In a hurry? Here’s a green curry! This is a super quick and easy vegetable green curry that’s great for using up any leftover veggies you have in the fridge. Green curry lends itself well to pretty much any combination of vegetable, and heck, you could even use a bag of frozen veggies to save yourself a few precious minutes chopping.
The only somewhat “specialty” ingredient you need is a good green curry paste. That shouldn’t be too much of a problem these days as most supermarkets carry it. If not then if you’ve got an Asian supermarket nearby they’re certain to have it.
If you read my blog often then you probably know how much I like to mix my own spices and curry pastes and always encourage my readers to do the same. Check out these recipes for massaman curry, red curry paste, and garam masala. This recipe for vegetable green curry, however, is a little different because I’ve used a store-bought curry paste.
There are some advantages to this: keeping a jar of prepared curry paste stashed in the back of your fridge means that it’s easy to make a super tasty 30-minute weeknight meal. Just a word of caution: although it’s not difficult to find vegetarian curry pastes, some commercial curry pastes contain non-vegetarian ingredients like fish sauce or shrimp paste, so be sure to read the ingredients.
Now on to the choice of vegetables. I try my best to use what’s in season and this whole dish was designed around snow peas. It drives my crazy how difficult it is to buy snow peas in Barcelona. Supermarkets don’t sell them, period. That’s why I got super excited to see them for sale in one, and only one, neighbourhood veggie store. Clearly I’m not the only one who gets excited about snow peas as the vendor told me that she sells out within a couple of days after each delivery. So when I finally nabbed some snow peas, I began dreaming of all the wonderful possibilities and this vegetable green curry is what came to mind first.
Of course you don’t need to use snow peas in your curry if you have just as hard of a time finding them as I do! The beauty of this recipe is that you can use any combination of vegetables that you have on hand or (as mentioned previously) a mixed bag of frozen ones. Feel free to get creative!
- 2 tablespoons vegetable oil, divided
- Half a block of extra-firm tofu, cut into cubes
- Half a small onion, diced
- 2 cloves of garlic, minced
- 1 1/2 tablespoons green curry paste (adjust to taste)
- 1 medium carrot, peeled and sliced
- 10 snow peas, cut in half
- 5 baby corn, cut in half lengthwise and widthwise
- 5 button mushrooms, quartered
- 1/3 cup vegetable stock
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon brown sugar
- Rice, to serve
- Heat a large pan or wok over medium-high heat and add one tablespoon of oil and the tofu. Fry, stirring occasionally, until browned on each side. Remove to drain on a paper towel-lined plate.
- Add the second tablespoon of oil to the pan along with the onion. Fry until soft and translucent then add the garlic and fry for a minute or two until soft and fragrant. Now add the curry paste and a little more oil if the pan seems dry. Fry the curry paste for two minutes or until it becomes fragrant.
- Now add all your vegetables and fry for 3 – 5 minutes until the carrots begin to soften.
- Pour in the vegetable stock and coconut milk and reduce heat to medium. Simmer gently until the vegetables are fully cooked.
- Add in the tofu, soy sauce, sugar and lime juice. Taste and adjust the flavours to have a good balance of sweet, salty and sour.
- Remove from heat and serve with rice.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 981Total Fat: 47gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 1002mgCarbohydrates: 106gFiber: 28gSugar: 40gProtein: 46g