Vegan Thai Green Curry
One of the benefits to living with a houseful of people is that you get exposed to new recipes and approaches to cooking. I’m your typical by-the-book kind of cook: a great cook, as long as there’s a recipe to follow. My roommates, however, are far more adventurous–and their cooking is delicious!
One dish is a vegan-ized recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, while the other is a culinary concoction from the mind of one of my roommates. The culinary concoction was composed of thinly sliced mystery squash from the garden (no one knows what kind of squash they were). They were then dipped in beaten eggs (3 + a tablespoon of water) and breaded using grated old bread + salt & pepper.
He pan-fried those bad boys in vegetable oil for about 2 minutes per side. So tasty.
Here’s the ridiculously clever-tasty part: He made an aioli from Veganaise thinned with a little bit of water + a blend of fresh herbs from the garden and something secret to add a kick.
Now for the main dish… Substituted cubed Quorn “chicken breast” for shrimp.
Everything’s swimming in coconut curry sauce. You’ll lick the plate clean.
a large bunch of asparagus
1/2 a fresh red chile
1 tablespoon peanut or vegetable oil
1 tablespoon sesame oil
1 pound large shrimp, raw, peeled (or Quorn)
1 14-oz can coconut milk
a handful of snow peas
For green curry paste:
2 stalks lemongrass
3 fresh green chiles
4 cloves of garlic
a thumb-sized piece of fresh root ginger
a large bunch of fresh cilantro (save some for the rice, too)
1 teaspoon coriander seeds
3 tablespoons soy sauc
1 tablespoon fish sauce (omit for vegan version)
To make green curry paste…
Trim lemongrass stalks, peel back & discard outer leaves. Crush stalks by bashing them with the heel of your hand or a rolling pin. Trim scallions. Halve & seed greenchiles. Peel and chop garlic & ginger. Set aside some cilantro; food process with lemongrass, scallions, chiles, garlic, ginger & coriander. Pour in soy sauce (& fish sauce) and process again until a smooth paste.
To make curry…
Snap off woody ends of asparagus; throw away ends & chop the stalks. Finely chop red chile and put to one side. Heat large frying pan or wok over high heat. Add peanut & sesame oils; stir fry Quorn or tofu (or shrimp). Add asparagus & green curry paste; stir fry for 30 seconds. Pour in coconut milk & add snow peas. Bring to a boil & cook for a few minutes. Squeeze lime juice into pan.
Use basmati rice & add a little bit of turmeric for color & flavor. Sprinkle some cilantro over it. Voila! Beautiful & tasty.