Vegetable Thai Green Curry

Thai Green Curry with Vegetables- Plant-based, nutritious, aromatic, crunchy, deliciously zingy and coconutty curry.

Vegetable Thai Green Curry is my new favourite. It’s deliciously zingy and coconutty. Also this curry is really very easy and quick to make.

Best part about making this recipe is that your whole house starts smelling with the aroma of fresh herbs. It’s so amazing…It’s just appetizes your hunger. When I tasted this curry for the first time I felt so many flavours in my mouth at the same time as if there was a party going on in my mouth.😋😋💞

Thai green curry is an aromatic mixture of garlic, onion, curry paste, coconut milk, lemon grass, ginger, fresh basil, coriander leaves, green chillis, spices, and veggies. Best thing is you can always choose your favourite veggies. You can use courgette, carrots, aubergine, beans, broccoli, babycorn, peas, potato,  sweet potato, tofu, pappers, mushroom, asparagus, spinach, sugar snaps or whatever veggie you like, just don’t add tomatoes in it.

I wanted my curry to be really filling, so I used seven different veggies in this one. I went for broccoli, beans, babycorn, courgette, potato, peas and carrots. I love the slight crunch added by veggies in this curry. I served my curry with cinnamon flavoured rice but it goes great with noodles and quinoa as well.

I cooked my curry with homemade Thai Green Paste. Homemade Thai Green Paste makes this recipe extra special. And surprisingly this Thai green paste is also very easy to make. Homemade paste has tonnes of more flavours than store-bought versions. Also you can prepare it in extra quantity and freeze it for later use. This paste creates sumptuous curry which you can have with white rice, brown rice, rice noodles, egg noodles or quinoa whatever you like. 

Note: Never forget to squeeze the lime juice over the dish– it’s like an immediate flavour release that helps in bringing out all those delicious flavours into the entire dish!
Your family, friends and guests will love this. It is such delicious and nutritious that I promise you will cook this again.😊

Serve: 4

Cuisine: Thai

Course: Main Course Vegetarian

Time: 30 minutes
Ingredients-

For Thai green curry paste-

2 small onions roughly chopped

2 inch piece of fresh ginger, peeled and roughly chopped 

2 garlic cloves, crushed

3-4 green chillies, roughly chopped

2 lemongrass stalks, roughly chopped

4 kaffir lime leaves, torn into pieces (if not available, use the grated zest of 1 lime)
2 teaspoon coriander powder

1 teaspoon cumin powder

Small bunch of fresh coriander leaves, stalks attached

For curry-

2 tablespoon coconut oil or olive oil

3 carrots, peeled and chopped 

5 baby corn, chopped 

½ medium sized courgette chopped 

½  cup green peas
1/4  cup sweet corn 

10-15 french beans cut in small pieces
8-10 broccoli florets

1 tablespoon salt

1 can good quality low fat coconut milk

2½ cup water

1 teaspoon caster sugar or brown sugar

2 tablespoon fresh lime juice

½ teaspoon black pepper powder
1 teaspoon turmeric powder

1 dried bay leaf

1 dry red chilli

Handful finely chopped fresh coriander leaves, to serve

Method-

Thai green curry paste-

To make thai green curry paste, place green chillies, ginger, onion, garlic, lemon grass, coriander leaves, coriander powder, cumin powder and kaffir lime leaves or lime zest into a food processor and grind to a fine paste. 
You can use this paste straight away or store in a jar in the fridge for 2 weeks.

Curry-

Blanch all the vegetables in 2½ cups of water with salt. 
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Heat oil in a large non-stick pan over medium-high flame; add bay leaf, dry red chilli and turmeric powder. 
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Add green thai curry paste and roast for 2 minutes or until fragrant. 
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Add the blanched vegetables with its water. Give it all a good stir, bring to the boil and cook for 2-3 minutes stirring occasionally. 
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Now pour in the coconut milk, sugar and black pepper powder. Simmer for 5 more minutes. Check the seasoning and adjust salt as per your taste. 
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If your curry is too thick, you can always add more water or vegetable stock. 
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Once everything is cooked through, remove the bay leaf and dry red chilli. (do not over cook the vegetables...let them be slightly crunchy) 
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Sprinkle over chopped coriander leaves and lastly add lime juice into the curry. This will give your curry a lovely tang. 
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Turn off the heat and serve hot with some fluffy white rice. 
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