Recipes
Thai Green Curry Vegan
March 06, 2016
This demonstration includes a recipe for a vegan thai green curry paste and the green curry. It is healthy, delicious, and gluten-free. The burst of flavor in your mouth feels like the taste buds are having a party!
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Ingredients
For Thai Green Paste
- ½ cup fresh coriander leaves and stems
- 4-6 kefir lime leaves
- 10 thai green chillies
- 1 tablespoon galangal powder
- 2 tablespoon lemon grass powder
- 1 teaspoon ginger paste
- 1 teaspoon ground coriander powder
- ½ fresh blanched basil leaves
- ½ teaspoon salt
- ½ teaspoon ground cumin powder
- 1/3 cup coconut milk
- 1 teaspoon palm sugar
For Thai Curry
- 2 small carrots cut lengthwise
- 1 1/2 cups green beans cut lengthwise
- 1 diced red bell pepper
- 8 small diced asian aubergines (eggplants)
- 6oz diced extra firm tofu
- 14oz can coconut milk
- 2 cups water
- 1 teaspoon miso paste
- 2 teaspoon mirin
- 1 tablespoon palm sugar
- salt to taste
- juice of 1 lime
Directions
For Thai Green Paste
- In a liquidiser / blender add all the Thai green paste ingredients and blend to a smooth thick consistency.
For Thai Curry
- Heat a heavy bottom pan on medium high flame, add ¼ cup coconut milk, ¼ cup thai green paste. Saute for a 1 min.
- Add green beans, red bell pepper, carrots, tofu, asian eggplant / aubergines, sauté for a few 4 to 5 mins.
- Add remaining of the coconut milk and 2 cups of water.
- Cover pan and on a gentle heat, simmer for 5 to 7 mins or until vegetable are tender.
- Blend miso paste and mirin together and add.
- Add palm sugar, salt, lime juice.
- Serve hot with thai or black rice.
