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Vegetarian Thai Green Curry (Vegan/Gluten-free)

  • 4servings
  • 35minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, E, P
MineralsSelenium, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 to 3 cups good-tasting vegetable or faux-chicken stock*

  2. 1 can good-quality (thick) coconut milk

  3. 1/2 to 2 cups canned chickpeas, drained

  4. 1 to 1/2 cups fresh shiitake or baby portobello mushrooms, sliced

  5. 1 red and 1 yellow bell peppers, sliced into chunky pieces

  6. 1/2 to 2 cups cherry tomatoes, sliced in half

  7. 1 cup lightly chopped fresh spinach

  8. handful fresh basil and coriander/cilantro

  9. 1-2 Tbsp. coconut oil or vegetable oil

  10. 1 lime leaf OR substitute bay leaf

  11. GREEN CURRY PASTE:

  12. 1 stalk lemongrass , minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)

  13. 1-3 Thai green chilies OR jalapeno, sliced (to taste)

  14. 1 shallot, sliced, OR 4 Tbsp. minced purple onion

  15. 4 cloves garlic

  16. 1 thumb-size piece of galangal OR ginger, sliced

  17. 1/2 cup chopped fresh coriander/cilantro leaves & stems

  18. 1/4 cup fresh basil leaves

  19. 1/2 tsp. ground cumin

  20. 1/2 tsp. ground coriander

  21. 1 1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)

  22. 1 1/2 Tbsp. Golden Mountain Sauce , OR substitute

  23. 1 more Tbsp. soy sauce

  24. 1 tsp. dark soy sauce OR sweet soy sauce

  25. 2 lime leaves , fresh or frozen, cut into slivers with scissors, OR 1 Tbsp. fresh lime juice

  26. 2 tsp. brown sugar

Instructions Jump to Ingredients ↑

  1. Place all 'green curry paste' ingredients in a food processor, large chopper, or blender. Blitz well to create a fragrant Thai curry paste. Note: if using a blender, add a few Tbsp. of the coconut milk to help blend ingredients.

  2. Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add 3/4 of the green curry paste, reserving the rest for later. Stir-fry paste in oil until fragrant (about 1 minute).

  3. Add the stock, the kaffir lime leaf or bay leaf, plus 1/2 can coconut milk. Stir and bring to a boil. Add the chickpeas and mushrooms and gently boil 5 minutes, or until mushrooms are nearly cooked.

  4. Reduce heat to medium and add peppers. Simmer 2 minutes, or until peppers have softened but are still bright in color.

  5. Add spinach and tomatoes plus remaining green curry paste. Gently stir, then continue simmering another 1-2 minutes, until spinach is lightly cooked.

  6. Reduce heat to minimum. Add remaining coonut milk, stirring to dissolve. Now taste-test the curry, adding more Golden Mountain sauce or soy sauce if not salty or flavorful enough. If too salty, add a squeeze of lime or lemon juice. If too sour, add a little more sugar. If not spicy enough, add more chili. If too spicy, add more coconut milk.

  7. Scoop curry into a serving bowl or portion out into individual serving bowls. Top with fresh basil and coriander. Serve with steamed rice OR my Easy Thai Coconut Rice , and ENJOY!

  8. Vegetarian Stock Cooking Tip: The richer-tasting your stock, the better your curry will turn out. If using stock cubes, be generous with them, but to taste - you don't want the stock too salty, just very flavorful.

  9. Other Vegetables : Feel free to experiment with this curry by substituting other vegetables. Some good ones: cauliflower, carrot, broccoli, yam or sweet potato, asparagus, green beans, eggplant, zucchini, squash or pumpkin.

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