Sweet Vegetable And Coconut Green Curry Recipes

THAI GREEN CURRY

Steps:

• Heat oil in a heavy based skillet or pot over medium high heat.
• Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
• Add chicken broth and coconut milk, mix to dissolve paste.
• Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
• Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
• Add kaffir lime leaves. Mix then bring to simmer.
• Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
• Add eggplants, cook 5 minutes until soft.
• Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
• Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
• Serve curry over jasmine rice with garnishes of choice.

GREEN CURRY

Steps:

• Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
• Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
• Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

EASY COCONUT CURRY

Steps:

• Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
• In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
• Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
• Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
• Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

THAI GREEN CURRY WITH VEGETABLES

Steps:

• Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.
• Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.
• Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.
• Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.

MARRAKESH VEGETABLE CURRY

Steps:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!

VEGETARIAN THAI GREEN COCONUT CURRY

Steps:

• Gather the ingredients.
• Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste; you may need to add more coconut milk if using a blender. To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a mortar and pestle to mash dry ingredients followed by liquid ingredients. Set aside.
• Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the green curry paste. Stir-fry for 1 minute to release the fragrance.
• Add the tofu or chickpeas and stir until all ingredients are covered well with sauce.
• Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes.
• Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or until the vegetables have softened.
• Remove curry from heat and taste for salt and spice.
• Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (gently tear larger leaves into shreds). Sliced red chile peppers can also be used as a topping, one that adds more heat.

VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
• Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
• Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

GREEN COCONUT CURRY WITH VEGETABLES

Steps:

• In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
• Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

TOFU, CAULIFLOWER & SWEET POTATO GREEN CURRY

Steps:

• Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Pat tofu dry and add to the pan. Cook in a single layer, until browned on the bottom, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until browned on all sides, about 4 minutes more. Transfer to a plate.
• Add curry paste to the pan and cook, stirring, for 1 minute. Stir in coconut milk and fish sauce and bring to a simmer. Add cauliflower, sweet potato and scallion whites. Reduce heat to maintain a simmer, cover and cook until the vegetables are tender, 12 to 14 minutes. Stir in the tofu and lime juice.
• Garnish with scallion greens and cilantro and serve with lime wedges, if desired.

VEGETABLE GREEN CURRY

Steps:

• Sauté bell peppers and onion in oil with salt and pepper to taste in a 12-inch nonstick skillet over moderately high heat until edges of vegetables are golden, about 5 minutes. Stir in garlic and curry paste and cook, stirring, 1 minute. Add sweet potatoes, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add snow peas and simmer, uncovered, until sauce is slightly thickened. Stir in cilantro.