You can make this 1-pot curries in 30 Minutes using ingredients that you probably already have. The vegetable and protein choices are also customizable. We’ll show you exactly how to do it!
Green Curry
The popular Thai dish green curry is believed to date back to the early 20th Century. The dish is made from green curry paste, vegetables, meat, or seafood, as well as coconut milk.
The base flavor (Thai Green Curry Paste) is made with a mixture of green chilies and shrimp paste. It also contains garlic, shallots, lemongrass, cumin, makrut limes, and peppercorns. The curry is spicy and flavorful and goes well with coconut milk’s sweetness.
This is our plant-based version of this delicious Thai dish. It’s inspired but not traditional. Check out the beautiful recipe by Hot Thai Kitchen for a more authentic green curry with chicken.
Green Curry Recipe
Add a small amount to a large pan (we prefer a Dutch Oven). Allow it to bubble up and then condense to form a cream. It is not necessary to add any additional oil because the coconut’s natural oil/cream will do it.
We added green curry paste to the coconut cream reduced as a flavor base.
Then, add mushrooms to the dish for a rich texture and umami taste. Use shiitake mushrooms, buttons, or cremini mushrooms.
You can add your favorite protein (we didn’t because we wanted a lighter meal) at this point (such as shrimp, tempeh, or chicken). For the best texture, we recommend cooking tofu separately and adding it on the side.
We added the bell peppers to add natural sweetness.
Next, add more coconut milk and vegetable stock to the mixture. This will provide a rich, brothy mix for infusing curry flavors. The market leaves, and lemongrass is optional if you cannot find them.
We then added bamboo shoots to make a vegetable that is easy and quick to prepare. Broccoli or cabbage would work here as well.
Coconut sugar is added to sweeten and balance the heat.
After 10 minutes, the mixture is simmered to bring out the flavors and soften the vegetables.
If you want a vibrant green color in your broth, blend a cup with fresh herbs like basil or mint and add a teaspoon of barleygrass powder. Add it to the rest.
In the final few minutes, add snap peas or snow peas. The peas only need a few minutes to cook, and they will turn a vibrant shade of green when done.
Ingredients
Green Curry
- Reserve the remainder of the coconut milk can to add to the curry later.
- 5-6 Tbsp Green Curry Paste (add more for a spicier curry or less for a milder curry; or substitute store-bought curry paste, we like Thai Kitchen or Aroy-D).
- 2 cups of chopped button, shiitake, or cremini mushrooms
- Slice and halve one large yellow or red bell pepper (bite-size slices)
- As written in the original recipe, you will need two 14-oz. cans of light coconut milk.
- 1 cup vegetable stock
- Five makrut leaves ( optional )
- Half a lemongrass stalk ( )
- One cup of bamboo shoots drained and rinsed (or any other tough vegetable such as broccoli or cabbage).
- Use 1-2 Tbsp Coconut aminos (or salt or tamari according to taste).
- 1 to 2 tablespoons of coconut sugar, palm syrup, or maple sugar
- Use a handful of fresh mint or basil (or, if you prefer, 1-2 tsp. barley grass powder according to the original recipe // for a richer color, optional)
- Snap peas or snow peas (or green peas) – 1 cup
FOR SERVING optional
- White Rice, brown rice, or Quinoa.
- Choose your protein (such as tempeh or chicken)
- Fresh basil or mint
- Lime wedges
- Chili garlic sauce or sriracha
Instructions
- Heat a large pan or Dutch Oven on medium heat. Add 1/2 cup of coconut milk to the pot once it is hot.
- This is a technique I learned from a href=”https://hot-thai-kitchen.com/green-curry/”>Hot Thai Kitchen/a> to avoid using oil since the coconut milk releases its natural oil/cream content once cooked for 1-2 minutes. This is a method I learned from HOT Thai Kitchen. It allows me to avoid oil because the coconut milk releases its natural oil/cream once it has been cooked for a couple of minutes. Stir frequently and reduce heat as necessary to avoid burning.
- Add the green curry paste and mix it with the coconut cream. Sauté for 2 to 3 minutes. Add your mushrooms. (If adding tempeh or any other animal protein, add it now // for the best texture. I recommend cooking tofu using this method). This allows the mushrooms or protein to be infused with the curry paste, resulting in a richer taste. Sauté for 3-4 mins, stirring every so often.
- Add your bell pepper next and coat with the curry paste. Bell pepper is a good way to absorb some of the curry flavor. Add the remaining coconut milk and vegetable broth (the original recipe states that two cans of coconut milk should be used). Stir well to combine.
- Add the makrut leaves, lemongrass, and bamboo shoots (optional for more flavor) and stir. Add coconut sugar, coconut aminos, or palm sugar and mix. Reduce heat to low, and let the broth simmer for 10 mins, or until it has a richer flavor and the vegetables are tender.
- Optional: To get a darker green color, take 1 cup of broth (240 ml) and blend it in a small mixer that is safe to use with hot liquids. Add a few fresh mint or basil leaves and 1-2 teaspoons of barley grass juice powder. This will create a darker green curry with a floral, earthy flavor. This is the time to stir this mixture into your pot (see photo).
- At this point, taste your broth and adjust it as necessary. You can add more salt if you like, coconut aminos to enhance the flavor, or coconut sugar for sweetness. The broth should be rich and have a good balance of salt, sweet, and spicy flavors. Do not be afraid to season the broth, as it will lose its potency when served with grains.
- Add your peas in the last few minutes of cooking and mix to combine. It only takes a few minutes for them to cook. Turn off the heat.
- Serve over rice or cauliflower. If serving now, add tofu. At this point, you can also add fresh herbs, chilies, limes, or roasted cashews (something I like for extra protein and texture).
- Covered, store cooled leftovers in the fridge for up to 4 days or in the freezer for up to one month. Reheat the leftovers on medium heat in a saucepan.
