Vegan green curry recipe, from scratch.
Curry Paste. Makes 1 Pint:
5 Jalapenos, sliced
3 Thai Chilis, sliced
5 Garlic Cloves
1 Shallot OR 1/4 Onion, small, sliced
1/4 Cup Cilantro Stems
2 Tbsp. Lemon Grass, chopped
1" Galanga OR Ginger, sliced
1/2 tsp. Cumin
1 Tbsp. Aminos OR Soy
Serves 4
To Prepare:
1/4-1/2 Cup Green Curry Paste
14 Oz. Can Coconut Milk
6 Kaffir Lime Leaves OR Zest & Juice 1/2 Lime
1 Tbsp. Sugar
Vegetable Ideas:
1 Lb. Tofu, pressed
Eggplant, Cubed
Red Bell Pepper, sliced
Mushrooms, sliced
Green Onion, 2" pieces
Bamboo Shoots
Bean Sprouts
Basil Leaves
2-4 Tbsp. Liquid Aminos OR Soy
Method:
To make the curry paste, add all ingredients to a high speed blender. It may take a few times of stopping to smash down (if you do not have a tamper) and restarting to get the paste going but it will come together. Process well. Tip: Make in advance so that the flavors have time to become friends.
To prepare the dish, saute vegetables in a little oil over medium heat. Start with the vegetable that will take the most time and add on as they start to soften and color. Once they are ready, add the tofu and liquid aminos to taste. Cook for another minute or two, stir and absorb. Add coconut milk, , curry paste (to desired spice level), lime and sugar. Bring up to a boil. Garnish with basil and serve over rice or noodles. Enjoy!
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