Servings: 2 -3 servings
Ingredients
- Green curry paste ingredients:
- 1 cup packed Thai basil leaves
- a handful of cilantro - used about 10-12 stalks
- 3 cloves garlic
- 2 shallots
- 1 knob - thumb size ginger/galangal
- 3-4 tablespoons chopped lemongrass - white part only
- 1 jalapeño & handful of Thai lime leaves - optional or sub with 1-2 tablespoons lime juice
- Other Ingredients:
- 1 pack firm tofu - drained & cut into cubes - pan-fried until golden brown (optional step)
Veggies (chopped):
- 1/2 lb asparagus
- 1 small eggplant - baked, steamed or shallow pan-fried until soft in the middle
- 1/2 red bell pepper
- 1 small onion
- 1 small zucchini
- 1 cup veggie stock/water
- 1/3 cup coconut milk
- 3 tablespoons vegan 'fish' sauce
- 3 tablespoons green curry paste
- oil
- salt to taste
- coconut sugar - optional
Instructions
- For the curry paste, blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use.
- In a heated pan with 3 teaspoons oil, sauté onion until translucent, add all veggies & give it a quick stir.
- Then, add in green curry paste, veggie stock, tofu & season with the vegan 'fish' sauce & salt.
- Let simmer for a few minutes & stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt).
- Serve warm with your favorite grain.
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