Things I Dislike:
1) being windswept
2) fluorescent lighting
3) the term “amazeballs”
Things I Like:
1) great cover songs
2) magazine subscriptions arriving by mail
3) green curry
Hopefully you like # 3 too.
Here is a simple recipe that really hit the spot on a cold, cold night.
Vegan Thai Green Curry
(30 minutes. Serves 2 with some leftover)
- 1 small white onion, sliced thinly
- 1 red pepper, sliced thinly
- 1 handful fresh green beans, sliced thinly
- 5 mushrooms, thinly sliced
- 1 small head broccoli
- 1 handful fresh cilantro
- 1/2 package firm tofu, cut into smallish cubes.
- 1/2 can coconut cream
- 2 cups almond milk
- 2 tablespoons green curry paste
- 3 cloves garlic, crushed
- 1.5 tablespoons soy sauce
- 2 tablespoons brown sugar
- Juice of 1/2 fresh lime
- Zest of 1/2 fresh lime
- 3 kafir lime leaves
- Sesame seeds (for garnish)
- Coconut oil (for frying)
- In a hot pan, fry thinly sliced onion, mushrooms and red pepper with coconut oil until soft. Add curry paste and mix well.
- Reduce heat to medium and add crushed garlic. Cook until fragrant and stir in the coconut cream and almond milk.
- Add kafir lime leaves. Bring to a low boil.
- Reduce heat and add tofu and seasonings (sugar, soy sauce, lime zest, lime juice). Adjust according to personal taste.
- Finish with broccoli, green beans and cilantro (do not over cook). Remove lime leaves. Garnish with sesame seeds.
- Serve immediately with rice!
In Thailand, restaurants usually have four condiments on the table: sweet (sugar), sour (lime juice or vinegar) , salty (fish/soy sauce) and spicy (chilies) . People generally customize their dishes according to their preferences. Feel free to try this! Or, if you trust me, this recipe is balanced to what I think is just perfect.
I used Aroy-D brand green curry paste. It is pretty hot! Depending on your taste, maybe add less curry paste to start off.
I used Arvinda’s kafir lime leaves. They are like bay leaves, but have a lush flavour that add dimension to this curry. You can buy them at most grocery stores.
Coconut milk varies widely from full fat to lite. For this dish, I used coconut cream (about 6 tablespoons or 1/2 can) of the full fat version. Coconut cream is the really thick creamy stuff that rises to the top of the “light” versions. If you want to use lite coconut milk, add the whole can and reduce the almond milk to only 1 cup.
Cut the peppers thinly, and the green beans too. I sliced the beans in half lengthwise (slightly tedious) , but worth it for the overall texture of the dish.
Please add fresh basil to this dish if you have it! I sadly, did not.