Thai Green Curry (Vegan)

This herbaceous curry constitutes of aromatic spices, colourful veggies and creamy coconut milk that soothes out the tanginess of the lime juice.

Made from home-made curry paste, this vegan version perfectly replicates the authentic flavours of the classic Thai green curry.

INGREDIENTS : –

(For the paste)

• 4 stalks lemon grass
• 4 green chillies
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground pepper
• 4 cloves garlic
• ½ inch galangal or ginger, peeled and sliced
• 2 tbsp lime juice
• 4 shallots or 1 red onion, roughly chopped
• 4 tbsp coriander, chopped
• 4-5 basil leaves

(For the curry)

• 1 ½ cup coconut milk
• 2 cups water
• 2 tbsp oil
• 3-4 tbsp prepared curry paste
• Salt to taste
• 4 kaffir lime leaves or 1 tsp lime zest
• 1 tbsp soy sauce
• 5 sprigs basil leaves
• ½ tsp coconut or beet sugar
• 1 cup broccoli, florets (steamed)
• ½ cup mushrooms, sliced
• 1 cup carrot, sliced
• ½ cup red bell pepper, chopped
• ½ cup green bell pepper, chopped

INSTRUCTIONS : –

1. In a food processor, combine all the paste ingredients and blend to make a slightly coarse paste. If the mixture is too dry, blend in a tablespoon of coconut milk.
2. Place a wok or a pan over medium-high heat. Add in some oil and stir-fry the veggies until lightly tender. Once ready, turn off the heat and set the veggies aside.
3. Add a tablespoon of oil in the same hot wok and sauté the curry paste for about a minute.
4. Stir in the water and mixed veggies. Cook on medium heat for 4-5 minutes before pouring in the coconut milk.
5. Add the lime zest, salt, sugar and basil leaves.
6. Allow the curry to gently simmer for 10-15 minutes on low heat.
7. Add the soy sauce and stir well.

Serve hot with jasmine sticky rice.