At the moment I’m definitely in the Thai Curry fever Again … But let’s face it, it just tastes too delicious. Can I be blamed because I would like to spoon curry all day? Of course, I have to share my great curry love with you, and so today there is the recipe for this amazingly delicious green Thai curry with zucchini, carrots and pak choi. It was just time for something vegetarian, which is not Dal!
Green Thai curry with zucchini, carrots and pak choi
I do not know where to start swarming! This curry needs absolutely no meat to inspire. I like the wonderful aroma that comes from the interaction between green curry paste, garlic, ginger and fish sauce. Rounded with some lime juice, this results in an unbeatable base that can be refined with all sorts of vegetables. Zucchini, carrots and pak choi finally became my favorite. The carrots are not just a crisp component. They also form the opposite color to this predominantly green dish.
Of course, if you want, you can simply omit the zucchini and use only Pak Choi. In my first draft, in addition to carrots, there were also tomatoes in this curry, but that disturbed the color, then too much.
How does that look like with you? Do you like Pak Choi so much or have you never tried him?
Pak Choi has definitely worked his way up to my favorite vegetables in the last few weeks. He can be processed completely uncomplicated and tastes so good If we did not have to drive to Neuwied, I would eat him every day at the moment
Not only are I currently on a curry and pak choi trip, but could also eat rice noodles all day. So at the end of the cooking time, I added boiled rice noodles to the curry. Of course you can enjoy the whole classically with rice.
Set curry correctly
To fully develop the aroma, it makes sense to proceed as follows:
- First, bring the curry paste, ginger, garlic and coconut milk to a boil
- Simmer until the coconut oil settles visibly (see below)
- 1 kl. Zucchini (250 g)
- 1 medium carrot (100 g)
- 2 spring onions
- 250 g Pak Choi
- 1 coriander stalk
- 20 – 25 g green curry paste
- 10 g of ginger
- 1 gr. Garlic clove
- 200 ml of coconut milk
- 250 ml vegetable broth **
- 1 lime
- fish sauce
- 100 g rice noodles (5 mm wide)
- Wash carrot, dry and peel. Wash zucchini well and dry. Peel carrots and zucchini with the julienne cutter. Do not process the core of the zucchini for this. Set the vegetable julienne aside.
- Peel garlic and ginger and finely grate / dice / squeeze. Weigh curry paste.
- Wash coriander and finely chop.
- Wash the spring onion and cut into thin slices. For a better look, use the knife at an angle.
- Wash Pak Choi, remove stunk and cut into thin strips. Put aside.
- Prepare rice noodles according to the package instructions and set aside.
- In a sufficiently large pot 3 – 4 tablespoons coconut milk (the bottom should be about 5 mm high) with the curry paste, ginger and garlic bring to a boil. Simmer with occasional stirring until the coconut oil separates ( see pictures at the end of the post ).
- Douse with vegetable stock ** and the remaining coconut milk. Add half of the spring onions and the carrots. Bring to a boil, then reduce heat and add zucchini.
- Season with fish sauce and lime juice.
- Add Pak Choi and mix gently. Let it simmer briefly, then stir in the rice noodles and season if necessary.
- Add in bowls or deep plates and garnish with the remaining spring onions and coriander.
** Is this the first Thai curry or you have no experience with the degree of severity? Then please reduce the amount to about half.