Making your own vegetarian thai curry from scratch is much easier than you think. There is no need to buy a ready-made thai curry paste from a store, because you need less than 10 minutes to prepare you own. The secret is in the correct ingredients (kaffir lime leaves, lemon grass and galangal), which you can easily find in any Asian store. You can also freeze the herbs and roots and use fresh every time you need them.
There are three famous thai curries: green curry, yellow curry and red curry. This recipe shows how to make vegetarian green curry. You can add any vegetables that you like, as well as tofu, or anything else you love to have in your curry. It is a quick and very healthy meal, which also suit vegan and gluten-free diet!
- galangal – 2 cm long
- kaffir lime leaves – 8-10 leaves
- lemon grass – 4 sticks
- red/green chilli – 1
- coriander powder – 1 tsp
- cumin powder – 1 tsp
- garlic – 1 clove
- onions – 2 medium-sized
- fresh coriander – a handful
- coconut milk – 1 can (400 ml)
- carrot – 1 medium
- mushrooms (champignon or shiitake) – 5-7
- red paprika – 1
- any other vegetables of choice or tofu
Step 1. Peel and chop lemon grass stalks.
Step 2. Pulse lemon grass, galangal, lime leaves, chilli, garlic, onions, fresh coriander, coriander powder and cumin powder in a food processor, until it turns into a nice smooth paste. If required, add a few spoons of cold water.
Step 3. Chop the vegetables into any shape you like, don’t make them too small. Stir fry your vegetables for about 5 minutes.
Step 4. Add your ready curry paste, mix everything nicely, make sure that the vegetables are covered with the paste. Cook for 5 more minutes.
Step 5. Add coconut milk and cook for 5-7 minutes more. If you want it less thick, add a bit of water or vegetable stock.
You can garnish your vegetarian thai green curry with some fresh coriander and serve with plain rice.
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