Vegetarian Thai Green curry
Vegetarian Thai green curry recipe with store-bought curry paste.
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Servings: 4 people
Equipment
Kadhai
Ingredients
- 1 tbsp + 1 tbsp Oil we used coconut oil
- 2 Onions sliced
- 1 small Carrot sliced into rounds
- 5-6 baby corn cut lengthwise
- 1 cup Broccoli florets
- 1 Pepper sliced into thin strips green, red, yellow. you can use any one or combination of these
- 2 tbsp Thai Green Curry Paste I have used readymade Curry paste
- 400 ml of coconut milk you will need 200 ml more if you are making for 4 and want a creamy thick curry
- water as required
- salt to taste
- 1 tsp sugar
- 10-15 basil leaves
- juice of a lemon to be added just before eating
serving suggestion
- lemon wedges
Goes well with
- Rice Steamed
- Rice Noodles
Instructions
To make Vegetarian Thai Green curry
- Heat 1 tbsp oil in a deep bottomed pan or kadhai. When the oil is hot add onions, peppers, Carrots, Baby corn, and Broccoli. Sauté the vegetables on high flame for 3-4 minutes. When veggies are a little tender, take them out and keep aside.
- Heat remaining oil in the same pan. Add curry paste and cook for a minute.
- Now add coconut milk to the paste and give it a good stir so that there are no lumps. Add salt and sugar and 1 cup of water.
check consistency and spices.
- Taste the curry and adjust the spices. You can add more water or coconut milk depending on the consistency you want. Now add the vegetables. Let it simmer for 7-8 minutes for all the flavors to blend in. Switch off the flame. Thai Green Curry is ready. Garnish with basil leaves.
- Lemon juice should be added just before serving.
- Serve this hot spicy Flavorful Vegetarian Thai Green Curry with rice noodles or steamed rice.
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