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Vegan Spicy Thai Green Curry

Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 25 min Total Time: 40 mins
Yields 3
Calories 188 kcal
Best Season Suitable throughout the year
INGREDIENTS
    For the Green Curry Paste
  • 6 cloves Garlic
  • 1.5 inch Galangal
  • 2 Stalks Lemongrass
  • 5 Kaffir Lime Leaves
  • 1 teaspoon Lemon Zest (Use Kaffir Lime peel if available)
  • 6 Thai Green chilli/Hot Green Chilli (Reduce to half or less if its too hot for you)
  • 1 teaspoon Cumin
  • 1 teaspoon Black/White Pepper
  • 3 Sprigs Thai basil leaves
    • For the Curry
  • 75 grams Baby Corn
  • 75 grams Zuchini
  • 100 grams Bell Peppers (Red, Green, Yellow)
  • 100 grams Mushrooms
  • 1/2 Fresh Coconut
  • 200 milliliters Canned unsweetened Coconut milk (Use 400ml if you do not have fresh coconut)
  • 1 teaspoon Salt (Adjust to your liking)
  • 2 Sprigs Thai Basil leaves
INSTRUCTIONS
    For the Paste
    1. Clean and prep the lemongrass, shallots, garlic, galangal, chilies, lemon zest, and basil leaves for blending.
    2. Blend all the ingredients along with cumin and pepper into a fine paste and set aside.
    2. For the curry
    1. Skip to Step 7 if using only canned coconut milk.
    2. Break open the fresh mature coconut and remove the coconut flesh from one half.
    3. Blend coconut flesh into a fine paste using minimal water less than half a cup.
    4. 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).
    5. Add 1.5 cups of water to the blender along with the extracted coconut paste from the cheesecloth and blend again.
    6. 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)
    7. Prep all the vegetables
    8. In a heated wok, add 1/2 cup of the first extract coconut milk or coconut milk from the can.
    9. Let it reduce for a few minutes, stirring continuously.
    10. Once it bubbles and oil starts to form on the edges, add the green curry paste and stir well.
    11. Cook for a few minutes until aromatic and raw smell of the paste is gone.
    12. Add the remaining coconut milk, stir well, and bring to a boil. 
    13. Add the baby corn, zucchini, and Kaffir lime leaves. Cover and cook for 7-8 minutes on medium-low heat.
    14. Add the bell peppers and mushrooms and cook for 2-3 minutes.
    15. Check the salt/spiciness and adjust accordingly.
    16. Once the oil floats to the top, add the basil leaves and turn off the heat.
    17. 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.

Keywords: coconut milk, spicy, vegan, low carb,
Read it online: https://fabfitrecipes.com/recipe/vegan-spicy-thai-green-curry/