Thai Green Curry Vegan

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!

Recipe

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

Method

  1. In a liquidiser / blender add all the Thai green paste ingredients and blend to a smooth thick consistency.
  2. Heat a heavy bottom pan on medium high flame, add ¼ cup coconut milk, ¼ cup thai green paste. Saute for a 1 min.
  3. Add green beans, red bell pepper, carrots, tofu, asian eggplant / aubergines, sauté for a few 4 to 5 mins.
  4. Add remaining of the coconut milk and 2 cups of water.
  5. Cover pan and on a gentle heat, simmer for 5 to 7 mins or until vegetable are tender.
  6. Blend miso paste and mirin together and add.
  7. Add palm sugar, salt, lime juice.
  8. Serve hot with thai or black rice.