Recipe originally published October 28, 2022
Recipe Updated July 19, 2023
The best veggie Thai curry recipe a.k.a Creamy Green Thai Sweet Potato Curry! Tender sweet potatoes, peas, green beans, spinach, creamy coconut milk, and a homemade authentic green Thai curry paste that’s out of this world good. We’re talking one of the best Thai recipes ever. Bold flavors, with just the right amount of heat. A not too hot curry, full of flavor, delicious textures and so much goodness!Jump to Recipe
This creamy green veggie Thai curry recipe is an easy-to-make, creamy, delicious bowl of homemade takeout style foodie heaven. It’s rich, with a creamy luscious sauce, loads of flavors, and just the right amount of spicy and savory with a hint of sweetness. Served on a bed of steamy rice it’s a cozy, comforting, and quick vegan curry that’s also meal prep friendly. Oh, and did I mention you can make this easy vegan Thai curry on the stove, in an instant pot, or in your trusty crockpot? There are so many options with this easy plant-based Thai curry recipe and all of them are easy and tasty.
Oh, let me tell you about the mouthwatering delight that is green Thai sweet potato curry! Prepare to be enchanted by its sensational flavors and textures. Picture this: tender chunks of sweet potato bathed in a luscious green curry sauce, infused with aromatic herbs and spices. The ultimate thai green curry recipe with a creamy curry sauce, made with coconut milk, balances creamy richness with a hint of tanginess and a subtle touch of heat.
As you take your first bite of Thai vegetable curry, you’ll be greeted with the creaminess of the sweet potatoes, which effortlessly melt in your mouth. The curry sauce embraces each morsel, coating them in a fragrant symphony of flavors. The combination of spices like turmeric, coriander, and cumin lends depth and warmth, while the vibrant green herbs like basil and cilantro add a fresh and uplifting note.
Why you’re going to want to make this Thai vegetable curry on repeat
The sweetness of the potatoes harmonizes with the savory elements of the Thai vegetable curry, creating a delectable balance that will keep you coming back for more. And if you opt for a homemade version, you have the freedom to adjust the spice level to your liking, making it as mild or as fiery as your taste buds desire.
Not only is this dish a delight for your taste buds, but it’s also a feast for the eyes. The vibrant colors of the green curry and the orange hues of the sweet potatoes create a visually stunning presentation that will make your meal even more enticing.
So, get ready to embark on a culinary adventure filled with bold flavors, comforting textures, and a tantalizing aroma that will make your kitchen feel like a Thai oasis. Whether you’re a curry aficionado or a first-time explorer, green Thai sweet potato curry is a dish that promises to satisfy your cravings and leave you with a lasting love for its remarkable deliciousness.
What we’re covering in this veggie Thai curry recipe
- Veggie thai curry recipe Ingredients
- Best curry paste recipe
- How to make the best Thai curry recipe
- How to make plant-based Thai curry in a crockpot
- Vegan instant pot green curry
- Boniato vs sweet potato
- Curry powder vs turmeric
- Curry powder substitute
- Curry storing, freezing and more
- Curry side dishes
What we’re working with in this healthy vegetarian Thai green curry recipe
Let’s dive into the exciting world of green Thai curry and explore the key ingredients that make it so enticing:
1. Sweet potatoes: These luscious and hearty tubers bring a natural sweetness and creamy texture to the curry. They serve as a delightful base ingredient that complements the spices and other flavors.
2. Spinach: Fresh or frozen spinach adds vibrant green color, earthy flavors, and a boost of nutrition to the curry. It wilts beautifully in the sauce, adding a delicate touch to each spoonful.
3. Onions: Diced onions provide a savory foundation for the curry. They add depth and sweetness when sautéed, enhancing the overall flavor profile of the dish.
4. Garlic: Finely chopped garlic brings its unmistakable aromatic and pungent taste to the curry. It lends a delightful depth of flavor and is a key component in many Thai dishes.
5. Peas: These little green gems add a burst of sweetness and a pop of texture to the curry. They provide a pleasant contrast to the other ingredients and contribute to the overall harmony of flavors. You can also use snap peas and snow peas.
6. Green beans: Crisp and vibrant green beans offer a satisfying crunch to the curry. They add a fresh and slightly earthy note that complements the other vegetables and brings balance to the dish.
