Thai - Green Curry
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Thanks to Sarah Lin for this Thai recipe.
Thai Green Curry
- 1/2 onion
- 2-3 Tbs of vegetable oil
- 100g of Thai green curry paste
- 1 1/2 cups of assorted vegetables of your choice: broccoli, carrots, baby corn, bamboo shoots, tofu, peas, vegetarian meat or potatoes
- 200ml coconut milk
- 150ml water
- Chilli to taste
- Salt to taste
- 3 cups medium white rice
- 3 cups of water
- Precooked vegetables - spring onions, babmboo shoots, shitake mushrooms, thinly diced carrots
- 2 Tbs soy sauce
- Heat the oil and add onion in to fry until golden brown
- Add the green curry paste and stir well.
- Add 150ml water and stir well.
- Add in the vegetables.
- When all ingredients are cooked, add in the 200ml coconut milk and leave to simmer for 5-10minutes in low heat. Make sure you stir every few minutes.
- Once it’s gravy like you can serve to eat.
- Add chili and salt to taste.
- Add water to rice and cook in a rice cooker.
- Once the cooker goes to “keep warm” add in your pre-cooked Vegetables- i.e spring onion, bamboo shoots, shiitake mushrooms, and thinly diced carrots. ( about half a cup)
- You can add 2 tablespoons of soy sauce for flavour.
- Stir well and leave the rice and mixed vegetables to simmer and cook in rice cooker for another 10-15 minutes.
- Once the rice is soft to eat it’s ready to serve.