Thai food is an incredible way to satisfy your spice craving and is one of the easiest types of food to make vegan. Green curry is a popular Thai dish in western countries because of its amazing flavor combination, made milder by the combination with coconut milk.
The curry pictured below was made with a pre-packaged green curry paste, but you can make your own with fresh or dried herbs.
To make your own curry base, you'll need: lemongrass, coriander seeds (or chopped leaves and stems), Thai green chilies, galangal, kaffir lime leaves. Optional: garlic, grated ginger, purple onion, white or black pepper. For instructions, see this easy recipe from vegweb.com.
Ingredients:
2 tbsp- 1/3 cup Curry paste (above), depending on preferred spice level
1 can coconut milk
chinese eggplant
1 red pepper
1 green pepper
1 large carrot
1 baby bok choy
1/2 yellow onion
1/2 package tofu
extra virgin olive oil or coconut oil
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Cut tofu into small chunks and sautee in oil until slightly brown. -
While tofu is cooking, cut veggies into similar size chunks and add them to the pan with the tofu. -
Transfer tofu and veggies to a large pot and add curry paste. Stir in paste well, until paste covers everything equally. -
Add coconut milk and simmer for 10 minutes, adding more curry paste as needed.
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