Updated Feb 17, 2016.
A geniune Thai Eco-friendly Curry Recipe for that vegetarian palate. All of the authentic trimmings - lemongrass, coriander seeds, eco-friendly chillies, galangal, kaffir lime leaves, coconut milk - with no meat, however with meat substitutes - wheat gluten or tofu, choose. This recipe is vegan, and you may also choose to really make it gluten-free. In whatever way you prepare it, this really is this type of tasty meal, you'll have a tendency to forget how healthy it's also!
Ingredients
- Eco-friendly CURRY PASTE:
- 1 stalk fresh lemongrass. sliced finely and minced OR 3 Tablespoons of. frozen or canned lemongrass
- 1 Tablespoons of. ground coriander
- 2 teaspoon. ground cumin
- 2 Tablespoons of. soy sauce (use wheat-free for gluten-free diets)
- 1/2 teaspoon. sugar
- 1-3 eco-friendly chilies, sliced (to taste)
- 1/4 cup shallot or crimson onion
- 3 cloves garlic clove
- 1 thumb-size piece ginger root, grated
- 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tablespoons of. fresh lime juice
- 1 loose cup chopped fresh coriander leaves and stems
- 1 teaspoon. salt
- handful fresh tulsi
- OTHER:
- 1 can coconut milk
- 1 cup vegetable or faux-chicken stock
- 2 kaffir lime leaves OR substitute 2-3 bay leaves
- 1.5 cups medium-firm tofu sliced into cubes Or any other protein source (e.g. chickpeas)
- 1 small yams. cubed
- 1 small zucchini, sliced
- handful snow peas
- fresh tulsi
- 2-3 Tablespoons of. oil for frying
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Preparation
- Place all 'Green Curry Paste' ingredients inside a mixer or blender. Add 1/3 can coconut milk or enough to combine ingredients. Process well.
- Heat a wok or deep fry pan over medium-high mind. Drizzle in oil and add paste. Stir-fry until aromatic (a couple of minutes).
- Add stock plus lime leaves or bay leaves. When sauce involves a light boil, reduce heat to medium-low or simply until you receive a nice simmer. Add yams plus tofu or wheat gluten. Simmer 7-10 min, or until yams is soft enough to pierce having a fork.
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- Finally, add bell pepper and zucchini. Stir and continue cooking for five more minutes, or until vegetables are cooked but nonetheless retain their color and form.
- Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and perform a taste-test. Otherwise salty enough, increase the soy sauce or salt. If too salty, give a little fresh lime or fresh lemon juice. If too spicy, increase the coconut milk until preferred taste is arrived at.
- For everyone, transfer to some large serving bowl or individual bowls. Sprinkle generously with fresh tulsi. Accompany with Thai jasmine-scented grain or my Easy Thai Coconut Grain. ENJOY!
*Other Sauces Utilized in Eco-friendly Curry: Normally fish sauce can be used to flavor eco-friendly curry. Should you're a vegetarian who eats fish (a 'pescatarian'), using fish sauce rather of soy sauce provides you with a 'greener'-searching curry paste. Otherwise, another really good vegan substitution for fish sauce is Thai Golden Mountain Sauce. Use equal parts soy sauce and Golden Mountain sauce to equal as many as 3 to three.5 Tablespoons of.(the taste is going to be wealthy enough that you could then omit the dark soy sauce).
Other Vegetables: Other vegetables that actually work with this particular recipe include: broccoli, cauliflower, asparagus, chopped green spinach, eco-friendly beans, eggplant, squash, and zucchini.