Vegan Thai Curry Recipe | Green Curry | Nutritional Yeast Recipe

Vegan , Gluten Free , Thai Curry

Recipe by Chef Prashant BhoirCourse: Main CourseCuisine: ThaiDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

300

kcal

( NO MSG , No Fish Sauce , No Shrimp Paste)

Ingredients

  • Lemongrass Stem & Leaves – A Bunch

  • Chopped Onion – 02 Whole Onions

  • Chopped Ginger – 01 Inch Piece

  • Garlic – 05-06 Petals

  • Green Chili – 05 Pieces

  • Lemon Leaves – 10/12 Pieces

  • Oil – 02/03 Tbsp

  • Cashewnut ( Kaju ) – 50/60 Gms

  • Okra (Bhindi ) – 100 Gms

  • Beans ( Sem / Faliyan) – 100 Gms

  • Aubergine ( Baingan) – 100 Gms

  • Bell peppers (Shimla Mirch ) – 100 Gms

  • Coconut milk – 250 Ml

  • Basil (Tulsi Patta ) – To Taste

  • Salt – Taste

  • Nutritional Yeast – 200 Gms

Directions

  • Finely Chop & Sauté onion, garlic, lemongrass, chilly, basil, cashew
  • In Blender grind to a fine paste, This is your Thai Curry Paste!
  • In a wok add some lemon grass stem, lemon leaves and nutritional yeast & add the Thai curry paste prepared earlier ,cook for 5 minutes . Add Water & Strain after Cooling
  • Cut the vegetables for curry into desired shape (dice, triangle or diamond)
    Stir fry vegetables in some oil add the strained Thai curry
  • Add coconut milk and cook for more 03 of minutes
    Add Salt to Taste
    Cook for a Minute or till the Vegetables look cooked
  • Assemble
    Served usually with steamed rice
    I love to have it with sticky jasmine rice
    Garnish with lemon leaves, coconut flakes, peanut crushed or chili .Serve Hot

Recipe Video

Notes

  • Readymade Thai Curry paste you buy in the Market has either Fish Sauce or Shrimp sauce that gives the Umami flavor to Thai Curry.
  • Instead in our recipe we have used Vegan & Gluten free Nutritional Yeast (of Urban Platter Brand) that gives the umami flavor to our recipe.
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