½ cup chopped fresh herbs: curry, fenugreek, basil
juice from 1 lime
optional: 1 bird’s eye pepper, seeded and finely diced
Takes ,
serves 6.
Instructions
Place large pot on stovetop over moderate heat.
Melt coconut oil then add onion, celery, garlic and ginger. Stir to combine then cover and cook for 2 minutes to soften. Then add vegetarian ground round, stir it in, cover pot and cook for 2 minutes more.
Add green curry sauce, coconut milk and vegetable stock stirring to combine. Add all of the vegetables, cover and cook for 2 minutes. Stir to combine, then cover and simmer for 5 minutes.
Remove from heat. Add fresh herbs and lime juice then stir to combine. Season with salt. Leave curry to sit for 5 minutes before serving as is or ladled over rice. Garnish with a sprinkle of bird’s eye pepper if you enjoy a bit of heat.
Vegetarian Thai Green Curry
Ingredients
1 250mL jar Saha Thai Green Curry
2 tablespoons coconut oil
1 yellow onion diced
3 ribs celery diced
3 garlic cloves, grated
1 2-inch knob ginger grated
1 340g package vegetarian ground round
1 400 mL can coconut milk
1 cup vegetable broth
3 baby bok choy, thinly sliced
1 zucchini, diced
1 cup green beans, chopped
1 cup shiitake mushrooms, sliced
2 cups spinach
½ cup chopped fresh herbs: curry, fenugreek, basil
juice from 1 lime
optional: 1 bird’s eye pepper, seeded and finely diced
Directions
Place large pot on stovetop over moderate heat.
Melt coconut oil then add onion, celery, garlic and ginger. Stir to combine then cover and cook for 2 minutes to soften. Then add vegetarian ground round, stir it in, cover pot and cook for 2 minutes more.
Add green curry sauce, coconut milk and vegetable stock stirring to combine. Add all of the vegetables, cover and cook for 2 minutes. Stir to combine, then cover and simmer for 5 minutes.
Remove from heat. Add fresh herbs and lime juice then stir to combine. Season with salt. Leave curry to sit for 5 minutes before serving as is or ladled over rice. Garnish with a sprinkle of bird’s eye pepper if you enjoy a bit of heat.
Vegetarian Thai Green Curry
5 / 5. 1
Assorted fresh veggies sautéed with a flavourful Thai green curry sauce, coconut milk and vegetable broth, finished with fresh herbs and lime…
Need a quick and easy plant-based meal idea? This VEGETARIAN THAI GREEN CURRY is it!
I’m hoping you can relate. I was having one of those days where I worked diligently through my to-do list, but unfortunately forgot to add “pick up something for dinner”. Next thing I knew, I was plucking things from the fridge, hoping I could pull together something on the fly. With an armful of fresh veggies and a jar of SAHA THAI GREEN CURRY in hand, I got to work. Twenty minutes later, I was ladling this delicious VEGETARIAN THAI GREEN CURRY over jasmine rice. The result is one of the tastiest vegetarian meals I’ve had in ages, so of course I just had to share.
Before I list a few tips on making this quick and easy green curry recipe, I better also share other vegetarian dishes we know you’ll love. This VEGETABLE CURRY RECIPE makes for a simple weeknight meal, while our MUSHROOM CARBONARA has everyone scratching their heads saying, “I can’t believe there’s no bacon in this!” Last of our “you gotta try this” suggestions are this VEGETABLE GALETTE and our famous VEGETARIAN STUFFED PEPPERS. Who knew healthy could be so tasty too?!
Let’s continue with suggestions on making this VEGETARIAN THAI GREEN CURRY:
SAHA THAI GREEN CURRY SAUCE
Let’s begin with a big shout-out and thank you to our friends at SAHA. This wonderful company produces an assortment of marinades, cooking sauces and curry bases from a wide range of cuisines. Amongst our favourites are their BUTTER CHICKEN BASE, RED CURRY PASTE, a base for PAD THAI and JERK MARINADE. For this recipe, though, it’s all about their THAI GREEN CURRY PASTE. Made with fresh lemongrass, Kaffir lime leaves, galangal, garlic, onion, chilies, Thai basil, and spices, it’s got some heat—but not too much—and is also vegan. Go HERE to purchase some online.
In crafting this recipe, I figured I should try to recreate the flavours of the kind of green curry we might expect at a fine Thai restaurant. With that in mind, I blended the green Thai curry paste with coconut milk and vegetable broth. These three ingredients on their own give the curry a rich, creamy, flavourful base in which the vegetables cook and soften. Please note, the directions on the SAHA product suggest using less quantity than that, but you know me; go big or go home. Also note that I opted not to add brown sugar, soy sauce, fish sauce, palm sugar or salt to the mixture, although others sometimes do – I find the product perfect as is.
