Recipe: Vegetarian Thai Green Curry

One of my favourite ways to pare down my over-stocked vegetable drawer is to throw a whole bunch of stuff in a wok and make a delicious spicy Thai curry. I love both green and red curries but tend to cook green more often as it’s not quite as sweet and has a nice ‘kick’ to it.

Again, this is one of those recipes where you can pick and choose what veggies you want to use but I’ve posted my favourite mix below. I’d never used water chestnuts before but they were quite good. They stayed slightly crunchy, so added an interesting texture to the mix, that complemented the soft, squishy tofu.
 

Vegetarian Thai Green Curry

Serves 4

ingredients:

1 tablespoon olive oil
5-6 tablespoons vegetarian green curry paste (if using a jar, check it does not contain fish/fish sauce)
1 can coconut milk
1-2 tablespoons brown sugar
¼ cup fresh basil leaves
½ an onion, chopped finely (I used red onion for a sweeter taste)
Juice of half a lime
200g firm tofu, cubed
200g canned water chestnuts
2 cups broccoli florets
1 small sweet potato, peeled and cubed
½  medium red pepper, stemmed, seeded, and cut into strips
½ medium aubergine, cubed
Handful of baby corn, trimmed

Method:

Heat oil in wok or large frying pan and lightly fry onions until starting to soften.

Add curry paste and 2 tablespoons of the coconut milk and fry on med-high heat, stirring constantly, for 2 minutes

Separately cook sweet potato until par boiled

Add tofu and cook on high heat for 1-2 minutes

Add remaining coconut milk and then vegetables every minute or so in order of time needed to cook, ie. broccoli and sweet potato, then aubergine and baby corn, then pepper, and finally water chestnuts (nice when they retain a bit of crunch).

NB: If your mixture does not have enough liquid, you can add up to 500ml vegetable stock. I used about 150ml and it was fine as I like my curry a bit chunky, rather than soupy (even if that’s not traditional!)

Reduce heat and squeeze in the lime juice.

Add brown sugar and simmer on medium heat for 5-6 minutes, adding basil leaves around 2 minutes towards the end.

Taste test mixture and tweak to your personal taste, eg. If too spicy, add more coconut milk or sugar, if too sweet, add more stock etc.

Serve over steamed jasmine rice and garnish with fresh basil.

Enjoy!

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