This recipe has been a long time coming! I actually made it when I was home in Florida for a Christmas party. It was a huge hit and so delicious! Initially I wanted to get curry paste, but in my rush to go grocery shopping, almost everything was out. So I made this curry paste from scratch, and let me tell you…This was the most delicious green curry I’ve eaten!!! The recipe really is pretty simple to make, you just need all the right ingredients! If you can’t get a hold of thai basil, regular basil will work fine!
*Note: I made this for a larger group, so there were a lot of veggies and I added 2 whole cans of coconut milk and 1 can of veg broth. If you have fewer veggies, (1 sheet pan worth), you can use 1 can of coconut milk and 1 can of broth.
Roasted Vegetable Green Curry
Ingredients
For the paste:
- 1 tbsp lemongrass paste or ground lemongrass
- 2 Thai green chilies
- 2-3 cloves of garlic
- 1/2 inch nub of ginger
- 1-2 tbsp soy sauce
- 2 shallots
- lime juice
- Coconut milk
- Thai basil! (star of the show)
For the curry:
- 2 cups Butternut squash cubed
- 1/2 large cauliflower
- 2 cups green beans cut into 1 inch pieces
- 1/2 red onion cut into bite sized pieces
- 1/2 red pepper diced into 1/2 inch pieces
- 1/2 green pepper diced into 1/2 inch pieces
- 1 packet broccolini cut into bite sized pieces
- 2 cans Coconut milk
- 1 can vegetable broth
- Lime
- Basil and/or cilantro for garnish
Instructions
- Preheat the oven to 400. Lay out all the vegetables on a pan and drizzle with a mild flavored oil and season with salt.
- Roast in the oven for 20-25 minutes until fork tender.
- Grind the paste: In a blender combine lemongrass, garlic, ginger, green chilies, a handful of basil leaves, and shallots. Loosen the paste with a few tbsp of coconut milk, soy sauce and some water or vegtable broth. Grind until it becomes a paste.
- For an extra green curry, puree a handful of bail and a little bit of coconut milk in a blender and reserve this liquid for the end.
- In a pot, add about a half a can of coconut milk and all of the curry paste. Allow this mixture to "saute" until the onion smell goes away. (about 10 minutes)
- Add the remainder of the coconut milk and bring to simmer. Add the veggies in and add vegetable broth if the curry is too thick.
- Add the basil mixture to the curry to make it look a bit more green.
- Do a taste test and season accordingly, if it's too spicy, add a teaspoon of sugar and some lime. If not spicy enough, red pepper flakes do the trick!
- Season with salt and the juice of half a lime.
- Garnish with chopped cilantro and basil. (or for an added touch, fried basil!)
- Enjoy!
