Vegan Thai Green Curry Recipe

This comparatively mild and herbaceous curry may be a Thai restaurant menu staple for a reason – you’ll be hard pressed to seek out anyone who doesn’t like its gorgeous, well rounded flavours – spiciness soothed by cooling coconut and set against the freshness of coriander, lemongrass and lime leaves. 

Vegan Thai Green Curry Recipe
Vegan Thai Green Curry Recipe

Being vegan complicates things slightly as shrimp paste and fish sauce are such essential Thai ingredients that always people forget that they render a veggie-packed dish not suitable for either vegans or maybe vegetarians. 

Meanwhile, here is my combat Thai green curry. I’ve had trouble finding fish-less green curry paste so I’ve decided to form my very own, especially that things like lemongrass or lime leaves are now fairly easy to urge hold of – they will both be found in large supermarkets (although I like better to get them from the Asian store in town).

Vegan Thai Green Curry Recipe

INGREDIENTS:
PASTE:

  • 2 medium shallots
  • 4 green Thai chillies (deseeded for less heat)
  • 1 tsp ground coriander
  • ½ tsp ground cumi
  • 4 garlic cloves
  • thumb-size piece of ginger
  • 2 stalks of lemongrass, soft inner part chopped roughly
  • ¼ tsp ground white (or black if unavailable) pepper
  • coriander stalks from a big bunch of coriander (use the leaves to serve)
  • 1 tsp salt

CURRY SAUCE:

  • 6 fresh Makrut (previously known as Kaffir) lime leaves
  • 360-480 ml / 1½-2 cups veggie stock (or water)
  • 1 tbsp tamari or soy sauce OR vegan fish sauce, more to taste
  • juice of half a lime
  • 3 tbsp / 45 ml neutral tasting oil (I used rice bran)
  • 400 ml / 14 oz full fat coconut milk (from a tin)
  • approx. 2 tsp sugar (I used coconut sugar), adjust to taste
  • ½ small butternut squash or a sweet potato, cubed
  • a small aubergine / eggplant, cubed
  • 50 g / 1.5 oz sugar snap peas, sliced on the diagonal
  • 100 g / 3.5 oz tenderstem broccoli
  • a handful of bean sprouts, blanched

INSTRUCTIONS :

  1. In a food processor, combine all the paste ingredients until finely chopped.
  2. Heat up oil in a heavy-bottomed casserole dish on a low heat.
  3. Add curry paste to the hot oil and fry it off gently, for 10 minutes, stirring the entire time.
  4. Stir in coconut milk (you can use low-fat coconut milk if you want the curry to be skinnier).
  5. Finally add in the lime leaves and stock (or water). Start off with 360 ml / 1½ cups of stock and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.
  6. Allow the sauce to come to a gentle simmer. Simmer for 10-15 minutes on a low heat.
  7. Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.
  8. In terms of the veggies, you could simply cook them in the simmering curry, but that gives you less control over the ‘doneness’ of the individual elements and it affects the colour of the green veggies. I personally prefer to bake the butternut squash and aubergine in the oven and to steam the sugar snap peas and broccoli. I baked the butternut squash and aubergine in a 210° C / 410° F (190° C / 375° F with fan) oven for about 20 minutes (turning them once, after 10 minutes) after coating them in a bit of olive oil. I steamed my sugar snap peas for 2 minutes and tenderstem broccoli for 5 minutes.
  9. Serve on top of plain jasmine rice garnished with blanched bean sprouts and fresh coriander.

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