THAI CURRY MIREPOIX
We maintain that every great stew or soup always begins with an equally tasty mirepoix. A MIREPOIX is a mixture of diced vegetables cooked with fat for a long time on low heat. It’s often considered the base, or starting point, on which to build memorable flavours. Although the vegetables most often used include carrots, onions and celery, we opted to change the mixture up in this recipe. Using onion, garlic, celery and ginger as the mirepoix for this green curry recipe delivers loads of flavour. Then, cooking those ingredients in coconut oil adds a pleasing nuttiness to the dish as well.
FRESH VEGETABLES
Using an assortment of fresh vegetables for this recipe is the way to go; in fact, the more the merrier. The recipe was created using baby bok choy, spinach, green beans, zucchini and shiitake mushrooms. I also included the ginger, garlic and onion in this pic to give you a complete visual of the fresh vegetable shopping list. Feel free to add additional veggies into this mix, like asparagus, red bell peppers, eggplant, sweet potatoes, bamboo shoots, snow peas and corn. Make this recipe your own.
Preparing the veggies for this recipe is easy. Give all of them a rinse under cool water, then pat dry before slicing, cutting, dicing or chopping into smaller, bite-sized pieces. Slicing the bok choy and shiitake mushrooms into thinner strips helps them cook evenly with the other selections. See that bowl of ground meat? It’s actually not meat at all, and although we could have made this recipe using chicken, beef, shrimp, scallops or another meat or poultry option, we liked the idea of keeping the recipe vegetarian. Using a 100% vegan ground round delivers great flavour and texture to the curry. Tofu also works as a substitute. LOVE!
BIG POT
We prepared this VEGETARIAN THAI GREEN CURRY in a large soup pot instead of a skillet or deep frying pan. Watch the VIDEO attached to this recipe to see how full that pot becomes when we stir in the fresh vegetables and simmer. Thankfully, the veggies soften, wilt and cook down slightly, leaving us with a pleasant stew recipe with still-crunchy bite-sized bits of veggies to enjoy.
RICE, LIME AND FRESH HERBS
We suggest serving this curry over rice, specifically jasmine-scented or basmati rice, although plain old white rice will work fine if you’re in a pinch. The thing we really love about this recipe is the final addition of fresh herbs and lime juice stirred into the mixture right before we serve. We used a few tablespoons of fresh curry leaves, fragrant fresh fenugreek and basil. Feel free to up the flavour quotient and substitute using Thai basil leaves and cilantro whenever you can find them in the produce section of your local grocery store.
ENJOY
It won’t be hard to enjoy this great recipe. Serve over rice as suggested, and if you enjoy a bit of heat with your curry, add a sprinkle of diced bird’s eye pepper to taste before you serve. Another wonderful thing about this main course idea is it keeps well, that is if you’re lucky enough to have leftovers. Simply transfer to an airtight container and refrigerate. Next few days, you can take it to school or work, reheat and enjoy!
PIN IT!
This delicious vegetarian recipe is so wonderful, we suggest you PIN the recipe to a favourite main course and vegetarian board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
This VEGETARIAN THAI GREEN CURRY is amazing. Enjoy!
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Ingredients
1 250mL jar Saha Thai Green Curry
2 tablespoons coconut oil
1 yellow onion diced
3 ribs celery diced
3 garlic cloves, grated
1 2-inch knob ginger grated
1 340g package vegetarian ground round
1 400 mL can coconut milk
1 cup vegetable broth
3 baby bok choy, thinly sliced
1 zucchini, diced
1 cup green beans, chopped
1 cup shiitake mushrooms, sliced
2 cups spinach
½ cup chopped fresh herbs: curry, fenugreek, basil
juice from 1 lime
optional: 1 bird’s eye pepper, seeded and finely diced
Directions
Place large pot on stovetop over moderate heat.
Melt coconut oil then add onion, celery, garlic and ginger. Stir to combine then cover and cook for 2 minutes to soften. Then add vegetarian ground round, stir it in, cover pot and cook for 2 minutes more.
Add green curry sauce, coconut milk and vegetable stock stirring to combine. Add all of the vegetables, cover and cook for 2 minutes. Stir to combine, then cover and simmer for 5 minutes.
Remove from heat. Add fresh herbs and lime juice then stir to combine. Season with salt. Leave curry to sit for 5 minutes before serving as is or ladled over rice. Garnish with a sprinkle of bird’s eye pepper if you enjoy a bit of heat.
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