Vegan Thai Curry


This rich and scrumptious vegetarian Thai Curry is super fast and easy to cook…

INGREDIENT

Thai Green curry paste

  • 1 Stalk Lemongrass
  • 4 nos. Thai Green Chilli
  • 4 sprigs Coriander
  • Galangal
  • 4 Cloves Garlic
  • 3 tbsp Lemon Juice
  • 3 tbsp Soy Sauce
  • 5 tbsp Coconut Milk
  • 1 tbsp Cumin whole
  • Salt to taste
  • Brown Sugar to taste
  • Salt to taste
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder

For Vegetable Curry

  • 300 gms Tofu
  • 3 tbsp Seasme Oil
  • Salt to taste
  • Crushed Black Pepper to taste
  • 50 gms Snow Peas
  • 100 gms Red Pepper
  • 100 gms Zucchini
  • 50 gms Baby Corn
  • 100 gms Yellow Bell Pepper
  • Kaffir Lime Leaves
  • 2 sprigs Basil

METHOD

  1. Place all ‘green curry paste’ ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). Set aside. (thai paste can be kept for a week in the refrigerator ).
  2. Place a sauce pan over medium-high heat. Add 1-2 tbsp oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
  3. Add the tofu and vegetables. Stir-fry until well saturated with sauce.
  4. Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
  5. Add the coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
  6. Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, add more coconut milk. If you’d like it sweeter, add a little more sugar.
  7. Transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chilli can also be used as a topping, or to add more spice.

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