Vegetarian Thai Green Curry 1


I was going to write my recipe for Tom Yam soup here but seeing as eatknitread beat me to it (what are the chances of two people writing the same recipe?) I’ll give you my easy peasy vegetarian Thai Green Curry recipe instead and will save my veggie version of Tom Yam for another day.

Last year we went on holiday to Thailand. As well as enjoying the vibrant culture of Bangkok we learnt to cook Thai food on a half day cookery course. It was great fun and we got to try lots of different Thai food as well as learning our hosts very own Thai cooking song.

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Thai cooking often has a reputation for using lots of seafood and fish sauce but it’s possible to make delicious Thai dishes without any animal products. This Thai Green Curry recipe is an adaptation from my course notes. Amounts are given for one person. Don’t be put off by the fancy sounding ingredients, you will be able to find dried or preserved ingredients in most large supermarkets. This is a pretty quick dish to make, taking about 20min from start to finish making it a great fresh and tasty work day dinner.

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1) Heat 1 tablespoon of oil in a pan. Add one teaspoon of Thai Green Chili Paste. (You can make your own thai green curry past but I use a shop bought paste. There are many varieties available at most supermarkets with an aisian food selection and you should be able to find variations that do not contain animal products.)

2) Add 1 crushed kaffir lime leaf, 1 slice of crushed galangal, 1 inch of cut lemon grass (If you can’t find fresh ingredients dried work just as well. Galangal looks similar to ginger but tasted very different. I’ve found tubes of Thai blend flavours in most supermarkets which contain lemongrass, kaffir lime leaves and galangal making this recipe even easier). Our cookery teacher told us Thais usually leave galangal, lemongrass and kaffir lime leaves in the curry when serving. Just watch out when you are eating if you don’t like woody stems.

Add four tablespoons of coconut milk

Add one handful of chopped vegetables (I use what’s in season)

Optional: Add tofu for added protein.

Cook until the sauce has reduced to a thick, creamy consistency

Thai Green Before

3) Add six tablespoons of water, 1 table spoon of soy sauce, 1 teaspoon of sugar and simmer until the vegetables are lightly cooked.

4) Once the veg are lightly cooked stir in 3 tablespoons of coconut milk

Serve with rice or noodles, garnishing the curry with corriander/mint/Thai basil/lime juice as preferred.

Eat and enjoy. Yum yum!

<a href=”http://www.flickr.com/photos/clarestorry/5163959765/” title=”Thai Green After by Clare Storry, on Flickr”><img src=”http://farm5.static.flickr.com/4050/5163959765_1d01496af6.jpg” width=”500″ height=”377″ alt=”Thai Green After” /></a>

Thai Green After

Oh yes, the Thai cooking song. I do have a video clip of us trying to sing in Thai but it’s not going on the internet. It would ruin your appetite.
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