Thai Green Curry
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.
Servings: 4 people
Ingredients
Green Curry Paste
- 1 medium-sizedshallot [75g] sliced
- 8 cloves garlic
- 2 tablespoons cilantro stalks or cilantro roots
- 1 tablespoon lime peel from one lime
- 2 lemongrass stalks (white part only) chopped
- 6 green Thai chilis use more for extra spicy
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon white peppercorn seeds
- 20 leaves of Thai Basil about 1 large stalk
- ½ teaspoon salt
- 2 slices ginger
- 2 tablespoons oil
Pairing Ingredients
- 8 oz tempeh cut into small bite-sized cubes
- 1 small eggplant cut into 2" long stick
- 1 cup broccolini or vegetable of choice
- ¼ cup chopped red bell pepper
- 2 tablespoons bamboo shoots
- 2 cups [250ml] water
- 1 cup [250ml] coconut milk
- 2 teaspoons sugar
- 2 tablespoons vegan 'fish' sauce or umami seasoning
- handful of fresh Thai Basil
- 2 Thai chilies chopped
- ½ teaspoon salt
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.
Notes
- Other ways to make the paste: Use a food processor or mortar and pestle to turn the ingredients into a fine paste.
- Adjust the salt accordingly if using store-bought vegan 'fish' sauce or use this homemade vegan 'fish' sauce which has a touch of sweetness