טייַלענדיש גרין קערי וועגעטאַבלעס

The first time I ever tried Thai food, איך האט ניט ווי עס. I didn’t like it the second time I tried it either. There was a Thai restaurant near my job in Tribeca and everyone loved it. My coworkers always insisted we go there for lunch. צו מיר, everything tasted like it was covered in peanut butter.

Last summer I attempted Thai cuisine again, this time upstate in Ithaca, יאָרק. I had a green curry dish filled with vegetables and tofu and I loved it! I tried several times to replicate it and finally came very close with this recipe.

I made this a pure vegetable dish but you can always add tofu if you want. און פון קורס, use whichever vegetables make you happy. The sauce is full of flavor but not too spicy. If you like it really spicy, add more chiles. I like to make this with lots of sauce and brown rice to absorb it all. Pasta would also be a delicious choice.

You could make your own green curry paste but I like to save a step and use the one made by Thai Kitchen. Just make sure to read the labels. Not all of their products are vegan (fish sauce is NOT vegan).

Now that I’m not near a Thai restaurant, I’m glad I have this recipe to bring me back to that amazing dish from last summer – and it doesn’t taste like peanut butter. האַנאָע האָבן!

טייַלענדיש גרין קערי וועגעטאַבלעס
ינגרידיאַנץ

1 גרין טשילע, chopped


1 stalk lemongrass, chopped


1 Tbs. פיסטאַשקע ייל


4 Tbs. green curry paste
2-14 אַז. cans of lite coconut milk


2 רויט גלאָק פּעפּערז, סלייסט


1 poblano or any green pepper, סלייסט


1 רויט ציבעלע, סלייסט


¼ cup lime juice


2 Tbs. raw brown sugar


2 tsp. corn starch or arrowroot


5 Tbs. גלוטען-פֿרייַ טאַמאַרי


5 crowns of broccoli florets


10 baby corns, כאַווד


1 געל קאַבאַק, chopped


1 גרויס אָדער 2 מיטל קעראַץ, סלייסט דייאַגאַנאַלי


1 cup snow peas


¼ cup peanuts, toasted, for garnish (אַפּשאַנאַל)


2 פלוים טאַמאַטאָוז, דייסט, for garnish (אַפּשאַנאַל)


סקאַלליאָנס, chopped, for garnish (אַפּשאַנאַל)
Brown rice or gluten-free pasta

אינסטרוקציעס

Heat the oil in a large saucepan or deep skillet, איבער מיטל היץ. Add the green chile, lemongrass and the curry paste. Stir for about 1 minute until well combined. Slowly stir in the coconut milk and bring the mixture to a boil. Add the red bell peppers, the green pepper and the onion. Reduce the heat and let simmer for about 5 מינוט.

דערווייַל, in a bowl or large cup combine the lime juice, ברוין צוקער, corn starch or arrowroot and tamari. Add this mixture to the skillet and stir.

Add the vegetables to the skillet. Toss to cover them with the sauce. Raise the heat to bring the mixture back to a boil. Then reduce the heat and let simmer for 15 minutes or until the vegetables are softened and the sauce is to your desired consistency.

When ready to serve, garnish with diced tomatoes, scallions and toasted peanuts, אויב געוואלט. Serve with brown rice or gluten-free pasta.

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 1,181 מאל, 1 וויסיץ הייַנט)

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3 רעספּאָנסעס צו טייַלענדיש גרין קערי וועגעטאַבלעס

  1. Devils Den יולי 18, 2012 בייַ 1:11 PM #

    The first time I tasted the incredible food from Thailand, I liked it and love it the second time around and even until now.:) It’s the main reason why I always have an amazing Thai travel. אַגעוו, your own version of Thai Green Curry Vegetables looks palatable and I can’t wait to try it at home!;)

  2. אַנאַנאַמאַס יולי 17, 2012 בייַ 4:09 בין #

    Sounds absolutely delicious, I would love that served up with rice noodles topped with fresh raw sprouts ~ Helen Troy ~

  3. CupcakeCatie יולי 17, 2012 בייַ 4:02 בין #

    This looks amazing! 🙂


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