Native to Thailand in Far East Asia, this colorful dish rich in vegetables, is often served with steamed jasmine rice. The distinctive flavors of Veg Thai Green Curry come from the spicy Thai green curry paste and the fresh Thai basil leaves. These two key ingredients blend in beautifully with the mildly sweet coconut milk to produce one of the most epic dishes of all time. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry We absolutely love two things - food and travel! My family enjoys Thai food as it is so similar to warm and comforting Indian food. Especially when we travel within the US, we lookout for local family-run Thai restaurants. On most occasions, we chance upon a quaint little Thai restaurant, where the owners pour their love along with their family’s secret spices into wondrous food that they bring to the table, piping hot! As much as we love eating at Thai restaurants, I often make Thai curries at home. From the Thai red curry, Instant Pot Thai Massaman curry to the Instant Pot coconut curry noodle soup, we love the delicious Thai flavors.
Storing
Thai curry is best enjoyed fresh but can be easily made ahead and refrigerated. Simply heat it well before eating and it tastes just as good. The curry can stay good in the fridge for up to 5 days. I love that the small 4 oz can has all the authentic ingredients that otherwise can be hard to find individually. In addition to lending authentic flavors to the curry, it also cuts down on the overall cooking time. The other brands that make good curry pastes are Thai Kitchen and Mae Ploy. The best part of this recipe is all the different vegetables you can add to it. Starting from eggplant to zucchini that almost melts into the curry to the crunchy bites of beans and peppers, this dish has the perfect balance of flavor and texture.
Eggplant - Traditionally small green Thai eggplant is added to this curry although they can be hard to find. So go ahead and use Japanese eggplant, small Italian eggplant, graffiti eggplant, or even Indian baby eggplant. The eggplant simply melts in this curry giving a creamy texture and rich taste Zucchini - Available year-round in most grocery stores, this mild vegetable simply melds in the flavors and is a great way to add more veggies to your diet Mushrooms - Cremini mushrooms or white button mushrooms, these do not overcook in the Instant Pot and add a meaty satisfying texture to the curry Snap Peas - These crispy, crunchy beans with tender peas inside them add a sweet flavor, make sure to add them to the hot curry just before serving. You can also add green beans cut into 1-inch pieces or small broccoli florets when snap peas are not in season Pepper - I like to add an orange pepper to compliment the green color of this curry, but any color pepper can be added as it adds a nice sweet flavor and crunchy texture to the curry
1: Sauté green curry paste and pressure cook the hardy vegetables in coconut milk (photos 1 - 4).
Recipe
Green beans and potato curry - Vegan curry with creamy potatoes Mushroom Masala - Easy versatile mushroom curry Dum Aloo - Curried baby potatoes Chana Saag - Creamy chickpeas cooked with spinach Palak Paneer - Easy 15-minute Instant Pot recipe
Here is my quick and delicious recipe for Instant Pot Thai Green Curry. I have also included my stovetop recipe in the notes so you don’t miss out on this must-try homemade Thai green curry!
