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.

I have previously shared with you the recipe and video of making Thai red curry with Jasmine rice.

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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.

Course brunch, curry, dinner, festivalfood, glutenfree, lunch, Main Course, maindish, vegan

Cuisine Global, thai

Keyword coconutmilk, coriander, curry, glutenfree, greencurry, greenveggie, international, jasminerice, maindish, mixedvegetables,, thai, thaicuisine, tofu, vegan

Prep Time 15 minutes

Cook Time 20 minutes

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