Bursting with vibrant flavors and wholesome ingredients, this vegetable Thai green curry recipe is a delight for your taste buds.
Welcome to my Thai kitchen, epicures!
In today’s recipe, the aromatic Thai curry paste takes center stage, paired with tender sweet potatoes, earthy shiitake mushrooms, and juicy pineapple chunks, this curry strikes a perfect balance of flavors.
For a complete Thai-inspired feast, consider pairing this vegan thai green curry with our other delectable recipe like Thai Sticky Rice Dumplings or Pineapple Thai Fried Rice.
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What is Vegetable Green Curry?
The roots of Thai green curry, also known as “Gaeng Keow Wan,” are believed to originate in the Central Plains of Thailand, where it evolved as a beloved regional specialty.
The aromatic green curry paste, created by grinding a medley of ingredients like lemongrass, galangal, shallots, garlic, and coriander roots, brings this dish to life.
This paste infuses the curry with its signature complexity, serving as its flavor foundation.
Traditionally, in Thailand, people prepare green curry with various proteins like chicken, beef, or seafood. However, this vegetarian thai green curry shines the spotlight on a vibrant array of colorful vegetables and vegan meat alternatives like tofu, catering to those who choose plant-based options.
Why Vegetable Green Curry is a Must-Try
Flavorful and Exotic
- Thai green curry paste is the star of this recipe, infusing the dish with a burst of aromatic and zesty flavors. Each bite will tantalize your senses and leave you craving for more.
Veggie-Packed Goodness
- Packed with a medley of vibrant vegetables, such as sweet potatoes, shiitake mushrooms, bell peppers, young corn, and pineapple, this curry is a healthy and wholesome option that will satisfy your appetite.
Creamy Coconut Milk
- The velvety coconut milk not only adds a rich and creamy texture to the curry but also balances out the spiciness, making it an enjoyable experience for all palates.
Quick and Easy
- In just 30 minutes, you can create a stunning and delectable Thai curry that will impress your family and friends. It’s perfect for busy weeknights or when you’re craving a restaurant-worthy meal without the wait.
Tips and Variations
Flavor Adjustment:
Customize the Heat
- Adjust the spiciness of your vegan thai green curry with the addition of more or less Thai green curry paste.
- If you prefer a milder flavor, reduce the amount of curry paste.
- For a bolder kick, increase it to suit your Thai taste preferences.
Aromatic Garnishes
- Elevate the dish by generously sprinkling fresh herbs like Thai basil, cilantro, or mint on top.
- Just before serving, invigorate the flavors with a squeeze of zesty and refreshing lime juice.
Creaminess Upgrade
- To achieve an even creamier curry, enhance the quantity of coconut milk.
- Moreover, for a lighter alternative, consider replacing regular coconut milk or coconut cream with reduced-fat content.
Ingredient Modifications:
Play with Vegetables
- Feel free to enhance the versatility of this curry by incorporating various vegetables.
- You have the flexibility to include or replace veggies such as eggplant, zucchini, green beans, or broccoli, which will contribute to a distinctive blend of flavors and textures.
- Be mindful of cooking times and adjust accordingly.
Protein Power
- Not only is this recipe vegetarian-friendly, but it also provides the chance to boost its nutritional value by including protein sources like tofu, tempeh, or seitan.
- To do this, you have two alternatives: either incorporate them with the other veggies while sautéing or cook them separately and blend them in later.
Serving and Pairings:
- Serve your vegetable Thai green curry with fragrant Jasmine rice or steamed rice to complement the flavors.
- For a low-carb alternative, try cauliflower rice or enjoy the curry on its own as a comforting and wholesome soup.
Preparation and Storage:
- This vegan green curry can be made ahead of time and stored in the refrigerator for up to three days.
- If you find yourself with leftovers, freeze them in airtight containers for up to three months.
Homemade Thai Green Curry Paste
To make homemade Thai green curry paste, combine lemongrass, green Thai chili peppers, shallots, garlic, ginger, galangal paste, shrimp paste (optional), and cilantro roots in a mortar and pestle or a food processor.
Grind them into a smooth paste. Add the ground coriander, cumin, white pepper, and lime zest.
In a pan, sauté the paste in vegetable oil for a few minutes. Let it cool, then store it in the refrigerator. Use this aromatic curry paste in various Thai dishes for a burst of flavor.
Ingredients
- olive oil
- sweet onions
- ginger
- Thai green curry paste
- sweet potato
- canned shiitake mushrooms
- red bell pepper
- canned young corn
- pineapple chunks
- vegetable broth
- coconut milk
- salt
- ground black pepper
- snow pea
Step by Step Instructions
Firstly, heat a skillet over medium heat, then add the olive oil. When the skillet is heated, proceed to sauté the sweet onions for about 30 seconds until they become fragrant.
Then, add the diced ginger and Thai green curry paste to the skillet. Then, continuously stir and cook for approximately 1 minute to release their flavors:
So, it’s time to add the sweet potato, shiitake mushrooms, bell pepper, young corn, and pineapple chunks to the skillet. Then, sauté them all together for about 2 minutes, allowing the ingredients to mingle and develop their delicious flavors.
Furthermore, pour in the vegetable broth and bring it to a gentle boil. When boiling, reduce the heat to a simmer and allow it to cook for a flavorful 10 minutes. This will then allow the veggies to soften and absorb the savory broth:
Then stir in the coconut milk and continue simmering the curry for an additional 2 minutes. The creamy coconut milk will add richness and depth to the curry.
Season the curry with salt and ground black pepper, giving it that perfect balance of flavors. Then add the snow pea to the mixture and give everything a good mix, ensuring the snow pea are well incorporated:
Finally, let the curry simmer for another minute, meanwhile, allowing the snow pea to retain their vibrant green color and crispness. Serve your vegan Thai curry immediately and savor the delightful blend of flavors:
Experience the magic of Thai cuisine – share this Vegetable Green Curry recipe and inspire others to savor the flavors of Thailand!
Happy cooking and bon appétit! ทานให้อร่อยนะคะ
Frequently Asked Questions
Thai green curry gets its green color from ingredients like green Thai chili peppers, green onion, cilantro, and sometimes green herbs like basil or kaffir lime leaves.
Various vegetables pair well with green curry. Common options include bell pepper, bamboo shoots, eggplant, zucchini, green beans, carrots, and Thai basil.
This type of thai curry has a spicy, savory, and aromatic flavor with a hint of sweetness.
Vegetable Green Curry
Ingredients
- 2 tablespoon olive oil
- ½ cup sweet onions sliced
- ⅛ cup ginger diced
- 1 tablespoon Thai green curry paste packed
- 2 cups sweet potatoes diced
- 1 cup canned shiitake mushrooms drained
- 2 pieces red bell peppers quartered
- ½ cup canned young corn sliced in half
- ½ cup pineapple chunks drained
- 1½ cups vegetable broth
- ½ cup coconut milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup snow peas trimmed
Instructions
- Pour oil in a heated skillet over medium heat and saute sweet onions for 30 seconds.
- Add diced ginger and Thai curry paste; cook out for a minute while stirring constantly.
- Then add sweet potatoes, shiitake mushrooms, bell peppers, young corn, and pineapple chunks. Saute for 2 minutes.
- Pour the vegetable broth and bring to a boil. Reduce to a simmer for 10 minutes.
- Add the coconut milk and continue simmering for another 2 minutes.
- Season with salt and ground black pepper; add the snow peas and mix well.
- Simmer for another minute and serve immediately.
