This Thai Green Curry is made using a homemade curry paste that is packed with wonderful aromatic spices and herbs. The curry has a delicate and creamy texture that goes well with a bowl of rice.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Curry, Main Course
Cuisine: southeastasian, thai
Keyword: Curry, Thaibasil, thaifood
Servings: 4people
Author: woonheng
Ingredients
Green Curry Paste
1 medium-sizedshallot [75g]sliced
8clovesgarlic
2tablespoonscilantro stalks or cilantro roots
1tablespoonlime peel from one lime
2lemongrass stalks (white part only)chopped
6green Thai chilisuse more for extra spicy
1teaspooncoriander seeds
1teaspooncumin seeds
¼teaspoonwhite peppercorn seeds
20leavesof Thai Basilabout 1 large stalk
½teaspoonsalt
2slicesginger
2tablespoonsoil
Pairing Ingredients
8oztempehcut into small bite-sized cubes
1small eggplantcut into 2" long stick
1cupbroccolinior vegetable of choice
¼cupchopped red bell pepper
2tablespoons bamboo shoots
2cups[250ml] water
1cup[250ml] coconut milk
2teaspoonssugar
2tablespoonsvegan 'fish' sauceor umami seasoning
handful of fresh Thai Basil
2Thai chilieschopped
½teaspoonsalt
Instructions
Prepare the pairing ingredients
Fry tempeh until golden brown, then drain them on a paper towel.
Using the same oil, continue to fry eggplant for 1-2 minutes, dish out into a plate, and set aside.
Green Curry Paste
Place all the green curry paste ingredients in a high speed blender with 2 tablespoons of oil.
Blend over high speed into a thick paste. (see notes for alternatives). Transfer the paste into a bowl.
How to make Green Curry
In a heated pan or pot, add in 2 cups of water along with the paste and coconut milk.
Bring the mixture to a rolling boil, then lower the heat and let it simmer for 5 to 8 minutes until thickened.
Season the curry with sugar, vegan 'fish' sauce, and salt. Adjust taste accordingly.
Add in the tempeh, eggplant, broccolini, bamboo shoots, red bell pepper and cook for about 1 minute.
Finally, stir in the Thai basil and chilies, then give it a quick stir.
Ladle the curry into a serving bowl and serve warm.