Best 5 Green Curry Vegetables Recipes

Prepare to embark on a culinary adventure as we explore the vibrant flavors and aromas of green curry vegetables, a dish that embodies the perfect balance of spicy, creamy, and herbaceous notes. With its origins in Thailand, green curry has gained immense popularity worldwide for its distinctive green hue and the delightful interplay of textures between tender vegetables and a rich, flavorful sauce. Join us as we delve into the art of crafting this delicious and visually stunning dish, providing you with expert tips and guidance to create an unforgettable green curry vegetable experience.

Check out the recipes below so you can choose the best recipe for yourself!

THAI VEGETABLES IN GREEN CURRY

Thai Vegetables in Green Curry image

This is a Thai-inspired, green coconut curry with eggplant and sweet potatoes. Adjust amount of curry paste to suit your taste. Serve with steamed rice.

Provided by BATCAVES

Categories World Cuisine Recipes Asian Thai

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
3 tablespoons green curry paste
1 (14 ounce) can coconut milk
1 cup water
1 medium sweet potato, peeled and cubed
1 medium eggplant, sliced
2 red Thai chile peppers, diced
6 kaffir lime leaves
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons brown sugar
2 teaspoons lime zest
½ cup chopped cilantro, or to taste
½ cup chopped Thai basil, or to taste

Steps:

Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.
Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and kaffir lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.
Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 29.4 g, Fat 28.8 g, Fiber 7.7 g, Protein 9.1 g, SaturatedFat 19.2 g, Sodium 816.3 mg, Sugar 9.1 g

GREEN CURRY VEGETABLES

Green Curry Vegetables image

Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.

Provided by Sarah Dipity

Categories Main Dish Recipes Curries Vegetarian

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

2 (14 ounce) cans unsweetened coconut milk
2 medium yellow squash
1 medium zucchini
3 tablespoons sesame oil, divided
1 large sweet onion, sliced
1 cup snow peas
½ cup sliced fresh mushrooms
1 tablespoon garlic, minced
1 tablespoon green curry paste, or more to taste
1 cup frozen peas
1 cup vegetable broth
½ cup baby corn, drained
½ cup sliced bamboo shoots, drained
1 tablespoon white sugar
1 tablespoon soy sauce
1 (12 ounce) package extra-firm tofu, cubed
1 cup fresh bean sprouts
10 leaves fresh basil

Steps:

Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 20.4 g, Fat 37.9 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 26.2 g, Sodium 336.7 mg, Sugar 7.7 g

GREEN COCONUT CURRY WITH VEGETABLES

Green Coconut Curry With Vegetables image

If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Recipe #39109). Adapted from Vegetarian Times cookbook.

Provided by Sharon123

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 -4 tablespoon green curry paste (or 1-4 tbls. jalapeno pepper and cilantro)
7 ounces coconut milk
7 ounces evaporated milk
1 tablespoon soy sauce
1 1/2 inches slice gingerroot, peeled and shredded
6 -8 kaffir lime leaves (or zest from 1 lime)
4 cups chopped vegetables (zucchini, cauliflower, broccoli or carrots)
4 cups cooked white rice (or noodles)
10 fresh basil leaves, minced

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!

THAI GREEN CURRY WITH TOFU AND VEGETABLES

Thai Green Curry with Tofu and Vegetables image

Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Green Curry Paste for Thai Tofu and Vegetables
8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
4 cups cooked jasmine or basmati rice, for serving
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

GRILLED VEGETABLES WITH GREEN CURRY MARINADE

Grilled Vegetables With Green Curry Marinade image

A mix of fresh veggies in a tangy marinade. It helps to have a grill basket for this, or really small openings on your grill grates. Orange bell peppers and green beans (instead of asparagus) can also be used. This serves 4 as a side or salad topping, or 2 as a main dish. My green curry paste is fairly mild, so if yours is hot, adjust amount according to tastes.

Provided by Outta Here

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lime, juice of (fresh)
1 orange, juice of (fresh)
2 tablespoons olive oil
1 tablespoon fresh cilantro, minced
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons green curry paste
1 medium zucchini, unpeeled and cut into 1/4-inch rounds (cut at an angle)
4 -6 large cremini mushrooms, quartered
1/2 yellow bell pepper, seeded and slice into 1/4-inch strips
1/2 red bell pepper, seeded and slice into 1/4-inch strips
1/2 lb fresh asparagus, tough stem ends trimmed and spears cut into 3-inch pieces (use thin spears)
1/2 large purple onion, peeled and cut into rings (separate rings)

Steps:

Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
3. Prepare grill. (I use a gas grill).
4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
5. Remove from heat and serve, or cool to room temperature and use on a salad.

Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh vegetables: Fresh vegetables will give your curry the best flavor and texture. If you can, try to use organic vegetables whenever possible.
Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Use a good quality green curry paste: The green curry paste is what gives this dish its signature flavor. Be sure to use a good quality paste that is made with fresh ingredients.
Add the coconut milk gradually: When you're adding the coconut milk, do it gradually. This will help prevent the curry from curdling.
Simmer the curry gently: Once the curry is simmering, let it simmer gently for at least 15 minutes. This will allow the flavors to meld and develop.
Serve with rice: Green curry is traditionally served with rice. You can also serve it with noodles or your favorite bread.

Conclusion:

Green curry vegetables is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with fresh vegetables and flavorful spices, and it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give green curry vegetables a try. You won't be disappointed!