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

1 lime

For green curry paste:

2 stalks lemongrass

4 scallions

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.

For rice…

Use basmati rice & add a little bit of turmeric for color & flavor. Sprinkle some cilantro over it. Voila! Beautiful & tasty.

5 Responses to “Vegan Thai Green Curry”
  1. Mimi says:

    I’m vegan and my very favorite thing to make (for both Thanksgiving and Christmas dennir) is a stuffed acorn squash. The great thing about it is that you can serve it as individual halves of sqash with the stuffing in it or you can cube up the squash and stir it (gently) in with the stuffing to make a casserole type thing that can be a main dished for the veg*ns or a side dish for the omnivores.ACORN SQUASH STUFFED WITH WILD RICE, CRANBERRIES, WALNUTS AND BAKED TOFUServes 84 Acorn squash1/4 tsp saltpepperground nutmeg4 Tbsp margarine1 1/2 C wild rice1 3/4 C veg broth3 Tbsp Olive Oil1 lg yellow onion, finely chopped2 cloves garlic, minced2 large ribs celery, finely chopped1 large carrot, peeled and finely chopped1 Tbsp minced fresh sage1 Tbsp fresh thyme leaves1/2 C minced fresh parsley1 package (6 oz) baked tofu (I use the Italian Herb flavor), cut into 1/4-inch dice3/4 C chopped walnuts, toasted3/4 C sweetened dried cranberriesPreheat the oven to 350F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut-side up. Sprinkle each half with a little salt, pepper and nutmeg to taste. Using 2 tablespoons of the margarine, dot each half with some margarine. Cover the pan with foil and bake the squash just until jmoist and tender, about 45 minutes.Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 Cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.In a large saute pan, heat the olive oil over medium heat. Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low and cook the veggies until crisp-tender, 5 minutes longer. Add the sage, thyme and parsley and saute 1 more minute. Remove from heat.In a large bowl, combine the cooked rice, sauteed veggies, tofu, walnuts and cranberries. Taste and add more salt and pepper if desired. If you are serving this as a casserole, cut the squash into large chunks and gently mix in with the rice mixture at this point. If not, mound the rice mixture in to the squash halves, dividing it evenly. Cut the remaining 2 tablespoons of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350F until heated through, about 20 minutes.

  2. Autumn Newman says:

    YUM! For a more vegan friendly version, you could dip the squash in a mixture of cornstarch and water. Actually, a really great vegan breading trick is to first dip said-about-to-be-fried-in-deliciousness item in flour, then a mixture of cornstarch and water, and finally a mixture of bread crumbs/ panko or both and seasoning. Coats and fries really well. Tempeh also works well in curries and stir fries because it holds together much nicer than tofu. You can get tempeh at Trader Joes for dirt cheap too, much cheaper than the meat substitutes 🙂

  3. lupinelife says:

    This looks like a yummy alternative! I’m hungry…

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