GREEN CURRIED VEGETABLES
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
- To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
GREEN CURRY VEGETABLES
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
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 VEGETABLE CURRY
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g
VEGETABLE THAI GREEN CURRY
This has become my favorite dish. It's nutritious and vegan friendly. I have to have it once a week. My family loves it as well. Serve with cooked rice or rice noodles.
Provided by KCOOPER78
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl.
- Heat another tablespoon of oil in the skillet. Add mushrooms and saute until tender, about 5 minutes. Transfer to the bowl with the eggplant.
- Add remaining oil, onion, garlic, and Thai chile to the skillet. Cook until onion begins to soften, about 5 minutes. Stir in coconut milk, broth, curry paste, snow peas, bell pepper, and salt. Return eggplant and mushrooms to the skillet.
- Bring curry to a simmer, reduce heat to low, and cook until vegetables are tender, about 15 minutes.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 19.8 g, Fat 27.8 g, Fiber 5.4 g, Protein 9.6 g, SaturatedFat 7.1 g, Sodium 1064.1 mg, Sugar 7 g
More about "green curried vegetables recipes"
THAI GREEN CURRY WITH VEGETABLES - MINISTRY OF CURRY
From ministryofcurry.com
4.8/5 (33)Calories 360 per servingCategory Dinner, Entree, Lunch
- 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.
1-POT VEGETABLE GREEN CURRY - MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 21Calories 206 per servingCategory Entrée or Side
- Heat a large pot or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
- Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind. This is a technique I learned from Hot Thai Kitchen to avoid using oil since the coconut milk releases its natural oil/cream content once cooked for a few minutes. Stir occasionally and turn down heat as needed to prevent burning.
- Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms (if adding any animal protein or tempeh, do so now // if using tofu, I’d recommend cooking using this method and serving on the side of your curry for best texture). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
- Next, add your bell pepper and stir to coat. I like adding bell pepper at this time to soak up some of the curry paste flavor. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written) and vegetable broth. Stir to combine.
CURRY VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
4/5 (30)Servings 4
EASY VEGETABLE CURRY (30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
30-MINUTE THAI GREEN CURRY | FEASTING AT HOME
From feastingathome.com
THAI GREEN CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
THAI GREEN CURRY | RECIPETIN EATS
From recipetineats.com
THAI GREEN CURRY WITH SPRING VEGETABLES - COOKIE AND …
From cookieandkate.com
THAI CROCKPOT CURRY CHICKEN - CARLSBAD CRAVINGS
From carlsbadcravings.com
THAI-STYLE CRUNCHY VEGETABLE SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
VEGETARIAN THAI GREEN CURRY - COOKIE AND KATE
From cookieandkate.com
STIR-FRIED GREEN CURRY VEGETABLES | THAI KITCHEN - MCCORMICK
From mccormick.com
VEGAN GREEN CURRY VEGETABLES (GLUTEN FREE) ~ VEGGIE INSPIRED
From veggieinspired.com
TOFU AND GREEN PEA CURRY RECIPE | BON APPéTIT
From bonappetit.com
STEPH'S CHICKPEA CURRY WITH SPINACH AND RICE - PINCH OF YUM
From pinchofyum.com
CURRY VEGETABLES | THAI KITCHEN - MCCORMICK
From mccormick.com
CURRIED INDIAN VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
15-MINUTE VEGETABLE CURRY - BUDGET BYTES
From budgetbytes.com
GREEN CURRY VEGETABLES - VALERIE BERTINELLI
From valeriebertinelli.com
COCONUT CURRIED GREENS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGETABLE GREEN CURRY - RUNNING ON REAL FOOD
From runningonrealfood.com
You'll also love