This is an aromatic spicy curry that you are going to love. It is not for the faint-hearted! It is packed with heat, yet soothing with the coconut milk.
Vegan Spicy Thai Green Curry
INGREDIENTS
For the Green Curry Paste
For the Curry
INSTRUCTIONS
For the Paste
-
- Clean and prep the lemongrass, shallots, garlic, galangal, chilies, lemon zest, and basil leaves for blending.
- Blend all the ingredients along with cumin and pepper into a fine paste and set aside.
- Clean and prep the lemongrass, shallots, garlic, galangal, chilies, lemon zest, and basil leaves for blending.
For the curry
-
- Skip to Step 7 if using only canned coconut milk.
- Break open the fresh mature coconut and remove the coconut flesh from one half.
- Blend coconut flesh into a fine paste using minimal water less than half a cup.
- Extract the coconut milk from the paste using a fine strainer or a cheesecloth and set it aside. (This is the first extract. Keep it separately).
- Add 1.5 cups of water to the blender along with the extracted coconut paste from the cheesecloth and blend again.
- Extract the coconut milk again using a cheesecloth or strainer into a different container and set it aside. (This is the second extract and diluted coconut milk)
- Prep all the vegetables
- In a heated wok, add 1/2 cup of the first extract coconut milk or coconut milk from the can.
- Let it reduce for a few minutes, stirring continuously.
- Once it bubbles and oil starts to form on the edges, add the green curry paste and stir well.
- Cook for a few minutes until aromatic and raw smell of the paste is gone.
- Add the remaining coconut milk, stir well, and bring to a boil.
- Add the baby corn, zucchini, and Kaffir lime leaves. Cover and cook for 7-8 minutes on medium-low heat.
- Add the bell peppers and mushrooms and cook for 2-3 minutes.
- Check the salt/spiciness and adjust accordingly.
- Once the oil floats to the top, add the basil leaves and turn off the heat.
- Garnish with a squeeze of lemon and serve immediately with steamed rice.
Nutrition Facts
Serving Size 332.41g
Servings 3
- Amount Per Serving
- Calories 188
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 12g60%
- Sodium 734mg31%
- Potassium 340mg10%
- Total Carbohydrate 15g5%
- Dietary Fiber 3.3g14%
- Sugars 6.6g
- Protein 3.6g8%
- Vitamin A 12%
- Calcium 25%
- Iron 13%
- Vitamin D 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
coconut milk, spicy, vegan, low carb,
