Vegetarian Thai Green Curry

 

An Authentic Thai Green Curry Recipe for the vegetarian palate

INGREDIENTS:

Vegetarian Thai Green Curry PASTE:

1 stalk lemongrass, sliced finely (see instructions below)
2 tsp. ground coriander seeds (grind them yourself in a coffee grinder for the best taste!)
3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce)
1 tsp. brown sugar (optional)
1-3 green chillies, deseeded (depending on desired spiciness)
1 small onion
2 cloves garlic
1 thumb-size piece galangal (or ginger), peeled and sliced
2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors
1 cup (or 1 bunch) fresh coriander leaves and stems
1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets)

 

OTHER:

2-3 kaffir lime leaves
1 can coconut milk
1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets
1 red bell pepper
1 cup snow peas
1 cup fresh holy (or sweet) basil, chopped roughly
1 small yam or sweet potato, cubed
3 Tbsp. oil for frying
optional: other vegetables of your choice, such as carrots, broccoli, cauliflower etc..

 

Vegetarian Thai Green Curry : PREPARATION

Prepare lemograss
To make the green curry paste, place all paste ingredients in a food processor or blender. Add a little of the coconut milk (enough to keep the blades going). 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 coconut milk.
Add wheat gluten or tofu and stir until everything is well mixed.
Add kaffir lime leaves and cover.
Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.
Add bell pepper and yam/sweet potato.
Cover and cook another 10 min.
Finally, add snow peas, stir, and continue cooking for 2-4 minutes.
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 juice. If too spicy, add more coconut milk until desired mildness is reached.
To serve, place on a serving platter or in a large serving bowl.
Sprinkle with fresh basil and extra sliced green chillies, if desired.
Accompany your curry withThai jasmine-scented rice, Thai brown rice (if unavailable, try whole grain basmati), or your choice of noodles.

 

Source: thaifood.about.com