Vegetarian Thai Green Curry (Vegan/Gluten-free)

An authentic Thai Green Curry Recipe for the vegetarian palate. All the authentic trimmings - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk - without the meat, but with meat substitutes - wheat gluten or tofu, take your pick. This recipe is vegan, and you can also choose to make it gluten-free. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is!

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

• PASTE:
• 1 stalk lemongrass, sliced finely (see instructions below)
• 2 tsp. ground coriander (grind whole coriander seeds yourself in a coffee grinder for the best taste!)
• 3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce)
• 1 tsp. brown sugar (optional)
• 1-3 green chillies, deseeded (adjust according to desired spiciness)
• 1 small onion
• 2 cloves garlic
• 1 thumb-size piece galangal (or ginger), peeled and sliced
• 2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors
• 1 loose cup fresh coriander leaves and stems
• 1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets)
• OTHER:
• 2-3 kaffir lime leaves
• 1 can good-quality coconut milk
• 1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets
• 1 red bell pepper
• 1 cup snow peas
• 1 cup fresh holy (or sweet) basil, chopped roughly
• 1 small yam or sweet potato, cubed
• 3 Tbsp. oil for frying
• optional: other vegetables of your choice, such as carrots, broccoli, cauliflower, etc...

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a little of the coconut milk (enough to keep the blades going). Process well.
3. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste.
4. Stir fry until fragrant (about 1 minute), then add coconut milk.
5. Add wheat gluten or tofu and stir until everything is well mixed.
6. Add kaffir lime leaves and cover.
7. Turn the heat down to medium-low and allow to simmer, stirring occasionally for about 10 minutes.
8. Add bell pepper and yam/sweet potato.
9. Cover and cook another 10 min.
10. Finally, add snow peas, stir, and continue cooking for 2-4 minutes.
11. 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 juice. If too spicy, add more coconut milk until desired mildness is reached.
12. To serve, place on a serving platter or in a large serving bowl.
13. Sprinkle with fresh basil and extra sliced green chillies, if desired.
14. Accompany your curry with Thai jasmine-scented rice, Thai brown rice (if unavailable, try whole grain basmati), or your choice of noodles. For an extra special treat, serve this dish with my Easy Thai Coconut Rice. ENJOY!