Vegan Thai Green Curry

This Thai curry recipe was given to me by a thai student of mine.. This tasted real good.. I am so glad that  she passed me the recipe. Yummy 🙂 Chopping takes around 30 mins. If you have the ingredients ready, this curry is the easiest 🙂 

Ingredients for the vegan green curry paste – blend them real fine. 

  • Basil leaves-a handful
  • Kaffir lime rind-a quarter- That was way too strong for me- 1 used 4 kaffir lime leaves
  • Coriander leaves-1/2 handful
  • Inner most section of lemon grass- 1 stalk-finely chopped
  • Garlic pods-8
  • Ginger-1 small piece
  • Coriander powder-1 tsp
  • Green chilli-3
  • Soya sauce-1 tsp
  • Half red onion/2 shallots
  • Peppercorns-3
  • Clove-1

Ingredients for the curry

  • Brown muchrooms-4 length-wise chopped
  • Small carrot -1 – julienne
  • 1/2 brocolli head- seperate them into tiny florets
  • Firm tofu-broken into bits – 2 tbsp
  • Green peas- to taste
  • 10 Basil leaves
  • 1/2 Eggplant-finely chopped
  • 1/2 a can of light coconut milk
  • Red onion-1-finely chopped
  • Salt- to taste
  • 1 bay leaf, 2 kaffir lime leaves

Method

  • In a pan, add 1 tsp oil, add 1 bay leaf, 2 kaffir lime leaves, onion, fry, add water and try to brown them, add all the veges, green curry paste, toss some salt, 1/2 cup water and let the  veges boil.
  • Keep adding water until the carrots boil. That’s when you add  few bits of crumbled tofu and 1/2 a can of light coconut milk and the basil leaves and that’s it 🙂 Ready with green curry.
  • Tastes awesome with Kale quinoa

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