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
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
VEGETARIAN THAI RED CURRY
Spicy, creamy Thai red curry with vegetables and tofu.
Provided by Anibas
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
- Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
- Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
- Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
- Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 39.8 g, Fat 37.4 g, Fiber 7.4 g, Protein 18.4 g, SaturatedFat 22.8 g, Sodium 190.1 mg, Sugar 10.9 g
THAI VEGETABLE CURRY
This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.
Provided by Shuzbud
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
- Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
- In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
- By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
- Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
- When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
- Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
- Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
- Serve immediately with freshly cooked rice.
- NB: This keeps well in the fridge and can be reheated in he microwave the next day.
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- In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
- Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
- Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
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