VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
VEGETARIAN THAI CURRY
More like the "yellow Thai curry," this recipe is very easy to make, and results are yummy. A great vegetarian dish for those nights when you just don't feel like meat. Serve with rice.
Provided by Kavli
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
- Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
- Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
- Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 15.6 g, Fat 32.1 g, Fiber 7.9 g, Protein 12 g, SaturatedFat 20.1 g, Sodium 53.1 mg, Sugar 6.6 g
VEGETARIAN THAI CURRY
I developed this recipe by taking the things I liked best from many recipes I have tried. This is lacto-ovo and does not use fish sauce.
Provided by Robin in Kansas
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan warm oil.
- Add onions and sauté until clear.
- Add curry paste and heat for 1 minute.
- Add broth and coconut milk.
- Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
- Add all other and simmer for 10-15 minutes.
- Serve over jasmine rice.
Nutrition Facts : Calories 456.6, Fat 19.9, SaturatedFat 16, Sodium 796.6, Carbohydrate 68.2, Fiber 2.6, Sugar 62.2, Protein 5
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
THAI VEGETABLE CURRY
This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.
Provided by Shuzbud
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
- Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
- In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
- By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
- Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
- When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
- Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
- Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
- Serve immediately with freshly cooked rice.
- NB: This keeps well in the fridge and can be reheated in he microwave the next day.
VEGETARIAN THAI CURRY FRIED RICE
This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.
Provided by CookingWithShelia
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse rice a few times under cold running water until water runs clear.
- Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
- Remove from heat and sprinkle with Thai basil.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 35.2 g, Cholesterol 62 mg, Fat 16.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 7.9 g, Sodium 144.4 mg, Sugar 0.9 g
More about "vegetarian thai curry recipes"
EASY VEGETARIAN THAI CURRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (1)Total Time 30 minsCategory MainCalories 384 per serving
- Heat vegetable oil in a large skillet or a dutch oven over medium heat until hot. Add the onion. Cook and stir until it turns lightly golden, 3 to 5 minutes.
- Add the ginger, garlic, and the red curry paste. Cook and stir until the curry is toasted, 1 minute or so. If the curry starts to burn, add a bit of vegetable stock to thin it out.
- Add the green beans, carrot, and the artichoke hearts. Stir and cook for 2 to 3 minutes to toast the vegetables.
- Add the vegetable stock, coconut milk, soy sauce, and sugar. Bring to a boil, then simmer for 8 minutes, or until the vegetables just turn soft.
27 THAI DISHES THAT ARE VEGAN OR VEGETARIAN - THE SPRUCE …
From thespruceeats.com
Author Darlene Schmidt
- Vegetarian/Vegan Pad Thai. This vegetarian take on pad Thai offers adequate protein in the form of eggs (use tofu for a vegan version) and crunchy nuts.
- Easy Vegan Tofu Satay in Coconut Sauce. Packed with flavor, this tofu satay only takes a few ingredients including peanut butter and red curry paste. The trick is to freeze the tofu ahead of time, let it thaw, and squeeze the moisture out.
- Thai Pineapple Fried Rice. This classic Thai pineapple fried rice recipe is perfectly delicious, no meat needed. Thai jasmine rice is fried up with chunks of pineapple plus cashews, peas, and currants with curry spices.
- Vegan Yellow Thai Curry With Mixed Vegetables. Thai yellow curry tends to be milder than green or red curries, and you can adjust the spice by adding less chili paste.
- Thai Green Mango Salad. Firm, unripe mangos add fresh crunch and flavor to this classic Thai salad. If it's summertime, add some halved cherry tomatoes for more brightness.
- Vegan Thai-Style Spring Rolls. These vegan Thai spring rolls are brimming with crispy vegetables and chewy noodles. They're fun to make, too—get your kids or spouse involved in the rolling and you'll be eating these fresh spring rolls in no time.
- Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang) Thai mango sticky rice (Khao Niaow Ma Muang) is a classic vegan Thai dessert and is sure to become a favorite at your house.
- Vegetarian Tom Yum Soup. Vegetarian tom yum soup is easy to make and is deliciously flavorful. Make it as an appetizer for a dinner party or as a nutritionally complete meal unto itself.
