1罐蔬菜绿色德赢官方首页咖喱

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Chilies, kaffir lime leaves, and basil next to a pot of green curry

这个1-pot curryis made in30.minuteswith ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!

椰子酰胺,Kaffir Lime叶子,柠檬草,绿色咖喱酱,椰子糖,雪豌豆,蘑菇,蔬菜汤,甜椒,罗勒和竹笋德赢官方首页

About Green Curry

Green curry is a popular Thai dish believed to have originated in the early 20th century (资源). It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (资源). It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk.

The following is our inspired (but not traditional) plant-based take on this flavorful Thai dish. For a more authentic version of green curry (with chicken), check outthis beautiful recipefrom Hot Thai Kitchen.

如何让绿色Curry

To begin, add a small amount of coconut milk to a large pot (we like using aDutch oven) and allow it to bubble and condense into a cream. The natural oil/cream released from the coconut makes it so that there’s no need for additional oil.

To the reduced coconut cream, we added green curry paste as the flavor base.

搅拌椰奶和绿色咖喱酱作为无油的伎俩

Next come mushrooms for a hearty texture and umami flavor. We like using shiitake, cremini, or button mushrooms, but other varieties will also work.

O.ptionally (we left it off for a lighter meal), add your favorite protein at this time (such as tempeh, shrimp, or chicken). If using tofu, we recommend usingthis recipe, cooking it separately, and serving on the side for best texture.

Stirring shiitake mushrooms into a coconut milk and green curry mixture

Next, we added bell peppers for natural sweetness.

More coconut milk and vegetable broth are added next, providing a rich and brothy mixture for infusing the curry flavors. We used makrut lime leaves and lemongrass, but they are optional (in case you can’t access them).

将椰奶into a pot of bell peppers, mushrooms, and green curry paste

Next, we added bamboo shoots for a quick and easy pantry-friendly vegetable. Broccoli, cabbage, or another sturdy vegetable would also work well here.

To round out the flavors, coconut aminos are added for umami flavor and coconut sugar for sweetness and to balance the subtle heat.

Dutch oven filled with our easy vegan Green Curry recipe

The mixture then simmers for 10 minutes to allow the flavors to deepen and the vegetables to soften.

For those wanting a more vibrant green color, a cup of the broth can be blended with either fresh herbs (such as basil and mint) and/or a teaspoon or two of barley grass powder. Then simply add it back to the rest of the curry.

Finally, in the last few minutes of cooking, stir in snap peas, snow peas, or green peas. They only take a couple minutes to cook and will turn a vibrant green color when ready.

将大麦草粉倒入一个锅中制作更充满活力的绿色咖喱颜色

We hope you LOVE this green curry! It’s:

狡猾的辣


Tangy
Rich
&多通用!

It’s perfect on its own or overriceor藜麦as a light comfort meal. We also enjoy adding a handful of greens and garnishing with cashews for additional texture and protein.

More Thai-Inspired Curries

如果你尝试这个食谱,请告诉我们!留下评论,评分它,不要忘记标记照片#minimalistbakeron Instagram. Cheers, friends!

Bowl of white rice and Thai green curry next to a pot of more curry and ingredients used to make it

1罐蔬菜绿色德赢官方首页咖喱

令人难以置信的美味,1罐素食绿色咖喱装有蔬菜。德赢官方首页为米饭或奎奴亚藜服务,为终极轻便舒适餐!只需要30分钟。
Author 极简主义贝克
打印
Pot and bowl of Thai Green Curry served with rice
4.89from9votes
Prep Time 10.minutes
Cook Time 20.minutes
Total Time 30.minutes
4(Servings)
Course Entrée or Side
不含麸质, Thai-Inspired, Vegan
冰箱友好 1 month
Does it keep? 4-5 Days

配料

GREEN CURRY

  • 1/2杯子罐装轻便椰奶(reserve the rest of the can for adding to the curry later)
  • 5-6Tbsp绿咖喱酱(为Spicier提供更多,更强烈的咖喱,更少较低的咖喱//或亚商店购买;我们喜欢泰国厨房品牌或aroy-d)
  • 2杯子schopped shiitake, cremini, or button mushrooms
  • 1largered or yellow bell pepper, sliced and halved(bite-size slices)
  • 214-oz罐头轻便椰奶(this includes the amount you used in step 1 — you need 2 14-oz cans coconut milktotal正如原始配方写的那样)
  • 1杯子vegetable broth
  • 4-5makrut.lime leaves(optional)
  • 1stalklemongrass, halved(optional)
  • 1杯子竹笋,冲洗和排水(或其他坚固的蔬菜,如西兰花或白菜德赢官方首页)
  • 1-2Tbsp椰子酰胺(or sub salt or tamari to taste)
  • 1-2Tbsp椰子糖,棕榈糖或枫糖浆
  • 1handfulfresh basil or mint(或1-2 TSP大麦草汁粉末写入//optionalfor richer color)
  • 1杯子snap peas, snow peas, or green peas

