Protein 25 grams protein, Sodium 3 milligram of sodium

VEGETARIAN THAI CURRY FRIED RICE



Vegetarian Thai Curry Fried Rice image

This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.

Provided by CookingWithShelia

Time 40m

Yield 6

Number Of Ingredients 14

1 cup basmati rice
¾ cup water
¾ cup coconut milk
2 tablespoons vegetable oil
1 medium shallot, minced
4 cloves garlic, minced
½ red bell pepper, cut into bite-sized pieces
1 tablespoon minced fresh ginger root
1 stalk lemon grass, chopped
2 tablespoons Thai red curry paste
2 large eggs
½ (16 ounce) package frozen mixed vegetables
2 tablespoons coconut milk
6 leaves Thai basil, chopped

Steps:

  • Rinse rice a few times under cold running water until water runs clear.
  • Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
  • Remove from heat and sprinkle with Thai basil.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 35.2 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.9 g, Sodium 144.4 mg, Sugar 0.9 g

VEGETARIAN THAI GREEN CURRY



Vegetarian Thai green curry image

Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 12

2 tbsp vegetable oil
3 shallots, finely sliced
4 tbsp Thai green curry paste
1 red chilli, deseeded and finely chopped
350g butternut squash, peeled and cut into 1.5cm cubes
1 large red pepper, deseeded and cut into thick slices
400g can full fat coconut milk
5 lime leaves
150g mangetout
100g baby corn. halved lengthways
1 small bunch coriander, roughly chopped
cooked rice and lime wedges, to serve

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.

Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

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