Thai Vegetable Curry with Coconut Milk
A few weeks ago, we had some friends over for dinner and we wanted a vegetarian meal. I wanted a meal that was easy to make but most importantly full of flavor. So I thought of a Thai vegetable curry with coconut milk and frankly this dish met all our criteria!
We enjoyed it and it is so easy to prepare. The most time consuming part is preparing all the ingredients and cutting the vegetables, but then they cook quickly. I easily found all the ingredients between the market and my local Asian grocery store.
Anyway, we loved this dish so much that friends asked for the recipe the following week, so that’s part of the reason I’m sharing it today 😉 and I thought you might like this recipe too. It’s just the kind of vegetarian dish you never get bored of at the table and really enjoy!
Thai vegetable curry with coconut milk
What ingredients do you need to make this delicious vegetarian curry recipe?
- bok choy or pak choï cabbage
- garlic
- peanut oil
- mushrooms (Shitake / Enoki / Shimeji…)
- green curry paste
- coconut milk
- carrots
- spring onions / spring onions
- water
- rice vermicelli or rice noodles
- nuoc mam sauce
- chopped fresh coriander
- peanuts
- pepper
- lime
Why will you like this recipe?
- the ingredients are easy to find
- this dish can be eaten in any season
- it is easy to prepare and very quick to cook
- it is very tasty
- it is full of colors and textures
Here are other Asian recipes that you might also like:
Thai vegetable curry with coconut milk
Ingredients
- 3 bok choy or pak choi cabbages
- 1 garlic clove
- 1 tablespoon peanut oil
- 100 g mushrooms (Shiitake / Enoki / Shimeji…)
- 2 tablespoons green curry paste
- 20 cl coconut milk
- 3 carrots
- 4 spring onions
- 20 cl water
- 100 g rice vermicelli or rice noodles
- 2 tablespoons nuoc mam sauce
- 1/2 bunch fresh coriander (chopped)
- 2 tablespoons peanuts
- black pepper
- 1 lime
- 2 hard-boiled eggs (optional)
Instructions
- Start by preparing all your vegetables.Clean the bok choy and cut it into large pieces.Peel the carrots and cut them into julienne strips.Clean the mushrooms and cut them into strips if you are using shiitake mushrooms.Cut the spring onions.
- Heat oil in a wok or large saucepan over medium heat.Add the pressed garlic and bok choy pieces and fry for 2 minutes.Add the julienned carrots, mushrooms and onion rings.Fry for 1 minute, then add the green curry paste and fry for another minute. Season with pepper and add the nuoc mam sauce.
- Add water and coconut milk, stir gently and bring to a boil.Add rice noodles, cover and cook for 5 minutes, stirring once.
- Divide the soup among 4 bowls, adjusting the seasoning if necessary.You can add 1/2 hard-boiled egg to each bowl if you like.Squeeze the juice of one lime cut in four and add a little chopped coriander and some peanuts.
- Bon appétit !
If you ever make my Thai vegetable curry recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
