Vegetarian Thai Green Curry With Gluten-Free Options

  • PrepTime: 20 Mins
  • CookTime: 30 Mins
  • TotalTime: 50 Mins

Ingredient

  1. For the Green Curry Paste
  2. 1 stalk fresh lemongrass (sliced finely and minced OR 3 tbsp. frozen or bottled lemongrass)
  3. 1 tablespoon coriander (ground)
  4. 2 teaspoon cumin (ground)
  5. 2 tablespoons soy sauce (use wheat-free for gluten-free diets)
  6. 1/2 teaspoon sugar
  7. 1 to 3 green chilies (sliced, to taste)
  8. 1/4 cup shallot (or purple onion)
  9. 3 cloves garlic
  10. 1 to 2 inches fresh ginger (grated)
  11. 2 kaffir lime leaves (fresh or frozen, snipped into thin strips with scissors or substitute 1 tablespoon fresh lime juice)
  12. 1 loose cup cilantro (chopped fresh coriander leaves and stems)
  13. 1 teaspoon salt
  14. Handful fresh basil
  15. For the Stir-Fry
  16. 1 can coconut milk
  17. 1 cup vegetable stock (or faux-chicken stock)
  18. 2 kaffir lime leaves (or substitute 2 to 3 bay leaves)
  19. 1 1/2 cups tofu (medium-firm sliced into cubes, or another protein source e.g. chickpeas)
  20. 1 small sweet potato (cubed)
  21. 1 small zucchini (sliced)
  22. Handful of snow peas
  23. Garnish: fresh basil
  24. 2 to 3 tablespoons oil (for frying)

Instruction

  1. Gather the ingredients.  
  2. Place all of the "green curry paste" ingredients in a food processor or blender.  
  3. Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.
  4. Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).
  5. Add stock along with the lime or bay leaves.
  6. When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.
  7. Add sweet potato plus tofu or wheat gluten.
  8. Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.
  9. Add bell pepper and zucchini.
  10. Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their color and form.
  11. Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt. If it's too salty, add a little fresh lime or lemon juice. If it's too spicy, add more coconut milk until you reach the desired taste.
  12. To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or easy Thai coconut rice.
  13. Serve and enjoy!

Note

  1. Fish sauce is normally used to flavor green curry. If you eat fish, using fish sauce instead of soy sauce will give you a greener-looking curry paste.
  2. If not, Thai Golden Mountain Sauce is an excellent vegan substitute for fish sauce. For a nice rich flavor, try using equal parts soy sauce and Golden Mountain sauce to equal a total of 3 to 3 1/2 tablespoons.
  3. The vegetables listed in the recipe are not your only options. Other vegetables that will work include broccoli, cauliflower, asparagus, chopped spinach, green beans, eggplant, squash, and zucchini. This should give you plenty of options to take advantage of the season's best produce, no matter what time of year it is.
  4. Make this dish gluten-free by selecting a wheat-free soy sauce, stock, and using chickpeas as your source of protein.