Thai-Flavored Vegan (or Pescatarian) Veggies with Green Curry

A combination of http://www.bonappetit.com/recipe/thai-flavored-green-curry-with-sweet-potato-green-beans-and-chicken and http://thaifood.about.com/od/thaicurrypasterecipes/r/greencurrypaste.htm with the meat removed.

Photo by Emily K.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • Green Curry Paste:

  • 1

    stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)

  • 1-3

    green chilies, sliced (Thai green chilies OR jalapeno)

  • 1

    shallot, sliced, OR 4 Tbsp. minced purple onion

  • 4-5

    cloves garlic

  • 1

    thumb-size piece of galangal OR ginger, thinly sliced

  • 1/2

    cup chopped fresh coriander/cilantro leaves & stems

  • 1/2

    cup fresh basil

  • 1/2

    tsp. ground cumin

  • 1/2

    tsp. ground white pepper (available in most supermarket spice aisles)

  • 1/2

    tsp. ground coriander

  • 3

    Tbsp. fish sauce; Vegans: substitute 1 Tbsp. soy sauce

  • 1

    tsp. shrimp paste (available at Asian stores); Vegans: substitute 1/2 tsp. salt

  • 2

    Tbsp. lime juice

  • 1

    tsp. brown sugar

  • Entree:

  • 3-4

    Tbsp canned unsweetened coconut milk

  • 1

    tablespoon vegetable oil

  • 1

    medium onion, quartered, thinly sliced

  • 1

    cup canned unsweetened coconut milk

  • 1

    large sweet potato, scrubbed, quartered, cut into 1/2” chunks

  • 3

    cups trimmed green beans, cut in 2” pieces

  • Kosher salt

  • 20

    basil leaves, preferably Thai (optional)

Directions

1. Place all green curry paste ingredients in a food processor, chopper, or blender. 2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. 3. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Cook until sweet potato is tender, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry. 4. Serve with bulghur, buckwheat, or quinoa.

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