Vegan Thai Green Curry

Hope you are all enjoying the summer holidays! I am enjoying having lots of time to cook new things outside of my usual culinary comfort zone. This delicious vegan Thai green curry made a refreshing change from my usual curry. The fresh fragrances of the basil and coriander give it a delicious aroma.

Vegan Thai Green Curry

Ingredients

Curry Paste
2 garlic cloves
1/2 red onion
1 stalk lemon grass
1tsp ground coriander
2tsp ground cumin
1/2 lime juice
30g fresh coriander
10g fresh basil
1/2 can coconut milk

Veggies
1tsp coconut oil
2 bay leaves
1 small sweet potato precooked
1 carrot
1/2 head broccoli
100g green beans
100g mushrooms
100ml filtered water

Method

Pre-bake the sweet potato in the oven at 190C for 45 minutes.

Now add the chopped garlic, onion, lemon grass, ground coriander, ground cumin, lime juice, fresh coriander, fresh basil and half a can of coconut milk to a blender to make the curry paste. Blend for 30 seconds until smooth.

Next melt the coconut oil in a frying pan on a medium heat. Add the curry paste and fry for a few minutes to release the fragrance. Now finely chop the broccoli and carrot for a faster cooking time and add to the curry paste. Chop up the precooked sweet potato into cubes and add to the curry paste with the chopped green beans and mushrooms. Add the extra water and stir the veggies regularly.

Cook on a low heat for 30 minutes or until you can pierce the broccoli with a knife.

Serve warm with basmati rice or rice noodles. Garnish with a few basil leaves.

5 thoughts on “Vegan Thai Green Curry

  1. Hi Kate, This dish is so well done! I am, however, curious about the texture I should expect in my final product. The curry paste I’m excited about, but I’m unsure what consistency or texture I should be aiming for once I add the vegetables. When it comes to the last steps of this recipe, I know you have suggested the last veggies be finely chopped, but I wonder if I add the sweet potatoes in at the same time as the broccoli and carrots that they might have time to soften, as well. I don’t want my green beans and mushrooms to burn waiting on the potatoes.

    1. Hi Seema, thank you. I boiled the vegetables in the liquid from the coconut oil and a bit of added water for around 20-30 minutes. In the end the paste was thick and the vegetables were cooked through. You could add the vegetables in a different times. The sweet potato went mushy as I did actually cook the sweet potatoes beforehand! I will add in this step! The mushrooms were fine – not burnt. The broccoli took the longest to cook. I am having this meal tonight. It is my favourite at the moment!

  2. Hi Kate,

    This looks delicious, ill have to make this!

    Im starting to do recipes from tomorrow on my blog naturalbornfoodie.com any tips?

    Peace and love Sara

    1. Hi Sara! Thanks! It’s my favourite dinner recipe at the moment! I would say post recipes that you love and that you would eat yourself! Love and light, Kate xxx

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