Vegan Recipe: Thai Green Curry
Try this delicious, vegan, Thai Green curry - so simple and tasty!
2 large boiled potatoes, washed, peeled and cubed
2 tablespoons green curry paste (recipe below)
1⁄4 cup fresh, or frozen, defrosted green peas
1 small carrot, thinly sliced
1 small red capsicum, sliced
2 cups chopped chinese cabbage
250grams firm tofu, cubed *
1⁄2 cup coconut milk
Juice of 2 lemons/limes
1⁄2 cup chopped fresh coriander
*If you like the tofu to be chewy in texture, bake in the oven on high heat until browned.
1.Boil potatoes until just cooked, drain and set aside.
2.Heat on high a large pot or wok, add the curry paste stirring until heated, adding a few tablespoons of water to prevent sticking if needed.
3.Add the carrots, peas and cabbage along with 1 cup of warm water, quickly stirring to cook the vegetables. Drop in the tofu, and potatoes, along with the coconut milk. Reduce the heat and gently
simmer for 34 minutes.
4.Stir through the lemon/lime juice, and fresh coriander to serve.
Green curry paste:
1 tablespoon fresh grated ginger and sugar
1 teaspoon ground coriander, cumin, black pepper and paprika
1⁄2 teaspoon asafoetida, smoked paprika, turmeric and chili flakes / powder
A pinch of cayenne pepper
Mix all the ingredients in a bowl, adding a teaspoon of water at a time until combined. You may add more chili if you like.