Empty My Fridge
Creamy Vegan Thai Green Curry - 泰式青咖哩
Ingredients
- Sizedshallot1
- Garlic8 cloves
- Cilantro2 tbsp
- Lime1 tbsp
- Lemongrass2
- Chili pepper8
- Coriander seed1 tsp
- Cumin1 tsp
- Peppercorn¼ tsp
- Thai basil20 leaves
- Salt1 tsp
- Ginger2 slices
- Oil2 tbsp
- Tempeh8 oz
- Eggplant1
- Tenderstem broccoli1 cup
- Bell pepper · chopped¼ cups
- Bamboo shoot2 tbsp
- Coconut milk1 cup
- Sugar2 tsp
- Vegan fish sauce2 tbsp
- Shallot · sliced1
Instructions
- Fry the tempeh until golden brown, then drain it on a paper towel.
- In the same oil, fry the eggplant for 1-2 minutes, then move it to a plate and set aside.
- Put all the green curry paste ingredients into a high-speed blender with 2 tablespoons of oil and blend on high into a thick paste. Transfer the paste to a bowl.
- Heat a pan or pot, add 2 cups of water, the paste and the coconut milk.
- Bring to a rolling boil, then lower the heat and simmer for 5 to 8 minutes until thickened.
- Season with 2 teaspoons of sugar, 2 tablespoons of vegan fish sauce and ½ teaspoon of salt, adjusting to taste.
- Add the tempeh, eggplant, broccolini, bamboo shoots and red bell pepper, and cook for about 1 minute.
- Stir in the Thai basil and chilies, give it a quick stir, then ladle into a bowl and serve warm.
Summarized from WoonHeng's video. Watch it for the details.
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GarlicGingerBell pepperLimeShallotCoconut milkBroccoliEggplant
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