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Green curry with homemade paste – who wants to share this bowl with me??
Happy Saturday, friends?, hope you are having a good weekend. I have lots of Thai basil in my garden & the best way to use it is definitely turn them into a paste??. This green paste has no preservatives & can be refrigerated or freeze into cubes. Add it to fried rice, stir-fries, noodles or curry for a flavorful meal. Hope you like this simple recipe?
Recipe (yields 2-3 servings)
?Green curry paste ingredients:
~ 1 cup packed Thai basil leaves
~ a handful of cilantro, used about 10-12 stalks
~ 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger/galangal
~ 3-4 tablespoons chopped lemongrass (white part only)
~ 1 jalapeño & handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice) ✔️Blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use??
?Ingredients:
~ 1 pack firm tofu, drained & cut into cubes – pan-fried until golden brown (optional step)
~ Veggies used, chopped:
1/2 lb asparagus, 1 small eggplant (baked, steamed or shallow pan-fried until soft in the middle), 1/2 red bell pepper, 1 small onion, 1 small zucchini
~ 1 cup veggie stock/water
~ 1/3 cup coconut milk
~ 3 tablespoons ‘fish’ sauce (recipe, see highlights)
~ 3 tablespoons green curry paste
~ oil, salt to taste, coconut sugar (optional)
✔️In a heated pan with 3 teaspoons oil, sauté onion until translucent, add all veggies & give it a quick stir. Then, add in green curry paste, veggie stock, tofu & season with ‘fish’ sauce & salt. Let simmer for a few minutes & stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt). Serve warm with your favorite grain.? UPDATE: or sauté green curry paste with oil along with onion?
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