{"id":56867,"date":"2016-04-18T18:00:06","date_gmt":"2016-04-18T16:00:06","guid":{"rendered":"https:\/\/ellerepublic.de\/gruenes-thai-curry-mit-gemuese\/"},"modified":"2020-05-19T20:14:12","modified_gmt":"2020-05-19T18:14:12","slug":"vegetable-thai-green-curry","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/vegetable-thai-green-curry\/","title":{"rendered":"Vegetable Thai Green Curry"},"content":{"rendered":"

One of the things I love about Thai curries is that they are so adaptable. They can be anything from simple to complex, soupy to thick and creamy, mild to fiercely spicy, with varying nuances and depths of flavors and colors. This time I opted for a Thai green curry, although my true all-time favorite still remains to be the deeply flavored Thai red curries. Thai green curry is also a spicy comforter, but you can expect a brighter, sweeter coconut flavor.<\/p>\n

Choose a good Thai Green Curry paste<\/h2>\n

Everybody knows that the secret to a good Thai curry is a good curry paste. So does that I mean I make the curry paste myself? Heavens no. I use commercial curry pastes as opposed to ones made from scratch<\/a>. Why? Because that’s exactly what makes cooking a red of green Thai curry doable on any given night of the week. \ud83d\ude42 Quality is of course something I pay attention to, so I tend to gravitate towards organic curry pastes. I love Alnatura organic supermarkets’ very own brand of red Thai curry paste, which is conveniently sold at their store just minutes down the road from where I live. It’s also easy to pick up at Budnikowsky, which the whole of Hamburg affectionately calls “BUDNI” (it’s our drugstore chain and carries a wide range of Alnatura organic food products). For green Thai curry paste there is an organic version from Sanchon but I willing to bet that there are some really good and authentic ones also sold at your local Asian market.<\/p>\n

\"Vegetable<\/a><\/p>\n

This healthy, vegetable Thai green curry features fresh carrots, zucchini, sweet pointed red pepper, Chinese cabbage and spinach! It’s full of flavor and simple enough for a weeknight dinner.<\/p>\n

How to adapt this recipe<\/h2>\n

There\u2019s plenty of room for swapping out ingredients — any in season vegetables work well, so go ahead and use any mix you prefer — whether it be little cauliflower or broccoli florets, green beans, peas, baby pak choi, asparagus or even cherry tomatoes. Or for extra protein, this recipe can also be upgraded with fried tofu, cubes of firm white fish fillets or saut\u00e9ed organic chicken or turkey breast.<\/p>\n

You can also serve this dish with rice noodles. Or go ahead and serve a whole grain alternative \u2014 I prefer whole grain brown basmati rice or barley. Even quinoa or buckwheat make great options.<\/p>\n

\"Vegetable<\/a><\/p>\n

\u00a0<\/a>\"Vegetable<\/a><\/p>\n

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\"Thai<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Vegetable Thai Green Curry<\/h2>
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