The secret ingredients to a creamy Thai Curry Sauce
7. Coconut milk: The creamy richness of coconut milk is the important ingredient that forms the backbone of the curry sauce. It adds a velvety smoothness and a hint of natural sweetness that beautifully melds with the spices and vegetables. You can use a can of full-fat coconut milk for an ultra luxe creamy sauce or make it a lighter vegetable curry recipe by using light coconut milk.
8. Curry paste: This is the magical must-have ingredient that infuses the curry with its signature flavors and heat. The curry paste combines a variety of aromatic herbs, spices, and chilies to create a complex and tantalizing taste experience. We’re talking red chili pepper, coriander root, lime zest, or fresh lime juice, lemongrass stalks, and herbs. Fresh basil leaves or thai basil leaves are also one of my favorite thing to use in homemade curry pastes. Grab my easy green Thai curry paste below. Alternatively, to a homemade paste, you can use a store-bought curry paste of your choice to make this delicious easy dinner.
These ingredients work in perfect harmony to create a green Thai curry that is both comforting and full of exciting flavors. The sweet potatoes provide a creamy and satisfying base, while the spinach, onions, garlic, peas, and green beans add depth, texture, and freshness. The coconut milk and curry paste bring all the elements together, resulting in a rich and aromatic sauce that will transport your taste buds to the vibrant world of Thai cuisine. Get ready to indulge in a delightful adventure of flavors with every spoonful!
Homemade authentic thai green curry paste recipe
My easy homemade authentic thai green curry paste recipe is everything Thai flavors are all about. It’s like a concentrated spoonful of Thailand. Spicy, fragrant, and utterly delicious. This green curry sauce makes every curry taste amazing. Add it to any sauce for a quick flavor
Easy Green curry paste
Making your own green curry paste isn’t necessary, but it’s so worth it. And it’s a lot easier than you might think. It’s a great way to get a homemade Thai Curry that’s as good as the one you get at Thai restaurants. Here’s all you need to make the best Thai curry paste:
Main ingredient list:
- 3 tbsp vegetable oil, olive oil, avocado oil, or your preferred
- 2 tsp coriander seeds
- 1 tsp pepper, white or black
- 1/2 tsp cumin
- 3 tbsp grated fresh ginger
- 2 tbsp grated
- 3 spring onions, 1 green onion, or 1 yellow onion
- 1 tbsp lemon grass, chopped
- 1 bunch of fresh cilantro or fresh basil, chopped
- 5 cloves garlic, finely chopped
- 3-4 green chilis
How to make easy green curry paste – the essential curry base recipe
Cut the ends of the chilis. If you want your curry paste very spicy you can leave the chili seeds in. For a more mild curry paste, scrape out the chili seeds and discard.
Add the cumin, coriander seeds, and pepper to a hot pan and sauté them for 1-2 minutes to get the flavors popping. Next, carefully pour the roasted spices into a mortar and grind them to a fine powder.
At this stage, you can keep making the entire paste in the mortar, or you can add all the ingredients to a blender and blend until it’s a smooth paste.
If you’re using a mortar, add all the rest of the ingredients, drizzle with oil, and pound until the mixture becomes a thick green paste.
Pour the curry paste into a clean sealed jar and store it in the refrigerator for up to one week.
How to make the best asian sweet potato recipe on the stove with the best curry gravy recipe
Heat olive oil in a deep pan and add the sweet potatoes, onion, garlic, peas, and green beans. Let the vegetables cook at medium-high heat for a few minutes while stirring occasionally.
How to make curry sauce recipe
Next, add the spinach and 3 tablespoons of curry paste. Mix to coat everything in curry spices and let it cook for 1-2 minutes. Pour in coconut milk and bring to a boil. Once the sauce is bubbling, pour in vegetable broth and bring the sauce to a boil again. Turn the heat down to a simmer and let the dish cook for 7 minutes while stirring occasionally to give the sauce time to really thicken and the potatoes time to cook. Taste the sauce and add more green curry paste if you want the sauce spicier.
Serve topped over rice with a garnish of fresh basil or cilantro.
How to make vegan instant pot green curry – easy quick vegetable curry recipe
Making the best instant pot Thai curry vegetarian version is easy, quick, and so tasty! It’s one of the best quick curry recipes ever
Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, sweet potatoes, peas, and green beans in the pot. Season with 3-5 tablespoons of green curry paste and salt. Cook for a few minutes while stirring occasionally.
Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 5 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
Leave to rest for 1 minute to let the sauce thicken slightly.
