Vegetarian Thai Green Coconut Curry

Name: Vegetarian Thai Green Coconut Curry
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Cuisine: Thai,Asian
Ingredients: 1 stalk fresh lemongrass, thinly sliced (or 3 tablespoons frozen); 1/4 can coconut milk; 1 to 3 Thai green chiles (or jalapeño); 1 cup packed fresh cilantro leaves and stems; 1 shallot, chopped; 4 to 5 cloves garlic; 1 (1- to 2-inch) piece galangal (or ginger), sliced; 1 tablespoon soy sauce; 2 tablespoons fresh lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground white pepper; 1 teaspoon brown sugar; 1/2 teaspoon salt; 1 to 2 tablespoons olive oil; 1 1/2 cups cubed firm tofu (or canned chickpeas, rinsed and drained); 1/2 to 3/4 cup vegetable stock or water; 2 to 3 fresh or frozen makrut lime leaves; 3/4 can coconut milk; 1 green bell pepper, chopped into bite-size pieces; 1 to 1 1/2 cups chopped asparagus (or green beans); 1 large handful cherry tomatoes; 1/2 cup fresh Thai basil (or sweet basil)

A simple vegetarian Thai Green Curry is prepared from scratch, featuring a homemade green curry paste.

⭐ 4.2 (54 reviews) Prep: 20 minCook: 22 minTotal: 42 minYields: 2 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Thai Asian

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Ingredients

For the Green Curry Paste:

1 stalk fresh lemongrass, thinly sliced (or 3 tablespoons frozen)
1/4 can coconut milk
1 to 3 Thai green chiles (or jalapeño)
1 cup packed fresh cilantro leaves and stems
1 shallot, chopped
4 to 5 cloves garlic
1 (1- to 2-inch) piece galangal (or ginger), sliced
1 tablespoon soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
1 teaspoon brown sugar
1/2 teaspoon salt

For the Remainder of the Dish:

1 to 2 tablespoons olive oil
1 1/2 cups cubed firm tofu (or canned chickpeas, rinsed and drained)
1/2 to 3/4 cup vegetable stock or water
2 to 3 fresh or frozen makrut lime leaves
3/4 can coconut milk
1 green bell pepper, chopped into bite-size pieces
1 to 1 1/2 cups chopped asparagus (or green beans)
1 large handful cherry tomatoes
1/2 cup fresh Thai basil (or sweet basil)

Instructions

Process all green curry paste ingredients in a blender or food processor, adding more coconut milk if needed, or mince and mix by hand; set aside.
Heat 1 to 2 tablespoons of oil in a wok or large frying pan over medium-high heat, then stir-fry the curry paste for 1 minute.
Add tofu or chickpeas and stir to coat.
Stir in stock and lime leaves (if using), then reduce heat to medium-low and simmer for 5 to 7 minutes.
Add coconut milk and vegetables, simmering for 10 to 13 minutes until vegetables soften.
Remove from heat and adjust seasoning.
Serve garnished with fresh basil and optional sliced red chili peppers.

Nutritional Info (per serving)

Calories: 852 kcal

Carbohydrate: 50 g

Cholesterol: 0 mg

Fiber: 10 g

Protein: 32 g

Saturated Fat: 41 g

Sodium: 1290 mg

Sugar: 14 g

Fat: 67 g

Unsaturated Fat: 0 g