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Before you jump to Vegetarian Thai green curry recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. Continue reading for some methods to go green and save energy, generally in the kitchen.
Even though it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is especially effective when it’s full before a cycle is going. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.
From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that tough. A lot of it is merely making use of common sense.
We hope you got insight from reading it, now let’s go back to vegetarian thai green curry recipe. To make vegetarian thai green curry you need 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Vegetarian Thai green curry:
- You need 1-2 tbsp green curry paste
- Provide 400 ml tin coconut milk
- You need 3-4 kaffir lime leaves (tear in half and take the middle wooden bit off)
- You need 2-3 tbsp Thai fish sauce or soy sauce (vegan)
- Prepare 1-2 tbsp palm sugar (brown sugar)
- You need 1-2 handful basil leaves
- You need 1 tin bamboo shoots
- Provide 1 aubergine (chopped into bite size)
- Provide 1-2 big red chilli (thinly slices)
- You need 1 block tofu (optional)
- You need Seasonal vegetables of your choice - it can be brussel sprouts, sweetheart cabbage, green beans, carrots. All chopped into bite size
- Prepare To serve - Thai jasmine rice or with rice noodles
Steps to make Vegetarian Thai green curry:
- Heat a couple tbsps of coconut milk in a saucepan over a meduim-high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add another 2-3 tbsp of coconut milk, fish sauce (or soy sauce) and sugar and stir well then reduce the heat until the mixture is simmering. Add your vegetables start with hard vegetable first ie. carrots, cabbage, brussel sprouts, green bean and bamboo shoots.
- Add some more coconut milk and continue to simmer for 8-10 minutes until you see gorgeous green oil separated from the coconut milk a little bit.
- Add the rest of the coconut milk in. I normally add some water about half of tin coconut into the saucepan too. Taste your sauce, it should be salty, sweet, nutty and spicy.
- Stir occasionally then add some basil leaves at the last minute and stir well.
- To serve, spoon your jasmine rice into four serving bowls, then ladle over the vegetarian Thai green curry.
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