When I visit my favorite Thai restaurant, I always struggle between red and green curries. My husband and I go to Thai restaurants often, not only because of their vegan options, but we love spice. Most of the time Paul gets green curry, and I waffle on getting my favorite Arizona Heat Wave, which is a red curry or order basil green curry. So, tonight, I made skinny Thai green curry, at home, for the first time, and it was fabulous.
WHAT IS THE DIFFERENCE BETWEEN RED AND GREEN CURRY?
The main difference, for example, between the red and green curries is not only the type of chili and the color of chilies used in its preparation but also what goes into the dish. Dried red chilies are used for red curry (and red curry paste). Similarly, green chilies are used to make green curry.
WHICH CURRY IS HOTTER?
According to our favorite Thai restaurant owner, red curry is hotter when compared to green curry. Green curry, though still spicy, is subtle and gentle than its red counterpart. This does not mean, however, to go crazy when adding green curry flavor to a Thai dish. In fact, my general rule is to always add spice slowly, because everyone has a different preference.
Our favorite Thai restaurant, for instance, offers a spice level of 1-chef 5. Chef 5 is only intended for the adventurous. Personally, I like my spice at a level 3, and then I ask for an additional spice tray to bring up the heat if I want it spicier. Once, I ordered a 4, and the poor busboy filling our water glasses finally left a pitcher of water.
And, another tip to remember, is vegetables like broccoli are very porous and absorb spices.
NOT ALL STORE-BOUGHT CURRY PASTE IS VEGAN
Because I love all curries, I decided for tonight's dinner I would make skinny Thai green curry. First, you need to choose a vegan green chili paste. Personally, I prefer Thai Kitchen Green Curry Paste. Not only is this green curry vegan, it's gluten-free as well. Make sure, as you shop, a lot of curry sauces contain fish sauce, which is not vegan. This product, for example, is safe, as are others on the supermarket shelves.
Also, if you are eating out, make sure you specify vegan and no fish sauce. When in doubt, ask. Thai restaurants are very accommodating and will give you exactly what you want if you simply ask.
THE VARIETY OF VEGETABLES FOR CURRY ARE ENDLESS...
Additionally, the vegetables you choose for the curry vary. For instance, I chose mushrooms, broccoli rabe, asparagus, and onions. Regardless of the vegetables you choose, the flavor of the green curry absorbs in the vegetables. Also, I find using a broccoli rabe is beneficial because it is so porous.
For this recipe, I chose to use a combination of brown rice and red quinoa. And, this recipe also works well with gluten-free rice noodles.
Another idea is to top the skinny Thai green curry with Oil-Free Curried Cashews.
Is Thai green curry traditionally vegan?
No, Thai green curry isn't traditionally vegan as it usually contains fish sauce. However, you can make your own plant-based recipe.
Is skinny Thai green curry healthy?
Yes. The ingredients will increase the overall nutritional value when it comes to protein, vitamins, and minerals.
If you enjoy this recipe, give my red curries a try too:
- Skinny Thai Curry Noodle Bowl
- Thai Red Curry Vegetables
- Thai Red Curry Vegetables
- Red Coconut Curry Stir Fry
- Crockpot Curry Crushed Lentil Stew
- Massaman Curry
Skinny Thai Green Curry
- 1 can low-fat coconut milk
- ½ cup organic vegetable broth
- 4 teaspoons soy sauce
- 6 Tablespoons Thai Kitchen Green Curry Paste
- 1 yellow onion sliced thin
- 2 cloves garlic minced
- 1 pound broccoli rabe stems cut and leave removed
- 1 pound asparagus ends cut, and cut into bite sized pieces
- ½ cup Thai basil stems removed (set aside)
- 16 ounces baby portobello mushrooms or any mushrooms sliced thin
- 2 cups prepared brown rice
- 2 cups prepared red quinoa
- Prepare brown rice and quinoa following package instructions; set aside
- Open the can of lite coconut milk; do not shake can before opening.
- After opening can, remove the thick white coconut milk at the top of the can with a spoon.
- Place the thick coconut milk from the top of the can in a large pan or wok.
- Turn the heat on medium high, and wait until thick coconut milk boils.
- Add garlic and onion and stir; cook for 5 minutes.
- Add all green curry paste, and stir into coconut milk until mixed well.
- Add mushrooms, broccoli rabe, and asparagus.
- Toss together.
- Add the rest of the can as well as the vegetable broth, soy sauce
- Continue to toss vegetables until they are coated in sauce, and cooked al dente.
- Mix quinoa and brown rice together
- Spoon the brown rice/quinoa combination in half the bowl
- Spoon the green curry vegetable sauce into the other side of the bowl.
- The sauce will run over into the rice/quinoa
- Add a generous amount of Thai basil
- Serve with Oil-Free Curried Cashews
- Exchange the rice/quinoa blend for rice noodles
- Serve with red pepper flakes
FAQsIs Thai green curry traditionally vegan? No, Thai green curry isn't traditionally vegan as it usually contains fish sauce. However, you can make your own plant-based recipe. Is skinny Thai green curry healthy? Yes. The ingredients will increase the overall nutritional value when it comes to protein, vitamins, and minerals.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