Serve with a side of steaming rice, and a garnish of fresh basil or cilantro, a side of lime wedges, and enjoy.
How to make easy crockpot vegetable curry
Place all the ingredients in a crockpot. Add coconut milk and vegetable broth. Cover and cook on high for 5-6 hours, or on low setting for 7-8 hours.
Carefully remove the lid and stir to combine. Add a little more water if the sauce is too thick.
Serve with a side of steaming rice, and a garnish of fresh basil or cilantro, and enjoy.
Bay leaf vs curry leaf
Bay leaf and curry leaf are two different types of leaves that are used in cooking. Here are some differences between them:
– Bay leaf is a leaf commonly used in Mediterranean and European cuisines.
– It has a strong, distinct flavor and aroma, which is described as herbal and slightly floral.
– Bay leaf is typically used in soups, stews, sauces, and braised dishes to add flavor. It is often added whole and removed before serving.
– It is known for its ability to enhance the taste of dishes and is commonly used in dishes like Bolognese sauce, beef stew, and bean soups.
– Curry leaf is a leaf commonly used in Indian, Sri Lankan, and South East Asian cuisines and is of used to make a curry base recipe.
– It has a unique flavor that is best described as a combination of citrusy, nutty, and slightly bitter notes.
– Curry leaf is often used in curries, dals, chutneys, and various rice dishes to add a distinct flavor and aroma.
– Unlike bay leaf, curry leaf is usually used fresh and can be added to dishes during the cooking process. The leaves are often fried in oil or ghee at the beginning of cooking to release their flavor.
While both bay leaf and curry leaf contribute to the flavor of dishes, they have different profiles and are used in different culinary traditions. It’s important to use the correct leaf based on the specific recipe or cuisine you’re preparing.
Curry leaf powder recipe
Here’s a simple recipe for curry leaf powder:
Curry powder Ingredients:
- 1 cup fresh curry leaves
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black lentils)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1-2 dried red chilies (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- Salt to taste
How to make curry powder Instructions:
1. Heat a pan over medium heat and dry roast the chana dal, urad dal, coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant and lightly golden. Stir continuously to prevent burning.
2. Add the fresh curry leaves to the pan and continue roasting for another minute or until the curry leaves become crisp.
3. Remove the pan from heat and let the roasted ingredients cool down completely.
4. Transfer the cooled ingredients to a spice grinder or blender. Add turmeric powder and salt.
5. Grind everything into a fine powder. If needed, you can sieve the powder to ensure a smooth texture.
6. Allow the curry leaf powder to cool completely before storing it in an airtight container.
7. Store the curry leaf powder in a cool, dry place. It can be used as a flavorful seasoning in various dishes like curries, soups, and rice preparations.
Note: Homemade curry leaf powder has a vibrant flavor and aroma. Adjust the spice level according to your preference by adding more or fewer dried red chilies.
Boniato vs sweet potato
Boniato and sweet potato are both root vegetables that can be used in curry recipes. While they share some similarities, there are a few differences between the two:
1. Taste: Boniato has a mildly sweet and nutty flavor, while sweet potatoes have a sweeter taste.
2. Texture: Boniato has a drier and slightly denser texture compared to sweet potatoes, which tend to be moister and softer.
3. Color: Boniato usually has a white or off-white flesh, while sweet potatoes come in various colors, including orange, yellow, and purple.
When it comes to using boniato or sweet potato in curry, you can choose based on your preference for taste, texture, and color. Both can add a delightful flavor and hearty texture to curries, so feel free to experiment and use the one that appeals to you the most.
Curry powder vs turmeric
Curry powder and turmeric are two distinct ingredients, but they are often used together in many curry dishes.
Turmeric is a vibrant yellow spice known for its earthy and slightly bitter flavor. It is commonly used in Indian, Thai, and other Asian cuisines. Turmeric contains an active compound called curcumin, which has been associated with various health benefits, including anti-inflammatory and antioxidant properties.
On the other hand, curry powder is a blend of several spices, including turmeric, cumin, coriander, fenugreek, and others. The specific combination of spices may vary depending on the brand or recipe. Curry powder is used to add complex flavors and aroma to dishes, particularly in Indian and South Asian cuisines.
While turmeric contributes the distinct yellow color and a subtle flavor to curry powder, it is only one component among others. Curry powder offers a more robust and diverse flavor profile due to the combination of spices.
