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GREEN CURRY VEGETABLE W/ DEEP FRIED SPRING ROLL recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Talay Thai Restaurant (Halifax)›Green Curry Vegetable W/ Deep Fried Spring Roll Recipe

Green Curry Vegetable W/ Deep Fried Spring Roll Recipe

Name: Talay Thai Restaurant (Halifax)s GREEN CURRY VEGETABLE W/ DEEP FRIED SPRING ROLL Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs Green curry paste; 400 ml Coconut milk; 200 ml Vegetable broth; 2 tbs Soy sauce; 1 tbs Lime juice; 1 cup Broccoli florets; 1 cup Bell pepper, sliced; 1 cup Carrots, sliced; 1 cup Snap peas; 1 cup Zucchini, sliced; 10 pieces Spring roll wrappers; 1 cup Cabbage, shredded; 1 cup Carrots, julienned; 1 cup Mushrooms, finely chopped; 2 tsp Garlic, minced; 500 ml Vegetable oil (for frying); 2 cups Jasmine rice; 0 to taste Fresh cilantro (for garnish)

Inspired by Talay Thai Restaurant (Halifax)

Time45m

Serves4

Green curry, mixed vegetable, and served with rice.

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Ingredients

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Green Curry

3 tbs Green curry paste

1 2/3 cup (400 ml) Coconut milk

7/8 cup (200 ml) Vegetable broth

2 tbs Aged soy sauce

1 tbs ReaLime juice

Mixed Vegetables

1 cup Broccoli florets

1 cup Bell pepper, sliced

1 cup Carrots, sliced

1 cup Snap peas

1 cup Zucchini, sliced

Spring Rolls

10 pieces Spring roll wrappers

1 cup Cabbage, shredded

1 cup Carrots, julienned

1 cup Mushrooms, finely chopped

2 tsp Garlic, minced

2 1/8 cup (500 ml) Vegetable oil (for frying)

Serving

2 cups Jasmine rice

0 to taste Fresh cilantro (for garnish)

Method

Prepare the Green Curry

Cook the Curry

In a large saucepan, heat the green curry paste over medium heat for about 1-2 minutes until fragrant. Add the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.

Add Vegetables

Add the mixed vegetables (broccoli, bell pepper, carrots, snap peas, and zucchini) to the curry. Stir in the soy sauce and lime juice. Simmer for about 10-15 minutes until the vegetables are tender.

Prepare the Spring Rolls

Prepare the Filling

In a bowl, mix together the shredded cabbage, julienned carrots, chopped mushrooms, and minced garlic.

Wrap the Spring Rolls

Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the wrapper. Fold the sides over the filling, then roll tightly from the bottom to the top. Seal with a bit of water.

Fry the Spring Rolls

In a deep frying pan, heat the vegetable oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve

Plate the Dish

Serve the green curry vegetable over a bed of jasmine rice, garnished with fresh cilantro. Place the crispy spring rolls on the side.