VEGETARIAN THAI GREEN CURRY
Spicy, flavorful, easy Thai curry. Make sure curry paste is vegetarian. Serve with rice.
Provided by Katie_C_S
Categories World Cuisine Recipes Asian
Time 1h1m
Yield 4
Number Of Ingredients 14
Steps:
- Dab tofu with a clean dish towel to remove excess moisture.
- Heat 2 tablespoons peanut oil in a saucepan over medium-high heat. Fry tofu, turning occasionally, until golden brown, 5 to 8 minutes.
- Trim ends of lemongrass stalks and peel off tough outer layers. Pound inner stalks gently with a heavy object to bruise and flatten out.
- Heat remaining 1 tablespoon peanut oil in a saucepan over medium heat. Cook and stir curry paste until fragrant, about 1 minute. Stir in lemongrass, 1/4 cup coconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime leaves. Simmer until flavors combine, about 5 minutes.
- Pour remaining coconut milk into the saucepan. Add soy sauce. Bring to a boil; reduce heat and simmer until carrot and green bell pepper are nearly tender, 10 to 15 minutes. Stir in fried tofu, bamboo shoots, and green peas. Simmer until bamboo shoots and green peas are heated through, about 5 minutes.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 47.4 g, Fat 40.8 g, Fiber 23.3 g, Protein 21.3 g, SaturatedFat 21.6 g, Sodium 655.2 mg, Sugar 16.7 g
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F Patricia Pereira
[email protected]No thanks.
Marie Pacheco
[email protected]I wouldn't recommend it.
Richard Lutaaya
[email protected]I'll pass.
Tyler Macko
[email protected]Not my favorite.
Atusasiire Esther
[email protected]Meh.
Sheraz Karamat
[email protected]This recipe was a disaster. The curry paste was way too spicy and the coconut milk made it too oily. The vegetables were overcooked and the tofu was mushy. I would not recommend this recipe to anyone.
Osman Junior Koroma
[email protected]I found this recipe to be a bit bland. The curry paste didn't have much flavor and the coconut milk made it too creamy. I would recommend adding more spices and herbs to the curry paste to give it more flavor.
Tammie Godwin
[email protected]This curry was a bit too spicy for my taste, but my husband loved it. The flavors were great and the vegetables were cooked perfectly. I would recommend using less chili paste if you don't like spicy food.
Adefeso Oluwatoyin
[email protected]Delicious and easy to make. The curry paste had a great flavor and the coconut milk made it creamy and rich. The vegetables were cooked perfectly and the tofu was nicely browned. I served it with jasmine rice and it was a perfect meal.
Ritienne Said
[email protected]Amazing flavors! This curry was a hit at our dinner party. The curry paste was flavorful and the coconut milk made it creamy and rich. The vegetables were cooked perfectly and the tofu was nicely browned. We served it with jasmine rice and it was a p
Anne marie Portsmouth
[email protected]This vegetarian Thai green curry was a delicious and satisfying meal. The curry paste had a great flavor and the coconut milk made it creamy and rich. The vegetables were cooked perfectly and the tofu was nicely browned. I served it with jasmine rice
Lookz Rhoo
[email protected]I'm new to Thai cooking, but this recipe was easy to follow and the results were fantastic. The curry was creamy and flavorful, with a nice kick of spice. The vegetables were cooked perfectly and the tofu was nicely browned. I served it with jasmine
Chantel Champelle
[email protected]This curry was a hit! I made it for a dinner party and everyone raved about it. The flavors were complex and satisfying, with a nice balance of heat and sweetness. The vegetables were perfectly cooked and the curry had a beautiful green color. I high
Red Jasper
[email protected]Amazing recipe! I was craving Thai food and this vegetarian green curry hit the spot. The flavors were authentic and delicious. I particularly enjoyed the interplay of the spicy curry paste and the creamy coconut milk. The vegetables were cooked perf
kalkidan bekele
[email protected]I've tried numerous vegetarian Thai green curry recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was an incredibly flavorful and aromatic curry. The curry paste had just the right amount of
Zaw Nwae Oo
[email protected]This vegetarian Thai green curry was an absolute delight! The flavors were perfectly balanced, with a creamy coconut broth and a hint of spice. The vegetables were cooked to perfection, still retaining their vibrant colors and textures. I especially