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Vegetarian Thai Green Curry (Vegan/Gluten-free)

  • 3servings
  • 50minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. GREEN CURRY PASTE:

  2. 1 stalk fresh lemongrass , sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass

  3. 2 tsp. ground coriander

  4. 1/2 tsp. ground cumin

  5. 1/2 Tbsp.

  6. 1-2 tsp. brown sugar (to taste)

  7. 1-3 green chilies, minced (to taste)

  8. 1 small onion

  9. 3 cloves garlic

  10. 1 thumb-size piece galangal OR ginger, sliced

  11. 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute

  12. 1 Tbsp. fresh lime juice

  13. 1 loose cup chopped fresh coriander leaves and stems

  14. 1/4 cup fresh basil

  15. 1 tsp. dark soy sauce, OR substitute

  16. 1 more Tbsp. regular

  17. OTHER:

  18. 2 kaffir lime leaves, OR substitute

  19. 1 bay leaf

  20. 1 can good-quality coconut milk

  21. 1 1/2 to 2 cups firm tofu sliced into cubes, OR equivalent of wheat gluten 'chicken', OR canned chickpeas, drained

  22. 1 small yam or sweet potato, cubed

  23. 1 red bell pepper, sliced into chunky pieces

  24. 1 cup snow peas

  25. 1/2 cup fresh basil, roughly chopped

  26. 2-3 Tbsp. oil for frying

Instructions Jump to Ingredients ↑

  1. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.

  2. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add wheat gluten or tofu and stir to combine.

  3. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.

  4. Add yam/sweet potato. (Note: if more sauce is desired, add up to 1 cup good-tasting vegetable stock.) Cover and simmer another 7-10 min, or until yam is soft enough to pierce with a fork.

  5. Finally, add bell pepper and snow peas. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.

  6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more vegetarian fish sauce , soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.

  7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil. Accompany your curry with Thai jasmine-scented rice , Thai brown rice or your choice of noodles. For an extra special treat, serve this dish with my Easy Thai Coconut Rice. ENJOY!

  8. * Other Sauces Used in Green Curry: Normally fish sauce is used to flavor green curry. If you're a vegetarian who eats fish (a 'pescatarian'), using fish sauce instead of soy sauce will give you a 'greener'-looking curry paste. If not, another excellent vegan substitution for fish sauce is Thai Golden Mountain Sauce . Use equal parts soy sauce and Golden Mountain sauce to equal a total of 3 to 3.5 Tbsp.(the flavor will be rich enough that you can then leave out the dark soy sauce).

  9. Other Vegetables: Other vegetables that work with this recipe include: broccoli, cauliflower, asparagus, chopped spinach, green beans, eggplant, squash, and zucchini.

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