Best Vegetarian Thai Curry Recipes

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

VEGETARIAN THAI GREEN CURRY

Steps:

• Dab tofu with a clean dish towel to remove excess moisture.
• Heat 2 tablespoons peanut oil in a saucepan over medium-high heat. Fry tofu, turning occasionally, until golden brown, 5 to 8 minutes.
• Trim ends of lemongrass stalks and peel off tough outer layers. Pound inner stalks gently with a heavy object to bruise and flatten out.
• Heat remaining 1 tablespoon peanut oil in a saucepan over medium heat. Cook and stir curry paste until fragrant, about 1 minute. Stir in lemongrass, 1/4 cup coconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime leaves. Simmer until flavors combine, about 5 minutes.
• Pour remaining coconut milk into the saucepan. Add soy sauce. Bring to a boil; reduce heat and simmer until carrot and green bell pepper are nearly tender, 10 to 15 minutes. Stir in fried tofu, bamboo shoots, and green peas. Simmer until bamboo shoots and green peas are heated through, about 5 minutes.

VEGETARIAN THAI CURRY FRIED RICE

Steps:

• Rinse rice a few times under cold running water until water runs clear.
• Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
• Remove from heat and sprinkle with Thai basil.

VEGETARIAN THAI RED CURRY

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
• Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
• Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
• Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
• Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.

THAI-STYLE VEGETARIAN YELLOW CURRY

Steps:

• Press tofu cubes between towels to drain excess water.
• Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
• Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
• Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.

VEGETARIAN THAI GREEN CURRY

Steps:

• To make green curry paste, place all paste ingredients in a food processor. Add a little of the coconut milk (enough to keep the blades going). Process well. Place oil in dutch oven. Turn heat on medium-high and add paste. Stir fry until fragrant (about 1 minute), then add coconut milk. Add tofu and stir until everything is well mixed. Add kaffir lime leaves and cover, simmer 10 min.. Add bell pepper and sweet potato. Cover and cook another 10 min. Add peas, stir, and continue cooking for 2-4 minutes. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce, soy sauce, or sea salt. If too salty, add a little fresh lime juice. If too spicy, add more coconut milk until desired mildness is reached. Sprinkle with fresh basil and extra sliced green chilis, if desired.

THAI VEGETARIAN GREEN CURRY

Steps:

• Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
• Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through.
• Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice.

THAI VEGETARIAN GREEN CURRY

Steps:

• Saute green curry paste in vegetable oil over medium heat for a few minutes, until fragrant. Add coconut milk and crushed or bruised kaffir limes leaves. Bring to a simmer. All vegetables should be cut to similar size to ensure they will be done at the same time. Add vegetables to hot coconut milk and continue to simmer about 15 minutes or until vegetables are the desired tenderness. The green curry is spicy enough for some. Add hot red peppers for additional heat. Stir in palm sugar until dissolved. Add fish sauce to taste. Remove kaffir lime leaves before serving. Take pan off stove and add whole basil leaves. Stir to combine and wilt basil. Serve with rice noodles or rice.

VEGETARIAN THAI CURRY

Steps:

• Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
• Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
• Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
• Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.

VEGETARIAN THAI CURRY

Steps:

• In a medium saucepan warm oil.
• Add onions and sauté until clear.
• Add curry paste and heat for 1 minute.
• Add broth and coconut milk.
• Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
• Add all other and simmer for 10-15 minutes.
• Serve over jasmine rice.