Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: SERVES 3-4
- GREEN CURRY PASTE:
- 1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
- 2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 2+1/2 Tbsp. [wheat-free] soy sauce, OR see 'Other Sauces' below recipe*
- 1-2 tsp. brown sugar (to taste)
- 1-3 green chilies, minced (to taste)
- 1 small onion
- 3 cloves garlic
- 1 thumb-size piece galangal OR ginger, sliced
- 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
- 1 loose cup chopped fresh coriander leaves and stems
- 1/4 cup fresh basil
- 1 tsp. dark soy sauce, OR substitute 1 more Tbsp. regular [wheat-free] soy sauce
- 2 kaffir lime leaves, OR substitute 1 bay leaf
- 1 can good-quality coconut milk
- 1.5 to 2 cups firm tofu sliced into cubes, OR equivalent of wheat gluten 'chicken', OR canned chickpeas, drained
- 1 small yam or sweet potato, cubed
- 1 red bell pepper, sliced into chunky pieces
- 1 cup snow peas
- 1/2 cup fresh basil, roughly chopped
- 2-3 Tbsp. oil for frying
- To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. 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 the coconut milk. Add wheat gluten or tofu and stir to combine.
- Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
- Add yam/sweet potato. (Note: if more sauce is desired, add up to 1 cup good-tasting vegetable stock.) Cover and simmer another 7-10 min, or until yam is soft enough to pierce with a fork.
- Finally, add bell pepper and snow peas. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
- 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 or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
- To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil. Accompany your curry with Thai jasmine-scented rice, Thai brown rice or your choice of noodles. For an extra special treat, serve this dish with my Easy Thai Coconut Rice. ENJOY!
*Other Sauces Used in Green Curry: Normally fish sauce is used to flavor green curry. If you're a vegetarian who eats fish (a 'pescatarian'), using fish sauce instead of soy sauce will give you a 'greener'-looking curry paste. If not, another excellent vegan substitution for fish sauce is Thai Golden Mountain Sauce. Use equal parts soy sauce and Golden Mountain sauce to equal a total of 3 to 3.5 Tbsp.(the flavor will be rich enough that you can then leave out the dark soy sauce).
Other Vegetables: Other vegetables that work with this recipe include: broccoli, cauliflower, asparagus, chopped spinach, green beans, eggplant, squash, and zucchini.