Thai Green Curry with Baked Vegetables
Thai Green Curry with Baked Vegetables
This can be a quick 30 minute Thai Green Curry made with store-bought curry paste – OR go all out with a homemade curry paste!
Perfect for those who are avoiding soy and yet want to pack in a good amount of deliciousness.
It’s inevitable using any curry paste out of a jar rather than making it from scratch that the curry will be lacking a certain freshness.
So what I do is pimp it up using fresh garlic, ginger, lemongrass and lime leaves.
Because “quick and easy” is the go here, I usually use fresh lemongrass as I have a lovely lemongrass plant in the backyard (for ones something grows well in the sands of Dubai)
Using lemongrass paste works great too if you don't have lemongrass.
While there are no set rules about what goes in a Thai Green Curry, the most common vegetarian
combination seems to be, eggplant, tofu , broccoli, mushrooms and snow peas, baby corn
Here I have used sweet potatoes to give more body to the curry. Adds extra nutrition and more taste and make it a little unusual.
The Must-haves in a Thai green curry
Coconut milk-Full fat coconut milk. Fat is where flavour is and coconut milk is good fat so a tin or organic coconut milk as a base.
Vegetable Broth- to thin down the curry. I prefer using vegetable broth than water. It makes the curry more flavourful. Sometimes when you want the curry to be richer just skip the water. In this way, the curry will be richer. For extra creamy curry for celebration meals choose a coconut cream. (Definitely not for every day!!)
Curry paste-A good quality curry paste is essential .Remember to buy without the fish sauce.
Kaffir Lime leaves – it provides an earthy citrus fragrance to the sauce that’s inherent to green curry. It’s readily available nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great – I almost always have some in the freezer.
Thai Basil – essential for a true green curry experience! Tastes like Italian basil with a slightly more aniseedy flavour
Lime juice – just a squeeze , for freshness!
The making part is very straightforward, which is why if you use curry paste from a jar, green curry is something you can have any night of the week.
The essential step here is to fry off the curry paste, whether using store-bought or homemade.
To make things easier I am sharing a simple baking method.All the choice of vegetables can be baked in the oven which is comparatively faster than sautéing on a stovetop. A step used in virtually all my savoury recipes.
The vegetables used in the recipe is very versatile and in case some baked vegetables are left it can be used in any kinda wrap the next day for lunch, it's so flavourful.
Very fragrant – from all the herbs and aromatics in the curry paste. It has a less “in your face” flavour compared to Thai Red Curry but it’s more fragrant.
Creamy, sweet, and salty. But all too often, Thai takeout places make it far too sweet!
Spicy – it’s meant to be! Green Curry is spicier than the other two popular Thai curries – Thai Red Curry and Massaman Curry.So doonot shy over using the curry paste.
Sauce is not as thick as Thai Red Curry.it’s meant to be a thinner sauce. My theory is because if you simmer the sauce too long to make it thicker, the sauce turns dark and loses the fresh green colour. It kind of looks like spinach soup!
Cuisine Asian Lunch dinner
Cooking time 45 minutes
Preparation time 30 minutes
2 sweet potatoes ( cut into chunks,not too big,400gms each)
1 aubergine round (300gms) cut into chunks
Small head broccoli 100 grams
1 red capsicum cut into squares
2 tablespoons chopped garlic
5-6 lime leaves whole
5-6 Stalk of lemongrass knotted in a loop
Juice of half a lemon
2 cans coconut milk( 1 full fat coconut cream with water is also good)
2 teaspoon brown sugar or palm sugar
2 teaspoon all-purpose or light soya sauce or tamari
2 teaspoon olive oil
2 teaspoon peanut oil
2 tablespoon Thai green curry paste( fresh or store bought)
Salt to taste
Chopped Thai chillies ( for extra heat)
In a baking sheet add the chopped vegetable like sweet potatoes, broccoli, red pepper and mushrooms. Add chopped garlic as well.
Top it with salt and olive oil.
Bake in the oven for 25-30 minutes till the vegetables cook and crisp up slightly.Do not over bake.
Knot the lemongrass together as they need to be pulled out before serving. Mash it lightly on a hard surface so that it releases some oil and flavour.
In a roomy wok add peanut oil and add the curry paste. Add more if you like it spicy.
Give it a good stir to release flavour. Add the roasted vegetables and the coconut milk. Mix well.
To this add brown/palm sugar, lemongrass, lime leaves, Thai basil and soya sauce.Allow it to bubble lightly.
Mix well and serve immediately topped with lemon juice and chopped coriander.
Remember to discard the lemongrass before serving.
A few crushed peanuts could be added as well.It tastes good and enhances crunch and taste.
Adjust the flavours as per choice.
Serve with brown rice or quinoa.
Use organic milk to add more flavour.
Avoid boiling the green curry for too long as it may discolour.
Chopping the vegetable in the same size is important and they will cook uniformly.
Though homemade curry paste is preferred, an online brand called Maesari tastes amazing.
Do not overcook the curry or overbake the vegetables.It will loose the crunch and freshness.