Thai Green Curry
Prep 20m
Cook 25m
4 servings
hard
Ingredients
- 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
- 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
1. Fry tempeh until golden brown, then drain them on a paper towel.
2. Using the same oil, continue to fry eggplant for 1-2 minutes, dish out into a plate, and set aside.
3. Place all the green curry paste ingredients in a high speed blender with 2 tablespoons of oil.
4. Blend over high speed into a thick paste. (see notes for alternatives). Transfer the paste into a bowl.
5. In a heated pan or pot, add in 2 cups of water along with the paste and coconut milk.
6. Bring the mixture to a rolling boil, then lower the heat and let it simmer for 5 to 8 minutes until thickened.
7. Season the curry with sugar, vegan 'fish' sauce, and salt. Adjust taste accordingly.
8. Add in the tempeh, eggplant, broccolini, bamboo shoots, red bell pepper and cook for about 1 minute.
9. Finally, stir in the Thai basil and chilies, then give it a quick stir.
10. Ladle the curry into a serving bowl and serve warm.
Recipe from Woon Heng
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