In summary, turmeric is a single spice known for its distinct flavor and health benefits, while curry powder is a spice blend that contains turmeric along with other spices. Both are commonly used in curry dishes but serve different purposes in terms of taste and flavor.
Curry powder substitute
If you don’t have curry powder on hand or prefer an alternative, you can create a makeshift substitute using individual spices commonly found in curry powder. Here’s a simple recipe for a curry powder substitute:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional, for heat)
1. In a small bowl, combine all the spices: cumin, coriander, turmeric, ginger, cinnamon, cardamom, and cayenne pepper (if desired).
2. Mix well until all the spices are evenly combined.
3. Adjust the quantities of each spice according to your taste preferences. You can add more or less of any particular spice to customize the flavor.
This homemade curry powder substitute can be used in recipes that call for curry powder. Keep in mind that the flavors might not be exactly the same as commercially prepared curry powder, but it should still add a pleasant and aromatic touch to your dishes.
Best curry side dishes – What to serve with vegan curry
- Rice is always a great option. If you’re in the mood for a luxe rice recipe try making my easy coconut rice. They’re fluffy, steamy, and absolutely delicious. Alternatively, you can serve with a side of fluffy jasmine rice, or a healthy bowl of brown rice.
- Couscous – take a look at my guide to making couscous here
- Quinoa – you can get quinoa at most well-stocked grocery stores. It makes a delicious healthy side to vegetarian Thai green curry.
- Bread – especially naan bread. You can find my quick easy yeastless naan bread recipe here
Frequently asked questions – all your vegetable curry recipe questions answered
Lentils or chickpeas are always a great choice. I’m partial to lentils if I want to add more protein to my curry because it gives the curry a very meaty delicious texture.
Yes. This easy vegan curry is great for frozen. You can freeze leftovers for up to 3 months, or make it an easy freezer meal. Just reheat in the microwave, on the stove, or in an instant pot or crockpot. All options work.
From frozen: place the frozen curry in your instant pot and cook on high pressure for 15 minutes + 10 minutes natural release.
From frozen: place the front curry in a crockpot and cook on high for 6 hours.
I always like to make big batches so I recommend using at least a 6-qt. for both.
The shelf life of curry can vary depending on its ingredients and preparation method. Generally, homemade curry stored in the refrigerator can last for 3 to 4 days if stored properly in an airtight container. It’s important to cool the curry completely before refrigerating it and to handle it with clean utensils to prevent contamination. If you have leftover curry that you won’t consume within a few days, it’s advisable to freeze it for longer storage. Frozen curry can typically retain its quality for up to 2 to 3 months. Remember to thaw and reheat frozen curry thoroughly before consuming. Always use your best judgment and if the curry shows any signs of spoilage, such as an off smell or unusual texture, it’s best to discard it.
Curry paste can generally last for several weeks to a few months when stored properly in the refrigerator. The exact shelf life can depend on the specific ingredients and preservatives used in the curry paste. It’s important to check the expiration date on the packaging and follow any instructions provided by the manufacturer.
Once opened, it’s recommended to transfer the curry paste to an airtight container and refrigerate it promptly. This helps maintain its freshness and quality. It’s also a good idea to use clean utensils when scooping out the paste to prevent contamination.
If you’re unsure about the freshness or quality of the curry paste, it’s best to trust your senses. If it has developed an unusual smell, texture, or mold growth, it’s advisable to discard it. Always practice proper food safety and use your best judgment when consuming stored food items.
Freezing curry FAQs
Yes, curry can be frozen for later use. Freezing curry allows you to extend its shelf life and enjoy it at a later time. Here are some tips for freezing curry:
1. Let the curry cool: Allow the curry to cool down completely before freezing. This helps maintain the quality and prevents moisture buildup.
2. Portion the curry: Divide the curry into individual or meal-sized portions based on your preference. This makes it easier to thaw and reheat only the amount you need.
3. Use freezer-safe containers or bags: Transfer the curry portions into airtight freezer-safe containers or heavy-duty freezer bags. Make sure to label them with the date and contents for easy identification.
4. Remove excess air: If using freezer bags, squeeze out as much air as possible before sealing to prevent freezer burn.
5. Freeze flat: If using freezer bags, lay them flat in the freezer until the curry is frozen. This allows for efficient storage and saves space.
