Vegan Thai Green Curry
Equipment
Ingredients
Paste
shallots (peeled)
2 medium
garlic cloves (peeled)
4 cloves
ginger (peeled)
1 thumb-size piece
lemongrass stalks (soft inner part chopped)
2 stalks
green Thai chillies (deseeded)
4 pieces
ground coriander
1 tsp
ground cumin
0.5 tsp
ground white pepper
0.25 tsp
coriander stalks
1 bunch stalks
salt
1 tsp
Curry Sauce
neutral tasting oil
3 tbsp
full fat coconut milk
400 ml
Makrut lime leaves (fresh)
6 leaves
vegetable stock
420 ml
tamari
1 tbsp
lime (juiced)
0.5 piece
coconut sugar
2 tsp
butternut squash (cubed)
0.5 small
aubergine (cubed)
1 small
sugar snap peas (sliced diagonally)
50 g
tenderstem broccoli
100 g
bean sprouts (blanched)
1 handful
Instructions
Prepare curry paste
Combine all paste ingredients in a food processor until finely chopped.
Fry curry paste
Heat oil in a heavy-bottomed casserole dish on low heat. Add curry paste and fry gently for 10 minutes, stirring constantly.
Add coconut milk
Stir in coconut milk until well combined with the fried paste.
Add aromatics and stock
Add lime leaves and vegetable stock. Start with 360 ml and add more to achieve desired consistency. The sauce should be fairly thin and soupy.
Simmer the sauce
Bring sauce to a gentle simmer and cook on low heat for 10-15 minutes to develop flavors.
Season the curry
Season with tamari, lime juice, and sugar to taste. Allow flavors to develop, ideally overnight.
Prepare vegetables
Bake butternut squash and aubergine at 210°C for 20 minutes, turning once. Steam sugar snap peas for 2 minutes and broccoli for 5 minutes.
Serve
Serve curry on plain jasmine rice garnished with blanched bean sprouts and fresh coriander leaves.
Storage
Curry tastes even better the day after making. Store vegetables separately if preparing ahead
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