Real Vegan Thai Green Curry With Gluten-Free Options
Enjoy all the authentic trimmings of Thai green curry without the meat. Learn how to make an easy vegan option with gluten-free options.
- Serves: 4 persons
- For the Green Curry Paste
- 1stalk fresh lemongrass (sliced finely and minced OR 3 tbsp. frozen or bottled lemongrass)
- 1tablespoon coriander (ground)
- 2teaspoon cumin (ground)
- 2tablespoons soy sauce (use wheat-free for gluten-free diets)
- ½teaspoon sugar
- 1to 3 green chilies (sliced, to taste)
- ¼cup shallot (or purple onion)
- 3cloves garlic
- 1to 2 inches fresh ginger (grated)
- 2makrut lime leaves (fresh or frozen, snipped into thin strips with scissors or substitute 1 tablespoon fresh lime juice)
- 1loose cup cilantro (chopped fresh coriander leaves and stems)
- 1teaspoon salt
- Handful fresh basil
- For the Stir-Fry
- 1can coconut milk
- 1cup vegetable stock (or faux-chicken stock)
- 2makrut lime leaves (or substitute 2 to 3 bay leaves)
- 1 ½cups tofu (medium-firm sliced into cubes, or another protein source e.g. chickpeas)
- 1small sweet potato (cubed)
- 1small zucchini (sliced)
- Handful of snow peas
- Garnish: fresh basil
- 2to 3 tablespoons oil (for frying)
Step 1Gather the ingredients.
Step 2Place all of the "green curry paste" ingredients in a food processor or blender.
Step 3Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.
Step 4Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).
Step 5Add stock along with the lime or bay leaves.
Step 6When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.
Step 7Add sweet potato plus tofu or wheat gluten.
Step 8Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.
Step 9Add bell pepper and zucchini.
Step 10Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their color and form.
Step 11Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt. If it's too salty, add a little fresh lime or lemon juice. If it's too spicy, add more coconut milk until you reach the desired taste.
Step 12To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or easy Thai coconut rice .
Step 13Serve and enjoy!