Thai Green Curry Made Vegan and oh so easy!

Vegan Thai Green Curry is a delicious and aromatic dish that brings the rich, exotic flavors of Thailand into your kitchen. This plant-based version of the classic Thai green curry is not only healthy and nutritious but also bursting with vibrant colors and bold tastes. The key to a great Thai green curry lies in its fragrant green curry paste, which typically contains a mix of green chilies, lemongrass, garlic, shallots, galangal, kaffir lime leaves, and coriander roots. For a vegan twist, ensure that the paste is free from shrimp paste or fish sauce, opting instead for vegan alternatives or making your own from scratch.
To make Vegan Thai Green Curry, start by heating a bit of oil in a large pan or wok over medium heat. Add the green curry paste and sauté until it becomes fragrant, usually taking around 2-3 minutes. Next, add a variety of vegetables such as bell peppers, carrots, and sauté them briefly to absorb the flavors of the paste. Pour in coconut milk, which provides a creamy and rich base for the curry, and bring the mixture to a gentle simmer. For protein, you can add cubes of tofu or tempeh, which soak up the curry's flavors beautifully.
arnish with fresh basil or cilantro and serve it over steamed jasmine rice or rice noodles for a complete meal. Vegan Thai Green Curry is perfect for a weeknight dinner or a special occasion, offering a satisfying and flavorful experience that is both comforting and exciting.
Ingredients -
Coriander with roots - 100 GM's
Galangal - 1 inch
Lemon grass bulb - 1 inch
Thai red Chilli - 3-4
Indian green Chili - 2
Garlic Cloves - 4-5
Kaffir Lime Leaves - 2-3
Rock Salt - 1.5 tap
Cooking oil - 1.5 tsp
Coconut milk - 750 ml
Water - 100ml
Exotic Veggies diced - 2 cups
Thai Basil/ Coriander/ mint leaves - to garnish
Jasmin or short grain rice cooked - to serve with.
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