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vegetarian thai green curry

Vegetarian Thai Green Curry 
Yield: SERVES 3-4
Ingredients:
  •     GREEN CURRY PASTE:
  •     1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
  •     2 tsp. ground coriander
  •     1/2 tsp. ground cumin
  •     2+1/2 Tbsp. [wheat-free] soy sauce, OR see 'Other Sauces' below recipe*
  •     1-2 tsp. brown sugar (to taste)
  •     1-3 green chilies, minced (to taste)
  •     1 small onion
  •     3 cloves garlic
  •     1 thumb-size piece galangal OR ginger, sliced
  •     2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
  •     1 loose cup chopped fresh coriander leaves and stems
  •     1/4 cup fresh basil
  •     1 tsp. dark soy sauce, OR substitute 1 more Tbsp. regular [wheat-free] soy sauce
  •     OTHER:
  •     2 kaffir lime leaves, OR substitute 1 bay leaf
  •     1 can good-quality coconut milk
  •     1.5 to 2 cups firm tofu sliced into cubes, OR equivalent of wheat gluten “chicken" cutlets, OR canned chickpeas, drained
  •     1 small yam or sweet potato, cubed
  •     1 red bell pepper, sliced into chunky pieces
  •     1 cup snow peas
  •     1/2 cup fresh basil, roughly chopped
  •     2-3 Tbsp. oil for frying
Preparation:
  •     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.
  •     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.
  •     Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  •     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.
  •     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.
  •     Taste 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.
  •     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
*Other Sauces Used in Green Curry: Normally fish sauce is used to flavor green curry. If you're a vegetarian who eats fish, use fish sauce instead of soy sauce in this recipe. 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).
Other Vegetables: Other vegetables that work with this recipe include: broccoli, cauliflower, asparagus, chopped spinach, green beans, eggplant, squash, and zucchini.


Thai Coconut Rice
Yield: SERVES 4
Ingredients:
  •     1 cup Thai jasmine-scented white rice (for brown coconut rice, see link below)
  •     1 cup good-quality coconut milk
  •     ¼ - 1 cup water
  •     1 heaping Tbsp. dry shredded unsweetened coconut (baking type)
  •     1/4 tsp. salt
  •     1/4 tsp. coconut oil, OR vegetable oil
Preparation:
  •     Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  •     Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. 
  •     Replace the lid and turn off the heat, but leave to steam another 5-10 minutes, or until you're ready to eat.
When ready to serve, remove the lid and fluff rice with a fork or chopsticks.
​
Photo from Eljay