Serve rice, curry and vegetables onto each plate and garnish with extra cilantro, if desired. what brand Thai curry paste do you recommend? A healthy alternative for Thai curry paste with no preservative or no additive. If I had gone to a Thai restaurant and received something this delicious from behind the kitchen door, I’d probably assume that it required exotic ingredients or cooking skills picked up in the Far East. Glad we agree ;). What do the red chilies add? Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I’m glad this recipe was worthy of that green curry paste. Thanks for sharing this recipe! E. Love your recipes overall. Remove from heat and season with rice wine vinegar and soy sauce, to taste. :) Time is a precious thing, it passes you by before you know it. A healthy alternative for Thai curry paste with no preservative or noadditive. They have all of the key ingredients such as galangal (Thai ginger), lemon grass, kaffir lime leaves and Thai chillies, making it convenient and easy to bring home the favorite Thai flavors. Having cooked this curry on the stovetop for years and now in the Instant Pot, here are my tips for you: Here is the EASY Instant Pot Thai green curry recipe loaded with vegetables with step by step photos. I am in awe after seeing your website and wish you lots of success and happiness in life. This will make your curry look really beautiful and appealing, Adding some of the veggies after pressure cooking, retains the crunch in those vegetables for a more satisfying bite, Use fresh Thai basil leaves for added authentic flavor, Feel free to use diluted coconut cream in place of coconut milk, If you like to add proteins such as chicken or shrimp, sauté the chicken (cut into thin 1-inch strips) or shrimp along with the curry paste, For a more soupy curry add 1/2 cup of vegetable broth along with the coconut milk. This is another recipe from the Asian seafood cooking class I attended with my friend Mark a couple of months ago, which also inspired this watercress and forbidden rice salad. If you do not have the low pressure option, you can set the time to zero minutes. If not then use Serrano peppers. Hi Rebecca, it’s per serving like standard nutritional information. The sauce in this recipe was so good that I licked the pan clean (after it had cooled down, of course)! Do you enjoy warming curry dishes? No need to be so ethnocentric. Simple and flavorful Thai green curry recipe served with steamed, seasonal vegetables. Required fields are marked *. No spam! Put all the ingredients in the blender and blend till you get a fine paste and you are done. I just had a baby and people from church said that everyone was freaking out about what to bring for meals. Be weary of tofu lacking the USDA Organic badge, as nearly 100% of non-organic soy crops are GMO. I’m sorry, I’ll change the recipe to specify a small onion based on your feedback. The distinctive flavors of Veg Thai Green Curry come from the spicy Thai green curry paste and the fresh Thai basil leaves. I totally agree with you about protein. I am totally with you on despising the concept that “every meal has to have a protein”! More effluent and health conscious consumers will go for the high-end organic brands of green curry paste. Like you I’m more likely to add an organic egg or a handful of nuts instead of tofu and I think of it more in terms of substance than protein. I ran out of my bulk supply of coconut milk. 3. Tried this recipe? :) It also helps to convert a husband! Thai green curry is traditionally seasoned with fish sauce, but since this recipe is vegetarian, it calls for soy sauce instead. I have also included my stove top recipe in the notes so you don’t miss out on this must-try homemade Thai green curry! Hope you got a chance to try it out. Vegetarian, vegan and gluten free Homemade Thai Green Curry Paste recipe using all fresh ingredients in few quick steps. You could use whole milk instead. I’m glad you found it and were able to work with what you had on hand, Rhonda! Thanks for sharing your method. Reduce heat to a simmer, cover and let it cook until all water is absorbed (35-40 minutes). Thanks for the recipe- just as an aside for your readers, when buying green curry paste, make sure to check it is vegetarian, as several brands include shrimp paste in the ingredients. Also, they use jasmine, not basmati rice. I seem to live in denial that everything takes time. If you want a super creamy curry, I think you’ll have to purée it in a blender before you add the main vegetables. Add onion, zucchini, mushrooms, eggplant and salt. Add more veggies, beans, or mushrooms for depth and texture. Glad you found a substitute. We wanted a super creamy curry and it came out more like an onion soup.