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![Vegetarian Thai Green Curry With Jasmine Rice](https://pepkitchen.com/wp-content/uploads/2020/11/Thai_Green_curry-1020x681.jpg)
Vegetarian Thai Green Curry With Jasmine Rice is a popular dish of Thai cuisine made by simmering fresh vegetables and tofu in coconut milk with a bright green curry paste made with fresh coriander. It is served with steamed jasmine rice or noodles for a complete meal. It is Vegan and Glutenfree.
I have previously shared with you the recipe and video of making Thai red curry with Jasmine rice.
![Vegetarian Thai Green Curry With Jasmine Rice](https://pepkitchen.com/wp-content/uploads/2020/11/Thai_Green_curry2-500x500.jpg)
Vegetarian Thai Green Curry With Jasmine Rice
Vegetarian Thai Green Curry With Jasmine Rice is a popular dish of Thai cuisine made by simmering fresh vegetables and tofu in coconut milk with a bright green curry paste made with fresh coriander. It is served with steamed jasmine rice or noodles for a complete meal. It is Vegan and Glutenfree.
Servings 4 PEOPLE
Calories 795kcal
Equipment
- mixer grinder
- bowl
- knife
- small non stick pan
- pot
- spoon
- spatula
- flat pan with lid for making rice
- bowl
- plate
- small bowl
Ingredients
Green curry paste
- 4 green chili You can add upto 10 green chilies as per the spice level needed
- 6 clove garlic peeled and chopped
- 1 onion chopped
- 3 spring onion washed both green and white
- 1/2 inch ginger peeled and chopped
- 1 cup coriander washed and chopped. I have used the coriander stalks too.
- 1 tsp lemon rind or rind of 1 small lemon
- 1 tbsp lemon juice or juice of 1 lemon
- 1 tbsp coriander seeds
- 1 tsp cumin seed powder
- 2 stalk lemon grass
- 1/2 tsp black pepper powder for light colour use white pepper powder
- salt as per taste
Saute Vegetables and Tofu
- 1.5 tbsp oil
- 1 cup broccoli florets, washed
- 1 carrot peeled and sliced into rounds
- 6 mushrooms sliced
- 150 g tofu cut into cube
- 1/2 cup bell pepper red and green de seeded and cut into cubes
- 1 tbsp oil
- 1 tsp black pepper powder
- salt to taste
Thai Green Curry
- 1 cup green curry paste
- 1 can coconut milk 400 ml of coconut milk. I have used the canned coconut milk.
- 1 tsp sugar
- 4 kaffir lime leaves
- 2 stalk lemon grass
- 1 tbsp corn flour
- 3 cup water
- 1 tsp soy sauce
- salt to taste
Jasmine Rice
- 1 cup Jasmine Rice Washed and soaked for 5 minutes and drained
- 1.5 cup water
Instructions
Green curry paste
- Gather all the ingredients for making paste – coriander with stalks, onions, spring onion white and greens, garlic, ginger, green chili, coriander seeds, cumin seeds, lemon grass stalks, lemon rind, half lemon or lemon juice, salt and pepper.
- In the mixture grinder , add all the ingredients.
- Grind into a smooth paste.
- Add little water if needed to grind into smooth paste.
- The thai green paste is ready. Remove in a bowl. The thai green paste can be refrigerated for 3-4 days or can be freezed for upto 3 months in an airtight container.
Saute Vegetables and Tofu
- Marinate the chopped tofu with salt and pepper.
- Heat 1/2 tbsp of oil in a pan and add the tofu.
- Toss the tofu till golden brown flipping both sides. Remove in a bowl and keep aside.
- Heat 1 tbsp of oil in a pan. Add the chopped capsicum and toss till translucent.
- Add the chopped mushroom and carrots and saute for a minute.
- Do not over cook the veggies. Cook only till they get glaze and are coated well with oil. T
Thai Green Curry
- Heat oil in a pot.
- Add the prepared thai green paste and saute for 2 minutes.
- Add coconut milk and mix well.
- Add water and kaffir lime leaves and lemon grass stalk. Add salt , soy sauce and sugar and bring the mixture to boil.
- Add the tossed vegetables and tofu and mix well.
- Take corn flour in a bowl .
- Add 1/4 cup water and mix well.
- Pour the cornflour mixture into the curry and mix well. The curry will thicken . (Adding cornflour is optional. You can skip adding it if you do not want).
- Boil for a minute and the thai green curry is ready.
- Remove thai green curry in a bowl and serve with rice.
Jasmine rice
- Take Jasmine rice.
- Soak it in water for 5 minutes and drain.
- In a broad pan add the soaked and drained jasmine rice. Add 1.5 cups of water to it.
- Mix well and let the water come to boil.
- Mix well once the water starts to boil.
- Lower the heat. cover and simmer the rice for 10-15 minutes till the water is absorbed and rice is cooked.
- Switch off the heat. The rice is cooked.
- Jasmine rice is ready to serve.
Plating of rice and curry
- Take and big bowl and grease it with oil. Put a small bowl facing downward the bowl as shown. Grease the outer surface of the bowl as shown.
- Put the rice into the bowl and gently press well as shown.
- Invert the plate and put on the bowl as shown.
- Flip the plate with bowl as shown.
- Gently demould the rice by removing the bowl very gently.
- Now carefully remove the small bowl fro the rice.
- Fill the curry into the prepared hole. Serve the curry and rice.
- Enjoy piping hot thai gree curry with jasmine rice.
Nutrition
Calories: 795kcal | Carbohydrates: 98g | Protein: 26g | Fat: 39g | Saturated Fat: 21g | Sodium: 415mg | Potassium: 3376mg | Fiber: 14g | Sugar: 15g | Vitamin A: 16138IU | Vitamin C: 400mg | Calcium: 965mg | Iron: 33mg
looks tempting and nice presentation!!