FOR SERVINGoptional

Instructions

  • Heat a large pot orDutch oven过热。曾经热,加入1/2杯(120毫升)椰奶(编写原始配方)并保留剩余的罐头。
  • 烹饪直到椰奶鼓泡,一些液体已经蒸发并留下了更多的致密霜。这是我从中学到的技术热泰国厨房to avoid using oil since the coconut milk releases its natural oil/cream content once cooked for a few minutes. Stir occasionally and turn down heat as needed to prevent burning.
  • 接下来,加入绿色咖喱糊并搅拌与椰奶相结合。炒2-3分钟。然后添加你的蘑菇(如果添加任何动物蛋白或柔软,那么现在可以//如果使用豆腐,我建议我建议使用this methodand serving on the side of your curry for best texture). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
  • 接下来,加入你的甜椒并搅拌到外套。我喜欢在这个时候添加甜椒,以吸收一些咖喱酱味。然后加入剩余的椰子牛奶(使用总罐,应该是原始配方的2种)和蔬菜汤。德赢官方首页搅拌结合。
  • 接下来,加入Makrut Lime叶子和柠檬草(可选用于注入更多味道),以及竹笋和搅拌。然后加入椰子酰胺和椰子糖或棕榈糖(从较小的量开始,根据需要工作,并搅拌结合。让肉汤进入炖肉,然后将热量减少到低,煮10分钟,或直到肉汤的味道变得更加丰富,你的蔬菜是叉子嫩。德赢官方首页
  • O.PTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a小搅拌机(that’s safe for blending hot liquids) with a handful of fresh basil or mint and/or 1-2 tsp of barley grass juice powder. This creates a deeper green color curry and infuses a bit of earthy, floral flavor. Stir this mixture into the pot at this time (see photo).
  • Taste and adjust your broth as needed at this time, adding more salt to taste, coconut aminos for depth of flavor, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
  • In the final few minutes of cooking, add your peas and stir to combine. They only need a few minutes to cook. Then turn off heat.
  • Serve as is or over grain of choice or菜花炒饭. Add tofu if serving at this time. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time (something I enjoy for more protein and texture).
  • Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.

Video

笔记

*This recipe is not a traditional Thai dish but, rather, is Thai-inspired.
*Nutrition information is a rough estimate calculated with Thai Kitchen green curry paste, homemade vegetable broth, the lesser amounts of coconut aminos and sweetener, and without optional ingredients.
*For additional protein, we like to serve this curry with greens, peas, and quinoa and garnish with cashews.
*Methods adapted from the talented热泰国厨房.

Nutrition (1 of4服务s)

Serving:1服务 卡路里:20.6 Carbohydrates:17.6g Protein:2.8g Fat:14.6g Saturated Fat:11.1g Polyunsaturated Fat:0.2g Monounsaturated Fat:0.3g Trans Fat:0g Cholesterol:0mg 钠:735mg Potassium:270.mg Fiber:3.2g Sugar:9.6g Vitamin A:2125IU Vitamin C:66.11mg 钙:22.43mg Iron:1.03mg

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  1. 安妮says

    Love this! Made it without the extra steps to make it bright green so mine was more yellow and didn’t put all the broth in so was a little thicker. It was so delicious! Super quick and easy and unbelievably tasty.

    • Avatar for Dana @ Minimalist Baker支持@ Minimalist Bakersays

      Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. 玛丽says

    哇!另一个美味的食谱和烹饪成功!
    I happen to have a little makrut lime tree that a friend gave me, and this is the first time I used the leaves. They really contribute to the wonderful flavor of this curry. I didn’t have green curry paste on hand, so I used red, and I blended basil with the liquid to add back to the pot. The color was good!
    My first time commenting (sorry), and about the fiftieth time I’ve used one of your recipes. I LOVE your site. Thank you for all your hard work and all the amazing recipes and inspiration. ❤️

    • says

      Delicious curry. Will make again and again.
      我用泰国厨房绿色咖喱你推荐,我想这两次我可能会用整个小罐子,以更强大的味道。我可以做任何事情来增加辛辣的ness吗?在最后添加了一些豆腐,并在米饭上供应。食谱很容易追随,最终结果让我想起了我最喜欢的咖喱我喜欢的泰国餐厅。它让我有机会使用柠檬草和一种我通常不买的蘑菇。O.

