Creamy Vegan Thai Green Curry

De WoonHeng · 45 min

Ingredientes

Preparación

1. Fry the tempeh until golden brown, then drain it on a paper towel.
2. In the same oil, fry the eggplant for 1-2 minutes, then move it to a plate and set aside.
3. 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.
4. Heat a pan or pot, add 2 cups of water, the paste and the coconut milk.
5. Bring to a rolling boil, then lower the heat and simmer for 5 to 8 minutes until thickened.
6. Season with 2 teaspoons of sugar, 2 tablespoons of vegan fish sauce and ½ teaspoon of salt, adjusting to taste.
7. Add the tempeh, eggplant, broccolini, bamboo shoots and red bell pepper, and cook for about 1 minute.
8. Stir in the Thai basil and chilies, give it a quick stir, then ladle into a bowl and serve warm.

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