Vegan Thai Green Curry

  • To prep

    30 min
  • To cook

    25 min
  • Level

    Medium
  • Servings

    6 -8

    Ingredients for Curry Paste

  • 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
  • Ingredients for Curry

  • 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

Method

    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

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