Veg Thai Green Curry Ingredients

Vegetarian Thai Green Curry Recipe

Ingredients:

• 2 tbsp Vegetable Oil
• 3 tbsp Thai Green Curry Paste
• 1 can (400ml) Coconut Milk
• 1 cup Vegetable Stock
• 1-2 Kaffir Lime Leaves (torn into pieces)
• 1-2 tbsp Soy Sauce (or Tamari for gluten-free)
• 1 tsp Brown Sugar
• 1 medium Eggplant (cut into bite-sized pieces)
• 1 cup Broccoli Florets
• 1 cup Baby Corn (halved lengthwise)
• 1 Red Bell Pepper (sliced)
• 1/2 cup Snow Peas
• 1/2 cup Fresh Basil Leaves (Thai basil if available)
• 1 tbsp Lime Juice (freshly squeezed)
• Fresh Red Chilies (optional, for garnish)
• Cooked Jasmine Rice (for serving)

Instructions:

1. Prepare the Curry Base: Heat vegetable oil in a large pan or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes, stirring frequently, until fragrant.

2. Add Coconut Milk and Stock: Pour in the coconut milk and vegetable stock, stirring to combine. Add the torn kaffir lime leaves for a burst of citrusy flavor.

3. Season the Curry: Stir in the soy sauce and brown sugar. Let the curry come to a simmer.

4. Cook the Vegetables:

   • Add the eggplant and let it simmer for 5-7 minutes until it softens slightly.
   • Add the broccoli, baby corn, red bell pepper, and snow peas. Simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.

5. Finish the Curry: Stir in fresh basil leaves and lime juice just before serving. Taste and adjust seasoning, adding more soy sauce for saltiness or lime juice for tanginess.

6. Serve: Ladle the curry into bowls and garnish with fresh red chilies for extra heat if desired. Serve hot with steamed jasmine rice on the side.

Enjoy your creamy, fragrant Vegetarian Thai Green Curry!

This curry is flexible, so feel free to swap or add any vegetables you love!