Vegetable Thai Green Curry

My Vegetable Thai Green Curry is a pretty feisty monster! I love spice and I love a South East Asian Curry - as heat goes, I've eaten some hard to handle dishes in my time. All of them Thai!

My eyes My Eyes!

One restaurant in particular in Thailand served up a green curry so spicy I thought I might go blind. After two mouthfuls, I called it a day - all this to much laughter from the locals.

If I eat a green curry, I'm prepared for a spice hit, but with most of spicy dishes, I don't over do it. It's not a pissing competition here, my food is tasty and that's pretty much it! I'll give you HOT, but not at a "my eyes! MY EYES!" level.

Quick curry? It's in the bag.

After the mighty Massaman Beef curry, green curry is my favourite to eat at home. I always have this spice paste in little bags, ready to use for a curry, or as a marinade or base of a stir-fry. All Thai pastes can be used as a starting point for things other than curries, so make a big batch and, like me freeze it. You'll be high-fiving yourself when you're tired and want a tasty curry in front of you in 20 minutes.

I've eaten countless versions of green curry over the years - with all kinds of ingredients - chicken, pork, beef, duck, seafood and even blood cubes! But for this version I'm keeping it simple with vegetables. I've suggested the vegetables I have at home right now, but the sauce can take whatever veg you have on hand.

The final dish is a creamy, vibrant hit of spice and the lime at the end adds a sour citrus note to freshen the flavour for a more rounded taste.

How to make my Vegetable Thai Green Curry

Vegetable Thai Green Curry
Vegetable Thai Green Curry
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course:Main Course
Cuisine:Thai
Keyword:Curry, Vegan, Vegetarian
Servings: 4
Calories: 367kcal

Ingredients

For the paste

  • 6 green thai chillies (chopped).
  • 1 lemon grass stalk (white part only chopped - reserve the rest)
  • 2 shallots (chopped)
  • 2 stalks fresh coriander stems (chopped - reserve leaves)
  • 1/2 tbsp cumin powder
  • 1/2 tbsp coriander powder
  • 1 tsp shrimp paste
  • 4 cloves garlic
  • 1/2 tsp fresh galangal (or 1 teaspoon fresh ginger - chopped)
  • 1 kaffir lime leaf
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Other Ingredients

  • 2 kaffir lime leaves
  • 1 400ml can coconut milk (diluted with 200ml water)
  • 4 tbsp peanut oil
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 300 g assorted vegetables (cut into equal sizes) - I used broccoli, carrot, onion and eggplant
  • 1 lime (juice of)

Instructions

To make the paste

  • Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry

  • Heat the oil in a wok over a moderate temperature.
  • Add the paste to the pan and stir for 3-4 minutes until fragrant.
  • Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.
  • Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.
  • Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.
  • Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit. Serve with lots of fluffy Jasmine rice

Nutrition (per serving)

Calories: 367kcalCarbohydrates: 13gProtein: 4gFat: 36gSaturated Fat: 21gCholesterol: 14mgSodium: 1059mgPotassium: 355mgFiber: 1gSugar: 5gVitamin A: 121IUVitamin C: 19mgCalcium: 54mgIron: 5mg
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