{"id":11342,"date":"2018-07-25T12:37:12","date_gmt":"2018-07-25T00:37:12","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=11342"},"modified":"2019-03-12T11:57:40","modified_gmt":"2019-03-11T22:57:40","slug":"vegan-thai-green-curry","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/vegan-thai-green-curry\/","title":{"rendered":"Vegan Thai Green Curry"},"content":{"rendered":"
A fragrant vegan Thai Green Curry made with homemade curry paste. Use whatever fresh and crispy vegetables you have on hand at home – I like to go for something green, something red, something soft, and something crunchy. Finish with some Thai basil and you’re onto a winner!<\/em><\/p>\n <\/p>\n I made this meal out of necessity really – we have the most divine Thai restaurant local to us, but their green curry often has a hint of that distinctly fishy shrimp paste – even though they claim it to be made without… curious.<\/p>\n Well, call me paranoid, but the beauty of homemade means that you can be 100% certain of just what has gone into it – no dried, fermented, salty prawns for me thank you!<\/p>\n Now, this recipe calls for a pre-made Thai Green Curry Paste<\/a> – which I shared a few weeks back here. Feel free to use store-bought if you can find one with an ingredient list you’re happy with.<\/p>\n See how I froze the paste into cubes ready to go? This means as long as you have some tofu, vegetables and coconut milk on hand, you can thaw and add the paste and you've got a quick and delicious meal.<\/p>\n <\/p>\n What I love about his dish is that it is just so fragrant – lemongrass, ginger, coriander, kaffir, chilli, cumin... all coming from the rich paste, with sweet coconut milk, salty broth, and a mixture of fresh vegetables.<\/p>\n If you pre-make the paste, you can have this prepped and whipped up within 30 minutes.<\/p>\n I have a bottomless pit to feed here, so I served it with rice, but a lighter grain like quinoa would be just as nice.<\/p>\n [bctt tweet=\"Homemade entirely plant-based Thai Green Curry - find it here!\" username=\"laurenglucina\"]<\/p>\n <\/p>\n You know what I’ve discovered – marinating your tofu (or even giving it a good coating) in a seasoning like tamari (gluten free soy sauce) before frying it makes it so <\/em>much tastier.<\/p>\n So for this recipe, you’ll do just that – cube it, coat it, fry it in olive oil, then push it to the side of your pan\/wok\/skillet, and add in your shallot, garlic and chilli.<\/p>\n Once golden – add a few tablespoons of curry paste<\/a> and stir it all together – once it starts to sizzle you’ll notice that rich fragrance from all those lovely aromatics in there.<\/p>\n <\/p>\n Add full fat coconut milk (otherwise, you may end up with a rather watery curry) and vegetable stock, and reduce it down for a few minutes.<\/p>\n Add all your fresh vegetables and cook for just a quick few minutes – until they are just soft enough – then plate up and enjoy.<\/p>\n <\/p>\n This got a very muffled double thumbs up from my man - so I think it's a goodie!<\/p>\n Hope you enjoy it, and see you next week!<\/p>\n Lauren.<\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/span><\/em>Instagram,<\/span><\/a> Facebook<\/a><\/span><\/em> <\/span>or Pinterest<\/a> <\/span>to see more of my everyday recipes and wellness tips.<\/em><\/p>\nNutritional Highlights<\/h2>\n
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Vegan Thai Green Curry Step by Step<\/h2>\n
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Vegan Thai Green Curry<\/h2>\n