Day 9 in the 2016 Vegan MoFo: Something Different – Cook a cuisine you’ve never tried before. Or, one you don’t make often enough. I love a thai green curry but don’t make one often enough! I bought all the ingredients for one recently and used them all (except the lemongrass) in other stuff! Gah! Here’s one I made a while ago…
- 2 cloves of garlic, chopped
- 1 inch of fresh ginger, chopped
- 2 green chillies, chopped
- 1 stick of lemon grass, peeled and chopped
- Dash of toasted sesame seed oil
- ½ can coconut milk
- Zest of ½ a lime
- 2 Kaffir lime leaves
- ½ block smoked tofu, chopped
- 1 onion, chopped into large chunks
- ½ green pepper, sliced
- Small handful green beans, halved
- Small handful sugar snaps or peas
- 1 medium pak choi, chopped
- Large handful fresh coriander (cilantro), chopped
- Soak the lemongrass for an hour or so in cold water to soften it.
- Put the garlic, ginger, chillies and lemongrass in a blender and blend into a soft paste.
- Heat a small pan over a medium heat and add the sesame oil then add the paste and cook for one minute.
- Add the coconut milk, lime zest and leaves and turn off the heat.
- Heat a wok or large frying pan and add a little sesame oil and fry the tofu and onion until it starts to colour.
- Add the pepper, beans and sugar snaps and fry for 3-4 minutes then throw in the pak choi and cook for a further minute.
- Add the coconut sauce and most of the coriander stir and serve over rice. Garnish with the remaining coriander.
Pingback: Pink Cabbage Salad | Rosa Krautsalat – VGNGF = vegan, glutenfree, delicious.
It looks great! I’m always too lazy to make my own curry paste (and the ingredients can be a bit pricey too), so I’m doubly impressed by your efforts.
Thanks!