- Easy Coconut Rice. Coconut rice makes a great side dish to accompany a Thai curry or vegetable dish. It's simple to put together and makes any meal extra special.
- Vegan Stir-Fried Eggplant. This stir-fried eggplant gets its flavor from oyster sauce (use a vegan brand to make this vegetarian), soy sauce, and Thai chili peppers.
VEGETARIAN THAI CURRY RECIPE | STEP-BY-STEP RECIPE
From artofpalate.com
Cuisine FusionCategory Main CourseServings 3Estimated Reading Time 4 mins
VEGETARIAN THAI YELLOW CURRY - WOK & SKILLET
From wokandskillet.com
THAI VEGETARIAN COCONUT CURRY (UNDER 30 MINUTES) - LIVE …
From liveeatlearn.com
VEGAN THAI RED CURRY - LOVING IT VEGAN
From lovingitvegan.com
25 AUTHENTIC THAI VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGETARIAN THAI RED CURRY - CHOOSING CHIA
From choosingchia.com
VEGETARIAN THAI RED CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
INSTANT POT THAI RED CURRY WITH VEGETABLES - PROFUSION …
From profusioncurry.com
8 IRRESISTIBLE VEGETARIAN THAI DISHES - CULTURE TRIP
From theculturetrip.com
EASY VEGETABLE THAI RED CURRY - THERESCIPES.INFO
From therecipes.info
ONE POT VEGETARIAN THAI CURRY - FIT FOODIE FINDS
From fitfoodiefinds.com
VEGETABLE THAI CURRY | LOVE FOOD HATE WASTE
From lovefoodhatewaste.com
VEGETARIAN THAI RECIPES - COOKIE AND KATE
From cookieandkate.com
THAI CURRY RECIPE (THAI RED CURRY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
VEGAN THAI GREEN CURRY - CULINARY SHADES
From culinaryshades.com
VEGAN CURRY RECIPES - LOVING IT VEGAN
From lovingitvegan.com
VEGAN THAI FOOD: A GUIDE TO DINING OUT & COOKING AT HOME
From vegan.com
VEGETARIAN THAI GREEN CURRY RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
VEGAN THAI CURRY (NO OIL, 20 MINUTES, 6 INGREDIENTS)
From nosweatvegan.com
MARY BERRY'S VEGETABLE THAI CURRY RECIPE - BBC FOOD
From bbc.co.uk
THAI VEGETARIAN MASSAMAN CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI PUMPKIN CURRY VEGAN - VEGAN RICHA
From veganricha.com
VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES
From fromachefskitchen.com
VEGETARIAN THAI CURRY - THAI RECIPES BY ARCHANA'S KITCHEN
From youtube.com
11 DELICIOUS VEGAN CURRY RECIPES - MY DARLING VEGAN
From mydarlingvegan.com
VEGETARIAN THAI CURRY - EDDIEBAUER
From eddiebauer.ca
15 VEGAN THAI CURRY RECIPES TO SPICE UP YOUR NIGHT!
From onegreenplanet.org
EASIEST ROASTED VEGGIE THAI CURRY | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
THAI VEGETABLE CURRY - FOOD & WINE
From foodandwine.com
VEGETARIAN THAI GREEN CURRY RECIPE - RECIPES DELITE
From recipesdelite.com
VEGAN THAI GREEN CURRY RECIPE (GLUTEN-FREE) | THE PICKY EATER
From pickyeaterblog.com
VEGETABLE THAI RED CURRY RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
VEGAN VEGAN THAI GREEN CURRY RECIPE - VEGAN FOOD & LIVING
From veganfoodandliving.com
ONE POT VEGETABLE THAI RED CURRY | VEGAN + GF | VIDEO INCLUDED
From kitchenmason.com
VEGETARIAN THAI RED CURRY RECIPE | EATINGWELL
From eatingwell.com
THAI GREEN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN THAI RED CURRY + VIDEO - COOK WITH MANALI
From cookwithmanali.com
VEGETARIAN THAI RED CURRY RECIPE - BBC FOOD
From bbc.co.uk
QUICK AND EASY VEGETARIAN THAI GREEN CURRY - HURRY THE FOOD UP
From hurrythefoodup.com
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #asian #vegetarian #dietary
You'll also love