Thai Green Curry Recipe with the Paste Made From Scratch (and it’s easy)

You know that feeling when you try a new recipe and instantly know you have to turn around and make it all over again the next night? Well this Thai curry recipe is just one of those dishes.  

 

I usually make a Thai curry but it is more of a red curry and not a green one. When Rachel and Grace decided to make a Thai green curry as their signature dish in the Vegan Foundation course last month, I knew I wanted a go at making it again soon. It actually took me four weeks to get around to doing it and I am so happy with the results that I want to share it with you all.

 

Rachel and Grace’s recipe is wonderful and I have made a few changes to it to suit my palate. One of the changes is that while coconut sugar is considerably better for you than refined sugar I struggle with having sugar in savoury dishes. I experimented with adding dates instead and it was a perfect substitution.

I didn’t have a lime so used a lemon which worked just as well.  I also added zucchini for a bit more variety of vegetables. You could use whatever vegetables you like.

 

Give this recipe a go. Make a double batch of the paste and store half of it in the fridge with oil on top for a good week as you will want to make this all over again. It is a definite recipe to find on your regular repertoire of meals.

 

A note on making the paste. If you have a high-speed blender making the paste is ‘easy as’. If you don’t have one you can do the paste the traditional way using a mortar and pestle, it will take a long time though. If you don’t have either a blender or mortar and pestle you can cut everything very small and then fry it up in a saucepan and add the water. Let the water absorb the flavours from the cut up paste ingredients then use a sieve to get rid of the pieces before cooking the vegetables.
 

Enough for 4 people

4 spring onions (white and green parts)

2 cloves garlic

Big handful of coriander

3 stalks lemon grass cut up very small

2-6 green chillies (optional- I love a spicy curry but made it with only ½ a green Chilli for some friends who don’t like chilli)

4 kaffir lime leaves

2 tsp cumin

3 tbsp tamari

1 tsp salt

4 pitted dried dates or 2 medjool dates

¼ cup unrefined sunflower oil

¼ cup filtered water

150g green beans cut into thirds

1 large head of broccoli cut into long florets

1 zucchini julienned

400ml coconut cream

50g snow peas cut finely lengthways (I didn’t use these but they are a fabulous)

200g tofu 

Salt and pepper

Sprouts, coriander or Thai basil for garnish

1 tbsp lime juice 

 

Place all of the paste ingredients in a blender and blend until smooth.

For the tofu cut it into small squares and fry in some oil and add plenty of salt and pepper, cook until at least one side is crispy.

Place the paste into a Saucepan and add a cup of water to the blender and whizz to get the left over paste out of it. Place the water from the blender into the saucepan.

Cook the paste on a low heat for 20 minutes.

Add the green beans for 3 minutes, then add the broccoli for a further 3 minutes then the zucchini for 2 minutes. 

Add the coconut cream, lime juice and cooked tofu. Leave on the heat for a few minutes but be careful not to boil.

Serve with the sprouts, coriander garnish.

 

The Guardian, 'Restaurants run out of vegan chefs as Britons ditch meat and dairy'.

 

With so many people ditching meat there is a shortage of vegan chefs and with the chef institutions refusing to teach plant based chef courses there is a real gap in the market. That’s where Veet’s Vegan Cooking School’s Vegan Chef and Lifestyle Training comes in. 

 

By taking the training you will have the confidence to go and work in the vegan restaurant world and show other chefs how really good vegan food can be. Creating food that everyone wants to eat.  All dates for the 2019/2020 Vegan Chef Training are up on my website now. 

 

 

Have a fabulous week everyone.

 

Love Veet