      • Avatar for Dana @ Minimalist Baker支持@ Minimalist Bakersays

        感谢分享,Gaby!你可以加入捏红辣椒片,卡宴或精细切碎的塞拉诺的热量。如果你试试,请告诉我们!

  3. 索菲says

    Tasty, easy, and fast! Perfect week night meal. We used tempeh and cabbage in place of the bamboo. The squeeze of lime juice before serving really brightens it up nicely. I will try to get my hands on some lemongrass next time! Thank you!

  4. Simonasays

    你好,

    The recipe really contains 2.4l coconut milk? It seems a lot of quantity and I am not sure if I understood correctly.
    谢谢你!

    • Avatar for Dana @ Minimalist Baker支持@ Minimalist Bakersays

      Hi Simona, sorry for the confusion! It calls for two 400 ml cans which equals 800 ml or 0.8 liters. Hope that’s more clear!

    • Nicolesays

      Easy & tasty. I served the sauce over quinoa but preferred it on it’s own. I added cubed tofu at the end of the cooking process for some extra protein.

  5. Caitlin Culbertson.says

    Hi, Dana! I’ve been following your blog for a while now, and have made so many amazing dishes thanks to you. I just wanted to share how impressed I am by your dedication to include sources and links to traditional recipes, and by your thoughtful replies to readers’ helpful comments on terminology. I know this is something that many food creators are struggling with, and I think you’re doing an amazing job and I applaud you! I can’t wait to try this recipe and learn more about green curry from the links you’ve provided. Thank you for doing this research and for helping me learn more about one of my favorite cuisines.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      那是如此善良!它绝对需要一个新的意识水平,但以一种好的方式。我们始终旨在作为一个品牌学习和发展,所以我们拥抱改变。感谢您的支持!

  6. 斯泰西says

    正式爱上绿色咖喱。在冷却时,我无法停止啜饮!我将在旁边和一些豆腐叮咬的Cauli Rice和Broilled Crispy Cloccoli。我在食谱中使用柠檬草的第一次。真的很美味,谢谢!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      Yes! We just make sure to highlight the simplicity of each dish in the title and/or the description. It signals clearly to people why it’s simple.

  7. 艾米莉says

    I’m not an expert in this, but I believe it’s recommended to use the term makrut limes instead of kaffir limes.

    Looks like a yummy recipe! Thanks for sharing!

      • Elizabethsays

        Great recipe, very easy to follow. I used less green chili paste because I can’t do spicy. I blended basil and spinach leaves for green color. I also added 2TBS cashew butter for a thicker, creamier sauce. Delicious! I love your recipes, this is another keeper.

  8. Melindasays

    What a great sounding recipe! I appreciate having a vegan green curry option for when I’m cooking plant only. Thank-you!

    只是想让你知道,通过他们的实际名字,Makrut雷丝来调用k-limes的运动。K-Word用作一些文化中的浆料。

    • Avatar for Dana @ Minimalist Baker支持@ Minimalist Bakersays

      Hi Melinda, thanks so much for bringing this to our attention. We’re changing it right away!

  9. Amysays

    Made it tonight with leftover rice . Sprigs of mint. Romano beans, yellow pepper, chard greens and a large portabello cap. Delicious! Restaurant level good!

  10. Clairesays

    Hi, I am a long time fan of your page, blog and recipes! I recently learned that the word “k*ffir” used to describe the lime leaves is offensive to many in Africa, especially in South Africa (that I have found). Other words to use could be “murkat” which I think is an Thai word for the same ingredient!

    谢谢你所做的所有工作!

    • Avatar for Dana @ Minimalist Baker支持@ Minimalist Bakersays

      Hi Claire, thanks so much for your support and for bringing this to our attention. We’re changing it right away!

    • AJsays

      Thanks for sharing this recipe.

      It was a hit with my parents! Full disclosure, I used Blue Dragon – Thai Green Curry Paste. Using the coconut milk at the beginning is absolutely genius. More flavourful than simply substituting water for oil. Also, I modified the veggies as I had carrots and cauliflower I wanted to use up.

      保持!

  11. Jilliansays

    Hey Dana! Just wanted to say I notice and appreciate the changes you’ve made to describe a brief history of the dishes and ingredients from other cultures, with links to authentic recipes. It sets an example for other bloggers. Much love xoxo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      Thanks, Jillian! It’s been fun to learn more about other cuisines and also explore other expert cooks!