Vegan Thai Green Curry

By Sheila Wrede | March 19, 2019 |

7 Fresh green hot peppers (2 peppers is mild, 5 peppers is medium and 7 peppers is hot)
3 Shallots, peeled
3 Garlic cloves, peeled
3 Slices of ginger
1 Stalk of lemongrass, sliced
3 Coriander roots
1 Small bunch of coriander leaves, roughly chopped
1 Tbsp coriander seeds
1 tsp caraway seeds
1 tsp zested lime peel (can use Kaffir or lime)
1 tsp salt
1/4 to 1/2 tsp whole black peppercorns

1 pound tofu, drained and cubed (you can saute the tofu in coconut oil in advance)
1 1/2 Cups coconut cream
2 Cups bamboo shoots (can add or substitute eggplant)
1 Tbsp vegan fish sauce (or add more to taste)
1 Tbsp coconut palm sugar
3 Magrut leaves, cut into small pieces
20 leaves fresh basil

1. Toast coriander and caraway seeds in a pan for 5 minutes or until fragrant

2. Blend curry paste ingredients in a blender with 1/2 cup water

3. Pour about 1/2 cup of coconut cream in a heavy saucepan and cook over medium heat

4. Add the curry paste. Cook for about 10 minutes, stirring, until it becomes fragrant

5. Add the remaining 1 cup of coconut cream and 1 Tbsp palm sugar. Stir to blend

6. Add the bamboo shoots and eggplant and simmer for about 5 minutes, stirring

7. Add the previously cooked tofu cubes and simmer for about 5 minutes, stirring

8. Add the fish sauce, Magrut leaves and basil leaves

9. Serve with rice as part of a Thai meal. Can top with cilantro, red bell peppers or your choice of toppings