Monday, February 16, 2015

Vegan Recipe: Thai Green Curry with Cashews and Homemade Curry Paste

 Here is a recipe from my friend Kate

This Thai curry is so easy to make I almost feel guilty writing up a recipe. But, it is so mind blowingly tasty that I have to share it.

The most difficult part is chopping up all of the veggies and blending up the curry paste. Use whatever veggies you can find. I like carrots, red peppers, sugar snap peas, kale and onions, but you can use sweet potato, green onions, baby bok choy, zucchini--whatever is tasty and in season (or whatever is wilting in your fridge).

Make sure you chop all the veggies in thin slices about the same size so they can cook at the same rate. I detest veggies chopped up in little cubes, but if that’s what you like, go for it.

It seems like every time I make a curry I start cooking in my saute pan but end up with sauce, veggies and other bits all over my stove. After cleaning up many a sticky mess I realized that these dishes actually work better in a large pot with tall sides. Try it, you will wonder why you didn’t think of it before.

Homemade curry paste is divine, but this works equally as well with store bought. In a pinch I use Thai Kitchen.

Oneof the great secrets about curry paste is that you can use it for a whole host of other things. I like using it in places you wouldn’t normally find curry paste: soups, stews, swirled into coconut ice cream (seriously), salad dressings, tossed into roasted potatoes...endless opportunities for deliciousness. 

serves 6 to 8 (freezes well)

3 pounds veggies sliced into long pieces
(red peppers, sugar snap peas, zucchini, yellow onion, green onion, sweet potato, carrots, kale)
1 Tbs olive oil
1/2 cup green curry paste
1 can full fat coconut milk
1 cup whole cashews
1 Tbs soy sauce
1 Tbs rice wine vinegar
Juice of 1 lime

1. Chop all vegetables in long slices.
2. Heat olive oil over medium heat in a large skillet or sauce pot.
3. Add onions and saute on medium low or until they begin to soften. Add curry paste and saute, stirring constantly on low until fragrant, about 1 minute.
4. Add veggies and cook stirring occasionally until they soften and kale wilts.
5. Add coconut milk, cashews, soy sauce, vinegar and lime juice and turn to medium high.
6. When curry begins to bubble turn to low and simmer for about 15 minutes or until all the veggies are soaked with the sauce.
7. Taste and adjust seasoning with a little extra salt if needed and black pepper.
8. Serve with rice or udon noodles (I even eat it with bread if that’s all I have time for). Tuck the rest away in the refrigerator for a few days or freeze it.

Thai Green Curry Paste

1 large bunch cilantro
3 jalepenos, seeds removed and chopped
3 cloves garlic, smashed
1-inch piece ginger, peeled and chopped
2 limes, juice and rind
1 tsp coriander seeds
1/4 tsp ground black pepper
1 tsp ground cumin
1 Tbs soy sauce
3 Tbs olive oil (or sesame oil if you have it)

1. Wash and roughly chop the cilantro and put in a blender. Add the rest of the ingredients and pulse until the smoothest paste possible.
2. If the paste gets too thick add a little extra oil or lime juice. If you want it a little hotter add another chile.
3. Store in an airtight container in the fridge. Will keep about 3 weeks.

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