Make Thai green curry with mushroom today
Thai green curry is a celebrated dish in Thai cuisine, known for its aromatic herbs and spices. Originating from Thailand, it enjoys worldwide popularity for its rich flavors and adaptability to different diets. Our vegetarian and eggless version features mushrooms as the main ingredient, offering a delightful alternative. Let's start cooking to bring a taste of Thailand into your kitchen.
Gather the following ingredients
For this recipe, you will need 200g button mushrooms, 400ml coconut milk, two tablespoons green curry paste (ensure it's vegetarian), one tablespoon vegetable oil, one cup vegetable broth, one red bell pepper, sliced into strips, one zucchini, sliced into half-moons, a handful of Thai basil leaves, two kaffir lime leaves (optional), one tablespoon soy sauce, and salt to taste.
Preparing the vegetables and mushrooms
Start by preparing your vegetables. Wash the red bell pepper and zucchini thoroughly before slicing them into strips and half-moons respectively. Clean the button mushrooms with a damp cloth or rinse them quickly under water (do not soak) before slicing them. This step ensures that all your ingredients are ready to be cooked, making the process smoother.
Cooking the curry base
Heat a tablespoon of vegetable oil in a large pan over medium heat. Once hot, add the green curry paste to it. Fry for about one minute until it becomes aromatic but be careful not to burn it. This step is crucial as it helps release the flavors from the curry paste which forms the base of our dish.
Adding vegetables and coconut milk
To the pan with the green curry paste, add the sliced mushrooms, red bell pepper, and zucchini. Stir them well to ensure an even coating with the curry paste. After about two minutes of sauteing, gradually pour in the coconut milk followed by the vegetable broth, stirring continuously. This mixture should then be brought to a gentle simmer, blending all flavors together.
Final touches before serving
After simmering the curry for 10 minutes until the vegetables are tender, season with soy sauce and salt to taste. Add kaffir lime leaves for flavor and Thai basil leaves for freshness, simmering for two more minutes. Serve the aromatic Thai green curry with steamed jasmine rice or noodles for a vegetarian, eggless meal that captures Thailand's culinary essence.
