This Thai Green Curry VEGAN is a great dish to rustle out on weeknights - so much better than a takeout! All it takes is One Pot & 30 minutes!
Course: Lunch & Dinner
Keyword: curry, vegan, green curry, thai curry,, vegan thai
Author: Sandhya Hariharan
Ingredients for Vegan Thai Green Curry
1TbspSunflower Oil or Coconut Oil
2Small Shallots or 1/2 white oniondiced fine
1red chillifinely chopped ( optional )
4TbspThai Green Curry Paste
300gSweet Potatopeeled and cut into cubes
1large red peppercut into thick slices
100gbaby corncut length wise
400mlfull fat coconut milk
1TspLight Soy Sauceoptional
salt to taste
3kaffir lime leaves
Heat oil in heavy skillet or a casserole dish with a fitted lid. Add ginger, garlic and shallots and begin to sweat. Cook for 4 minutes until translucent.
Add the red chilli & Thai Green Curry Paste and fry them off for at least 2-3 minutes, until most of the paste dries out.
Add Sweet Potatoes, Red Pepper,Coconut milk and vegetable stock and stir through. Tip in Kaffir lime leaves, cover with a lid and cook until the sweet potatoes are tender with a fork. Cook 8 minutes.
Stir in the baby corn, mangeout to the curry and continue to cook for another 5 minutes covered.
Taste and season with salt , soya sauce ( if needed ) and brown sugar ( optional ).
Thai Curry Sauce should have reduced and will still be a be on the thin side. Scatter coriander leaves, thai basil, lime juice and stir.
Remove from heat and serve thai green curry vegan with steamed rice.
INSTANT POT VEGAN THAI GREEN CURRY
Press Sauté on your Instant Pot. Once it displays, add oil and onions, ginger & garlic. Sauté for 30 seconds.
Add Green Curry Paste, 1 tbsp coconut milk and stir well until well combined. Fry the curry paste well until the aroma is released.
Add the remaining coconut milk, stock, soy sauce, salt and stir.
Press CANCEL. Secure the lid, seal the valve and pressure cook HIGH for 1 minute. Allow the pressure to release naturally for 10 minutes.
Open the Instant Pot, PRESS SAUTE. Add all the vegetables, Kaffir Lime and cover with the Instant Pot glass lid. Cover and cook for 6- 7 minutes until vegetables are tender. PRESS CANCEL. Squeeze in lime juice, cilantro leaves.
Taste and season more with soy sauce, rice vinegar and salt, if you need more punch.
Divide the cooked rice and curry into bowls and garnish with basil, red chilli and coriander leaves.