Emerald Garden Vibrant Vegan Thai Green Curry

Recipe Introduction

Quick Hook

Fancy a culinary trip to Thailand? Have you ever tried a truly mind blowing vegan thai curry ? Get ready for an explosion of flavour with my vibrant, plant based recipe.

Honestly, it’s so good you won't even miss the meat! It is so simple, everyone can make at home without a fuss.

Brief Overview

Thai green curry , originally from central Thailand, is known for its vibrant colour and bold flavours. This vegan recipe takes the traditional dish and makes it accessible to everyone.

It's a pretty easy meal. The prep time is about 20 minutes, and cooking takes around 30. This recipe will comfortably serve 4 people.

Main Benefits

One of the best things about this vegan thai curry is that it's packed with nutrients. Red bell pepper is high in vitamin C.

Green beans offer a good source of fiber. Plus, it's perfect for a cozy night in or impressing your mates.

This recipe is special because it captures the authentic Thai flavour without any animal products, offering a healthy and delicious meal.

It is so easy to make at home, that I am very happy to share it with everyone.

Ready to dive in? Let's take a look at what you'll need.

Alright, let's dive into making the best vegan thai curry ever! Seriously, this recipe is gonna be a game changer.

It's all about fresh ingredients and building layers of flavour. Trust me, it's easier than you think.

Ingredients & Equipment: Your Toolkit for a Tasty Curry

Before we get started, let's gather our supplies. You can’t make a Thai green curry masterpiece without the right gear, right?

Main Ingredients: The Flavor Foundation

Let's nail these quantities. This will help ensure the vegan recipe turns out banging.

• Curry Paste:
  • Olive Oil: 1 tbsp (15ml)
  • Brown Onion: 1 large (about 150g)
  • Garlic: 4 cloves , minced
  • Ginger: 1 inch (2.5cm) piece, grated
  • Green Chillies: 2-3 (adjust for heat)
  • Lemongrass: 2 stalks , finely chopped
  • Ground Coriander: 1 tbsp (7g)
  • Ground Cumin: 1 tsp (2g)
  • Turmeric Powder: ½ tsp (1g)
  • Fresh Coriander: ¼ cup (60ml), chopped
  • Lime Juice: From 1 lime
• Curry:
  • Coconut Oil: 1 tbsp (15ml)
  • Coconut Milk : 1 can (400ml/13.5 fl oz) - Full fat is key, trust me!
  • Vegetable Broth: 1 cup (240ml)
  • Soy Sauce: 1 tbsp (15ml)
  • Brown Sugar: 1 tbsp (15ml)
  • Lime Juice: From 1 lime
  • Red Bell Pepper : 1 , thinly sliced
  • Green Bell Pepper: 1 , thinly sliced
  • Broccoli Florets: 1 cup (100g)
  • Green Beans : 1 cup (100g), trimmed
  • Chickpeas: 1 can (400g), drained
  • Baby Spinach: 1 cup (50g)
  • Fresh Basil: For garnish
  • Cooked Rice: For serving

For key ingredients like coconut milk , go for the full fat version. Honestly, it makes ALL the difference in creaminess and flavour.

Also, fresher veggies mean more yum. Stale green beans ? Nah, mate.

Seasoning Notes: Spice Up Your Life!

Don't underestimate the power of seasoning. It’s what turns a bland dish into a flavour explosion.

• Essential Spice Combo: Coriander, cumin, and turmeric are your base.
• Flavour Boosters: Fresh ginger and garlic are non-negotiable.
• Quick Subs: No lemongrass? A bit of lemon zest can help in a pinch.

Equipment Needed: Keep It Simple

Let's be real, you don't need fancy gadgets for this.

• Food Processor: For the curry paste.
• Large Skillet or Wok: For cooking the curry. A deep pan will work too.
• Alternatives: No food processor? A blender works too! No wok? a large frying pan works as well.

This plant based thai food adventure is waiting for you!.

Now go on, make that vegan thai curry and enjoy it!

Emerald Garden: Mastering the Vegan Thai Curry Magic

Honestly, who doesn't love a good curry? Especially when it's bursting with flavour and good for ya! Today, we're diving headfirst into a vegan recipe that will transport you straight to the bustling streets of Bangkok: Vegan Thai Curry .

It's easier than you think, trust me! And the best part? It's totally plant based and ridiculously delicious. I promise, you'll be making this again and again.

Prep Steps: Your Secret Weapon to Curry Success

Essential mise en place

Get everything prepped and ready. Chop your red bell pepper , measure out your spices, drain those chickpeas you know the drill.

Having everything at your fingertips makes the whole process smooth sailing. You want this process as organised as a Jamie Oliver's kitchen.

Time saving organisation tips

Peel your ginger and garlic in one go. Chop all the veggies at once. This isn't rocket science, but doing it this way will save you precious minutes in the long run.

