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!

Views 1,888

Ingredients

For Thai Green Paste

  1. ½ cup fresh coriander leaves and stems
  2. 4-6 kefir lime leaves
  3. 10 thai green chillies
  4. 1 tablespoon galangal powder
  5. 2 tablespoon lemon grass powder
  6. 1 teaspoon ginger paste
  7. 1 teaspoon ground coriander powder
  8. ½ fresh blanched basil leaves
  9. ½ teaspoon salt
  10. ½ teaspoon ground cumin powder
  11. 1/3 cup coconut milk
  12. 1 teaspoon palm sugar

For Thai Curry

  1. 2 small carrots cut lengthwise
  2. 1 1/2 cups green beans cut lengthwise
  3. 1 diced red bell pepper
  4. 8 small diced asian aubergines (eggplants)
  5. 6oz diced extra firm tofu
  6. 14oz can coconut milk
  7. 2 cups water
  8. 1 teaspoon miso paste
  9. 2 teaspoon mirin
  10. 1 tablespoon palm sugar
  11. salt to taste
  12. juice of 1 lime

Directions

    For Thai Green Paste

    1. In a liquidiser / blender add all the Thai green paste ingredients and blend to a smooth thick consistency.

    For Thai Curry

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


    Защитный код
    Обновить