6. Freeze for up to 3 months: Curry can typically be frozen for up to 3 months. After this time, the quality may start to decline.
7. Thaw and reheat properly: To thaw the frozen curry, transfer it to the refrigerator and let it thaw overnight. Once thawed, reheat the curry thoroughly on the stovetop or in the microwave until piping hot.
Keep in mind that some ingredients, such as potatoes or dairy-based ingredients, may have a slightly different texture after freezing and thawing. However, the flavors should still be enjoyable.
Curry nutrition FAQs
The carbohydrate content in curry can vary depending on the specific recipe and ingredients used. However, the primary sources of carbohydrates in curry typically come from ingredients like rice, potatoes, lentils, or other legumes used as a base or accompaniment to the curry.
For a general estimate, a serving of curry (without rice or other starchy additions) may contain around 10-20 grams of carbohydrates per serving. This can vary significantly based on the type and quantity of ingredients used, such as vegetables, spices, and any added sweeteners or thickeners.
If you have a specific curry recipe in mind or want to know the carbohydrate content of a particular type of curry, it would be helpful to refer to a recipe or consult nutritional information for the specific ingredients used.
Calories in Veggie Curry
There’s around 4 servings in this tasty curry which makes 290-300 calories per serving.
To calculate the total calories in the combined ingredients, we’ll need to estimate the calorie content of each ingredient and then add them together.
– 2-3 Sweet potatoes, diced: Sweet potatoes contain around 86-90 calories per 100 grams. The calorie content will depend on the size and weight of the sweet potatoes used.
– 1 cup Spinach, fresh or frozen: Spinach is very low in calories and contains about 7 calories per cup.
– 1 Onion, diced: Onions have approximately 40-60 calories per 100 grams. The calorie content in a diced onion depends on its size, but it’s usually around 30-40 calories.
– 3 cloves Garlic, finely chopped: Garlic is low in calories and contains about 4 calories per clove.
– 1 cup Peas: Peas contain around 62-81 calories per 100 grams. The calorie content in a cup of peas would be around 62-81 calories.
– 1 cup of Green beans: Green beans are low in calories and contain about 31 calories per cup.
– 1 15oz can Coconut milk: A 15oz can of coconut milk can have approximately 420-480 calories, depending on the brand and type.
– 1/2-1 cup vegetable broth: The calorie content in vegetable broth is usually minimal, often less than 10 calories per cup.
– 3-5 tbsp Curry paste: The calorie content in curry paste can vary depending on the brand and ingredients used. It’s best to refer to the nutritional information provided on the packaging.
2 avocados, diced (optional garnish): Avocados are relatively high in calories and contain about 160-180 calories per 100 grams. The calorie content in 2 diced avocados would be around 320-360 calories.
Curry and health FAQs
Green curry can be a healthy choice, as it often contains a variety of vegetables and herbs that provide essential nutrients. However, the overall healthiness of green curry depends on the specific ingredients and preparation method.
The base of green curry is typically made with coconut milk, which is a good source of healthy fats. It also contains spices such as green chili, ginger, and lemongrass, which can have beneficial effects on digestion and metabolism.
The vegetables added to green curry, such as bell peppers, green beans, and spinach, provide vitamins, minerals, and dietary fiber. These vegetables contribute to the nutritional value of the dish.
However, some green curry recipes may include additional ingredients like oil, sugar, or high-sodium sauces, which can affect its overall healthiness. It’s important to be mindful of portion sizes and the quality of ingredients used.
If you’re looking to make a healthier version of green curry, you can consider using lean protein sources like tofu or chicken breast, reducing the amount of added oil or sugar, and increasing the proportion of vegetables.
As with any dish, it’s best to enjoy green curry in moderation as part of a balanced diet.
Thai Green Curry health
Homemade sweet potato Thai curry can be a healthy and nutritious choice, depending on the specific ingredients and preparation method used.
Sweet potatoes are a good source of fiber, vitamins, and minerals, including vitamin A, vitamin C, potassium, and manganese. They are also lower on the glycemic index compared to regular white potatoes, which means they have a lesser impact on blood sugar levels.
Thai curry typically contains a variety of vegetables, herbs, and spices that can provide additional nutritional benefits. These may include ingredients like bell peppers, broccoli, green beans, spinach, garlic, ginger, lemongrass, and various herbs and spices. These ingredients contribute vitamins, minerals, antioxidants, and phytochemicals to the dish.
