- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: For Family
Vegan Thai Green Curry
Very aromatic and flavourful Thai cuisine experiment in my kitchen, it is also vegan and gluten free meal. I needed some green meal for St. Paddy’s Day. Using a combination of original Thai recipe and another vegetarian one, I made the Vegan Thai Green Curry. This is beautiful and simple to make from a scratch. Enjoy this delicious vegan Thai green curry recipe.
Ingredients
- brussels sprouts - 500g (halved)
- green peppers - 2 (chopped)
- potatoes - 100g (peeled and cut into 2cm/1cm in cubes)
- sugar snaps - 150g (halved diagonally)
- chestnut mushrooms - 300g (cut into quarters)
- coconut milk - 2 cans
- vegetable stock - 500ml
- kaffir lime leaves - 5 (fresh or frozen)
- lime juice - from 1 lime
- brown sugar - 2 tablespoons
- fresh Thai basil - 1 twig for garnish
- fresh coriander - for garnish
- spring onions - 2 (thin sliced) - for garnish
- fresh red chilli - 1 (thin sliced) - for garnish
- sea salt - to taste
- Green Curry Paste
- spring onions - 3 (chopped)
- green chillies - 4 (seeded and chopped)
- garlic cloves - 2 (chopped)
- ginger - 5cm fresh root (chopped)
- lemongrass - 1 (fresh - finely sliced)
- ground coriander - 1 teaspoon
- ground cumin - 1 teaspoon
- fresh coriander - a bunch
- olive oil - 2 tablespoons
Instructions
- Place all of the ‘green curry paste’ ingredients in a food processor or blender. Blend until mixture forms a coarse paste.
- Place green curry paste in large saucepan over medium heat and cook, stirring over a gentle heat for 2 minutes. Add coconut milk, vegetable stock and lime leaves and bring to boil. Reduce heat and cook for 10 minutes.
- Add brussels sprouts, potatoes and peppers. Cover the pan and bring to the boil, then lower the heat and simmer for 10 minutes or until brussels sprouts are almost tender.
- Add sugar snaps and mushrooms. Add lime juice and sugar, cover the pan. Simmer for 10 minutes, stirring occasionally.
- Season with salt. Cook uncovered for 5 minutes.
- Serve with jasmine rice and sprinkled with fresh coriander, spring onion, Thai basil and fresh red chilli.
