Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian thai green curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Vegetarian Thai green curry is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegetarian Thai green curry is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook vegetarian thai green curry using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Thai green curry:
- Take 1 large onion sliced
- Take 1 large carrot sliced
- Get 1 red bell pepper cut into stripes
- Make ready 1 packages asian stir fry vegetables
- Take 14 oz can of coconut milk
- Make ready 4 tbsp ur favourite thai green curry paste
- Prepare 2 tbsp oil
- Get 1 pints jasmine rice
- Take pints cold water
This vegetarian Thai green curry recipe is very simple to make from scratch, you don't even need any premade curry paste. Once you make this yourself, it will be hard to go back to anything packaged, as this green curry tastes like a green curry should—very fresh and zinging with taste, thanks to many ingredients, including lemongrass. Coconut milk keeps this curry vegan and dairy free but also helps the food processor to create your own homemade thai green sauce. If you try this Veggie Thai Green Curry let me know!
Instructions to make Vegetarian Thai green curry:
- In a rice cooker add rice and water and let it cook
- In a large pan add oil carrots onions and peppers cook for 6 minutes, then add frozen Asian mix followed by curry paste and coconut milk.
- Cook for 10 minutes, serve on a bed of Jasmine rice
Also, check out our vegan Thai green curry which uses butternut squash. This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It's full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it's not in season where you live. Recipe yields two large servings (as shown) or four small servings.
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