The use of coconut milk in Thai curry adds creaminess and flavor. While coconut milk is high in saturated fats, it also contains medium-chain triglycerides (MCTs), which are considered beneficial fats. However, it’s important to consume coconut milk in moderation due to its high calorie content.
Creamy Green Thai Sweet Potato Curry
- 2-3 Sweet Potatoes diced
- 1 cup Spinach fresh or frozen
- 1 Yellow Onion diced
- 3 cloves Garlic finely chopped
- 1 cup Peas fresh or frozen
- 1 cup Green Beans
- 1 15oz can Coconut Milk
- ½-1 cup Vegetable Broth
- 3-5 tbsp Green Curry Paste
- Pinch of salt more to taste if needed
- 1 handful Fresh Cilantro or Fresh Basil chopped
- 2 Avocados diced (optional topping)
Easy Green curry paste
- 3 tbsp Vegetable Oil olive oil, avocado oil, or your preferred
- 2 tsp Coriander Seeds
- 1 tsp Pepper white or black
- ½ tsp Cumin
- 3 tbsp Fresh Ginger grated
- 3 Spring Onions or 1 yellow onion
- 1 tbsp Lemon Grass finely chopped
- 1 bunch Fresh Cilantro or Fresh Basil chopped
- 5 cloves Garlic finely chopped or grated
- 3-4 Green Chilis
How to make easy green curry paste
- Cut the ends of the chilis. If you want your curry paste very spicy you can leave the chili seeds in. For a more mild curry paste, scrape out the chili seeds and discard. Add the cumin, coriander seeds, and pepper to a hot pan and sauté them for 1-2 minutes to get the flavors popping. Next, carefully pour the roasted spices into a mortar and grind them to a fine powder.
- At this stage, you can keep making the entire paste in the mortar, or you can add all the ingredients to a blender and blend until it’s a smooth paste.If you’re using a mortar, add all the rest of the ingredients, drizzle with oil, and pound until the mixture becomes a thick green paste.Pour the curry paste into a clean sealed jar and store it in the refrigerator for up to one week.
How to make easy vegan Thai green curry with sweet potatoes on the stove
- Heat olive oil in a deep pan and add the sweet potatoes, onion, garlic, peas, and green beans. Let the vegetables cook at medium-high heat for a few minutes while stirring occasionally. Next, add the spinach and 3 tablespoons of curry paste. Mix to coat everything in curry spices and let it cook for 1-2 minutes. Pour in coconut milk and bring to a boil. Once the sauce is bubbling, pour in vegetable broth and bring the sauce to a boil again.
- Turn the heat down to a simmer and let the dish cook for 7 minutes while stirring occasionally to give the sauce time to really thicken and the potatoes time to cook. Taste the sauce and add more green curry paste if you want the sauce spicier. Serve topped over rice with a garnish of fresh basil or cilantro and diced avocado.Enjoy.
How to make easy plant-based Thai curry in a crockpot
- Place all the ingredients in a crockpot. Add coconut milk and vegetable broth. Cover and cook on high for 5-6 hours, or on low setting for 7-8 hours. Carefully remove the lid and stir to combine. Add a little more water if the sauce is too thick.Serve with a side of steaming rice, and a garnish of diced avocado, fresh basil or cilantro, and enjoy.
How to make vegan green Thai curry in an instant pot
- Place the instant pot on the sauté setting. Heat the oil in the instant pot and carefully place the diced onions, sweet potatoes, peas, and green beans in the pot. Season with 3-5 tablespoons of green curry paste and salt. Cook for a few minutes while stirring occasionally.
- Next, add all the rest of the ingredients to the pot. Secure the lid and select the high-pressure setting. Cook on high pressure for 5 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed. Leave to rest for 1 minute to let the sauce thicken slightly.Serve with a side of steaming rice, and a garnish of diced avocado, fresh basil or cilantro, and enjoy.
Pet related curry questions
Curry is not recommended for dogs. While some of the individual ingredients in curry may be safe for dogs to consume in moderation, the combination of spices and seasonings used in curry, such as garlic, onion, and certain spices like turmeric or chili powder, can be potentially harmful to dogs. These ingredients may cause digestive upset, irritation, or even toxicity in dogs.
It’s always best to consult with a veterinarian before introducing any new food to your dog’s diet. They can provide specific guidance based on your dog’s health, dietary needs, and any potential allergies or sensitivities.