Green Curry Coconut Sauce Recipes

VEGETARIAN THAI GREEN COCONUT CURRY

Vegetarian Thai Green Coconut Curry image

This vibrant vegetarian Thai Green Curry recipe is so simple to make from scratch, with no packaged curry paste required.

Provided by Darlene Schmidt

Categories Dinner Lunch

Time 42m

Yield 2

Number Of Ingredients 25

Ingredients

For the Green Curry Paste:
1 stalk fresh lemongrass (thinly sliced, or 3 tablespoons frozen)
1/4 can coconut milk
1 to 3 Thai green chilies (or jalapeño )
1 cup fresh cilantro (packed, leaves & stems)
1 shallot (chopped)
4 to 5 cloves garlic
1 to 2-inch piece galangal (or ginger, sliced)
1 tablespoon soy sauce
2 tablespoons lime juice (fresh)
1/2 teaspoon cumin (ground)
1/2 teaspoon coriander (ground)
1/2 teaspoon white pepper (ground)
1 teaspoon brown sugar
1/2 teaspoon salt
For the Remainder of the Dish:
1 to 2 tablespoons olive oil
1 1/2 cups tofu (firm, cubed, or canned chickpeas, rinsed and drained)
1/2 to 3/4 cup vegetable stock (or water)
Optional: 2 to 3 makrut lime leaves (fresh or frozen)
3/4 can coconut milk
1 green bell pepper (chopped into bite-size pieces)
1 to 1 1/2 cups asparagus (or green beans, chopped)
1 large handful cherry tomatoes
1/2 cup fresh Thai basil (or sweet basil)

Steps:

Gather the ingredients.
Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste; you may need to add more coconut milk if using a blender. To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a mortar and pestle to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the green curry paste. Stir-fry for 1 minute to release the fragrance.
Add the tofu or chickpeas and stir until all ingredients are covered well with sauce.
Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes.
Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or until the vegetables have softened.
Remove curry from heat and taste for salt and spice.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (gently tear larger leaves into shreds). Sliced red chile peppers can also be used as a topping, one that adds more heat.

Nutrition Facts : Calories 852 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 10 g, Protein 32 g, SaturatedFat 41 g, Sodium 1290 mg, Sugar 14 g, Fat 67 g, ServingSize serves 2, UnsaturatedFat 0 g

COCONUT GREEN CURRY SAUCE

Coconut Green Curry Sauce image

Categories Dairy Ginger Coconut Lemongrass Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

a 1-inch piece fresh gingerroot
1 stalk fresh lemongrass*
1/2 cup mirin*
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk*
2 cups heavy cream
2 teaspoons Thai green curry paste*
*available at Asian markets and some specialty foods shops and by mail order from Uwajimaya,tel. (800) 889-1928.

Steps:

Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

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