THAI GREEN CURRY FOR VEGAN/VEGETARIAN

jennyhoon
jennyhoon Posts: 138 Member
in Recipes
An authentic Thai Green Curry Recipe for the vegetarian palate.

All the authentic trimmings with exotic asian taste - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk - without the meat, but with meat substitutes - wheat gluten or tofu, take your pick. This recipe is vegan, and you can also choose to make it gluten-free. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is!

INGREDIENTS:

To blend ( For making green curry paste)

1) 3 stalk fresh lemongrass ( frozen lemongrass will do)
2) a cup chopped fresh coriander leaves and stems
3) a cup chopped fresh spring leaves and stems
4) 0.5 cup of fresh basil
5) 5 green chillies pepper
6) 1 cup of onion
7) 5 cloves of garlic
8) 1 thumb-size piece galangal OR ginger
9) 1 thumb-size piece fresh turmeric (optional)
10) 5 Kaffir lime leaves,snipped into thin strips with scissors ( It is a MUST - to get the exotic taste)
11) 1 Tablespoon of fresh lime juice
12) 2 teaspoon of ground cumin
13) 3 Tablespoon of light soy sauce
14) 2-3 tablespoon of brown sugar (to taste) (optional: white sugar)
15) 0.5 can of good- quality coconut milk

FOR THE CURRY:
1)1.5 - 2 cups firm tofu sliced into cubes, OR equivalent of wheat gluten 'chicken', OR canned chickpeas, drained
2)1 small yam or sweet potato, cubed
3)1 red bell pepper, sliced into chunky pieces
4)1 cup snow peas
5) 1 cup of eggplant / babycorns
6) 1 cup of red tomatoes
7) 2-3 Tablespoon of vegetable oil
8) 0.5 can of good- quality coconut milk
9) 1 - 1.5 cup of good-tasting vegetable stock

Preparation:
1.To make the green curry paste, place all paste ingredients in a food processor or blender. Add the coconut milk, enough to blend ingredients. Process well.

2.Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute)

3.Add 2 kaffir lime leaves (snipped with scissors) and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 3 minutes.

4.Add yam/sweet potato. (Note: if more sauce is desired, add up to 1 cup good-tasting vegetable stock.) Cover and simmer another 7-10 min, or until yam is soft enough to pierce with a fork.

5.Finally, add tofu,bell pepper,snow peas,eggplants,babycorns. Stir and continue cooking for 5 minutes, or until snow peas are cooked but still retain some of their crispness.

6.Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian light soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.

7.To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil and red tomatoes. Accompany your curry with Thai jasmine-scented rice, Thai brown rice or your choice of noodles

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