Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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UNCLE ROGER MAKE THAI GREEN CURRY (5M Subscriber Special!)
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Green Curry Paste Recipe พริกแกงเขียวหวาน - Hot Thai Kitchen!
Green curry is a classic Thai dish that's famous all over the world. You may have tried making the curry using store bought paste, but perhaps it's time to try making it from scratch? :) It's really a fascinating experience to see the transformation of the ingredients little by little, and you will feel so proud of the finished curry at the end!
If you want to make a whole bunch, you certainly can, and it will freeze really well :).
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Easy 25 Minute Green Curry | WEEKNIGHTING
Whip up this fresh green curry on a weeknight including fresh curry paste. Use code BRIAN at checkout for 15% off your first month's supply of Seed's DS-01™ Daily Synbiotic:
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FOOD PROCESSOR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
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IMMERSION BLENDER:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
RICE COOKER
MICROPLANE:
-- RECIPE --
▪1.5lb/680g filet black cod/sablefish (or tilapia), bones removed, cubed into bitesize chunks
▪Salt
▪200g or 2.5c Japanese eggplant, ½ of the skin removed and cubed
▪200g or about 2c green beans, cut into large bitesize pieces
▪Coconut oil
▪200-230g or about 1c green curry paste (all of the paste from the recipe below)
▪2 13.5oz/400mL cans full fat coconut milk
▪20g or 1 ½ Tbsp brown sugar
▪30g or 1 3/4Tbsp fish sauce
Season the cubed cod with a pinch of salt and toss to combine.
Preheat large heavy bottomed pan over medium high heat. Add a spoonful of coconut oil followed by green curry paste. Stir and cook for 60-90 seconds, scraping bottom of the pot with a wooden spoon.
Add coconut milk. Stir, bring to a simmer and cook for 2-3 minutes. If desired, pulse mixture with an immersion blender to further puree paste. This step is optional.
Add brown sugar and fish sauce. Stir. Add green beans and eggplant. Stir and bring to a simmer. Cover and cook for 3 minutes. When veggies are about 60-70% cooked, add fish and gently stir to submerge. Cover and reduce heat to low to poach for 3 minutes.
Serve over rice and top with a squeeze of lime juice and garnish with thai basil.
--
CURRY PASTE (220g total)
▪30g ginger (1 2-3” knob or 1/3c), rough chopped
▪30g or about 1/2 - ⅓ of a stalk fresh lemongrass, rough chopped
▪30g shallot, peeled & rough chopped
▪30g garlic, 6-7 cloves
▪30g or 1 large jalapeno
▪30g or ¼ of a green bell pepper (or more jalapeno here if you like a lot of spice)
▪Zest of 2 limes
▪3g or 1.25tsp cumin
▪3g or 1.25 coriander
▪1-2g or 1/2tsp turmeric
▪5g or 1tsp salt
▪3g or 1.25tsp white pepper (or black)
▪30g or 2c cilantro
Add ingredients to a food processor and process into a paste, scraping down the sides halfway through.
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CHAPTERS
0:00 Intro
0:17 Making the curry paste
3:36 Prepping the protein
5:28 Prepping the veg and rice
6:32 Talking gut health with Seed (ad)
7:36 Putting it together
10:36 Let’s eat this thing
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Thai Green Curry with Chicken | Easy Green Curry Recipe
In this video you will learn how to cook easy Thai Green Curry with tender chicken thighs, veggies and creamy, spicy, sweet, aromatic green curry sauce. You can create Thai restaurant-quality green curry by using store-bought curry paste with our simple tips!
Ingredients
- 300 g Chicken thigh about 10 oz ( boneless skinless chicken thigh or breast )
- ½ Aubergine ( Or Thai small round aubergine or eggplant )
- 12 Snow peas ( mangetout or sugar snap peas )
- 100 g Bamboo shoots canned Bamboo shoots ( about ½ cup )
- Basil leaves a handful
- 2 cloves Garlic finely chopped
- 1 Shallot finely chopped
- 1 stalk Lemongrass slightly bruised
- 1 Red chilli pepper thinly sliced
- 2 Kaffir lime leaves Or lime zest 1 teaspoon
- 2 tbsp Oil vegetable oil or neutral flavour oil
Curry
- 3 tbsp Green curry paste details in recipe note
- 400 ml Coconut milk details in recipe note
- ½ cup Chicken Stock or vegetable stock or water
- ¼ cup Water
- 2 tbsp Fish sauce
- 1-2 tbsp Sugar palm sugar or white sugar
Garnish
- Coriander
- Fresh Lime
- Red chilli pepper slices
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Thai Green Curry Chicken | Thai Green Curry with Chicken | Thai Green Curry Recipe | Kaeng Khiao Wan
Thai green curry chicken is popular in central Thailand. This green curry (Kaeng Khiao Wan) is a dish combining a paste made with ingredients such as green chilies, galangal, lemongrass, and coconut milk with vegetables. The consistency of the green curry can be adjusted by the amount of coconut milk used. Let's see how to prepare Thai green curry chicken in less than 40 mins.
Written Recipe:
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