Thai Green Curry Recipe Vegan Recipe

Vegetable oil: Used for sautéing the curry paste to release its flavors.

Coconut milk: Provides a rich and creamy base for the curry.

Green curry paste: The main source of flavor and heat in the dish.

Mixed vegetables: A combination of bell peppers, carrots, and broccoli for texture and nutrition.

Soy sauce: Adds a salty and umami depth to the curry.

Sugar: Balances the flavors with a touch of sweetness.

Basil leaves: Fresh and aromatic, they enhance the overall flavor of the curry.

When cooking green curry paste in the vegetable oil, make sure to stir constantly to prevent it from burning. This step is crucial as it helps to release the full aroma and flavor of the curry paste. Once you add the coconut milk, use a whisk to blend it smoothly with the paste, ensuring a creamy and consistent base for your curry.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai green curry.

• coconut milk - Substitute with almond milk: Almond milk is a lighter alternative, though it lacks the richness of coconut milk.

• green curry paste - Substitute with red curry paste: Red curry paste provides a different flavor profile but still offers a spicy kick.

• chopped mixed vegetables - Substitute with zucchini and snap peas: Zucchini and snap peas add a fresh, crunchy texture to the curry.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor.

• fresh basil leaves - Substitute with cilantro: Cilantro provides a fresh, herbaceous note that complements the curry.

• Allow the Thai green curry to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and a diluted sauce.
• Transfer the curry into an airtight container. For best results, use a container that fits the amount of curry closely to minimize air exposure.
• Label the container with the date of preparation. This ensures you keep track of freshness and consume it within a safe timeframe.
• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The coconut milk and fresh basil leaves will maintain their flavor and texture well within this period.
• For longer storage, place the airtight container in the freezer. The curry can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the integrity of the mixed vegetables.
• Reheat the curry gently on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent the coconut milk from separating.
• If the curry appears too thick after reheating, add a splash of coconut milk or vegetable broth to achieve the desired consistency.
• Avoid reheating the curry multiple times, as this can degrade the texture of the vegetables and diminish the flavors. Reheat only the portion you plan to consume.
• Enjoy your reheated Thai green curry with freshly steamed rice for a comforting and flavorful meal.

• Large pot: Used to heat the vegetable oil and cook the curry paste and vegetables.

• Wooden spoon: Ideal for stirring the curry paste and mixing the ingredients without scratching the pot.

• Measuring spoons: Necessary for accurately measuring the vegetable oil, green curry paste, soy sauce, and sugar.

• Measuring cup: Used to measure the coconut milk and chopped mixed vegetables.

• Chef's knife: Essential for chopping the mixed vegetables.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Serving spoon: Used to serve the hot curry with steamed rice.

• Rice cooker: Convenient for cooking the steamed rice to accompany the curry.

• Mixing bowl: Useful for holding the chopped mixed vegetables before adding them to the pot.

Prep ingredients ahead: Chop all vegetables and measure out coconut milk, green curry paste, soy sauce, and sugar before starting.

Use frozen vegetables: Save time by using pre-chopped frozen mixed vegetables.

Quick basil prep: Stack and roll basil leaves together, then slice them all at once.

One-pot cooking: Use a single large pot to minimize cleanup and streamline the cooking process.

Simmer while prepping: Start simmering the coconut milk and green curry paste while you chop the vegetables.