Green Curry Vegetables Recipes

Steps:

• Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
• Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
• Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
• Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.

Steps:

• In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Steps:

• Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
• Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
• If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.

Steps:

• Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
• 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
• 3. Prepare grill. (I use a gas grill).
• 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
• 5. Remove from heat and serve, or cool to room temperature and use on a salad.

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

Steps:

• Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
• Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
• Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
• To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

Steps:

• In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
• Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!