Plus, less washing up later bonus!

step-by-step: From Zero to Curry Hero

1. Blitz the Paste: Toss all the curry paste ingredients into a food processor. Blend until you get a vibrant green paste. ( 2 minutes)
2. Sauté the Goodness: Heat 1 tbsp (15ml) coconut oil in a large pan. Add your lovely green curry paste and cook on medium heat for 2- 3 minutes . Keep stirring to release all those fragrant aromas.
3. Coconutty Goodness: Pour in 1 (400ml/13.5 fl oz) can of coconut milk and 1 cup (240ml) of vegetable broth. Simmer gently.
4. Flavour Bomb: Add 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) brown sugar, and the juice of 1 lime . Taste and adjust. Does it need more zing? Add more lime!
5. Veggie Power: Throw in your sliced red bell pepper , green bell pepper , 1 cup (100g) broccoli florets, 1 cup (100g) green beans , and chickpeas. Cook for 8- 10 minutes until the veggies are tender crisp.
6. Spinach Finale: Stir in 1 cup (50g) of baby spinach until it wilts. It'll only take a minute or so.
7. Serve Like a Boss: Serve hot over rice. Garnish with fresh basil. Ta-da!

Pro Tips: Level Up Your Curry Game

Expert Techniques

Always sauté your curry paste! This is the key to unlocking the flavours. Trust me on this one. Don't skip this step if you want that proper thai basil curry flavour.

Common Mistakes

Don't overcook the veggies! Soggy veggies are a curry crime. You want them to have a little bite.

Well, there you have it, folks! My take on a ridiculously tasty vegan thai curry . It's easy, it's healthy, and it's packed with flavour.

So, get in the kitchen and give it a go. And don't forget to let me know how it turns out! Happy cooking!

Recipe Notes: Making This Vegan Thai Curry Your Own

Honestly, sometimes recipes need a little oomph , you know? A little personal touch. I want you to feel like you can make this vegan recipe your own , so here are a few ideas.

Serving Up Some Style

Let's talk presentation. Plating can make all the difference. I reckon a swirl of coconut milk on top, a scattering of fresh Thai basil curry leaves, and a wedge of lime really elevate things.

Serve your Thai green curry with fluffy jasmine rice, quinoa for a healthier twist, or even rice noodles. Complement it with a crisp cucumber salad or some veggie spring rolls.

Storing That Goodness

Got leftovers? Lucky you! This tofu curry keeps well. Pop it in an airtight container and it’ll be fine in the fridge for up to 3 days.

To reheat, gently simmer on the stove or microwave it. I wouldn’t recommend freezing this one, though. The coconut milk can get a bit weird after thawing.

I've been there and done that!

Tweaking the Thai Green Curry

Need to switch things up? No worries. For a gluten-free version, use tamari instead of soy sauce. Want to add more protein? Throw in some extra tofu curry or some edamame.

For seasonal swaps, use butternut squash in the autumn, or asparagus in the spring. Just have some fun with it!

Nutrition Nuggets

Okay, let's keep it real simple. This vegan Thai curry is packed with good stuff. We’re talking about vitamins from all the veggies like red bell pepper , fiber, and healthy fats from the coconut milk.

It’s a pretty balanced and satisfying meal, especially when you add the green beans . Just be mindful of the sodium content of the soy sauce or tamari.

So there you have it. Some simple tips to make this plant based thai food and vegan thai curry truly your own.

I know some people look for vegetarian curry recipes , or easy vegan meals and I think this is a real winner.

Go on, give it a go. I promise you won't regret it! You got this!

Frequently Asked Questions

Is this vegan thai curry recipe difficult to make? I'm a bit of a novice in the kitchen.

Not at all! This vegan thai curry recipe is designed to be super simple, even for beginners. It’s more about layering flavours than complex techniques, so don't worry if you're not Mary Berry just yet. Just follow the steps and you'll have a delicious, restaurant worthy curry in no time.

Think of it as your "Great British Bake Off" practice round for savoury dishes!

Can I adjust the spice level in this vegan thai curry? I don't want it to blow my head off!

Absolutely! Spice is a personal thing, isn't it? You can easily control the heat by adjusting the amount of chillies you use in the curry paste. Start with fewer chillies, taste as you go, and add more if you want to kick it up a notch.

Remember, you can always add more heat, but you can’t take it away, so start small, like adding milk to tea!

What other vegetables can I use in this vegan thai curry if I don't have the ones listed?

Feel free to get creative and use whatever veggies you have on hand! Zucchini, eggplant, mushrooms, or even butternut squash would all be delicious additions. This vegan thai curry is very forgiving, so don't be afraid to experiment and use up those lurking veggies in the fridge!

It's like "Ready Steady Cook" but with Thai Curry!

How long does this vegan thai curry last in the fridge, and can I freeze it?

Your lovely vegan thai curry will keep in the fridge for about 3-4 days in an airtight container. For longer storage, it freezes beautifully! Just let it cool completely before transferring it to a freezer safe container. It can be frozen for up to 2-3 months.

Just thaw it overnight in the fridge and reheat thoroughly on the hob or in the microwave before serving.

Is there anything I can substitute for coconut milk in this recipe? I'm not a big fan.

If you're not a fan of coconut milk, you could try using cashew cream. To make it, soak raw cashews in hot water for at least 30 minutes, then drain and blend them with fresh water until smooth and creamy.

You can also use a blend of plant based milk (like oat or almond) and a thickening agent like cornstarch to mimic the creaminess of coconut milk.

What are some good side dishes to serve with this vegan thai curry?

This curry is fantastic on its own, but it’s even better with some tasty sides! Brown rice, quinoa, or noodles are all classic choices for soaking up that delicious sauce. You could also serve it with crispy spring rolls for some extra crunch, or a refreshing cucumber salad to balance out the richness of the curry.

Garnish with chopped peanuts and coriander for a lovely finishing touch!