![]() We also enjoy adding a handful of greens and garnishing with cashews for additional texture and protein. ![]() It’s perfect on its own or over rice or quinoa as a light comfort meal. They only take a couple minutes to cook and will turn a vibrant green color when ready. Then simply add it back to the rest of the curry.įinally, in the last few minutes of cooking, stir in snap peas, snow peas, or green peas. The mixture then simmers for 10 minutes to allow the flavors to deepen and the vegetables to soften.įor those wanting a more vibrant green color, a cup of the broth can be blended with either fresh herbs (such as basil and mint) and/or a teaspoon or two of barley grass powder. ![]() To round out the flavors, coconut aminos are added for umami flavor and coconut sugar for sweetness and to balance the subtle heat. Broccoli, cabbage, or another sturdy vegetable would also work well here. Next, we added bamboo shoots for a quick and easy pantry-friendly vegetable. We used makrut lime leaves and lemongrass, but they are optional (in case you can’t access them). More coconut milk and vegetable broth are added next, providing a rich and brothy mixture for infusing the curry flavors. Next, we added bell peppers for natural sweetness. If using tofu, we recommend using this recipe, cooking it separately, and serving on the side for best texture. Optionally (we left it off for a lighter meal), add your favorite protein at this time (such as tempeh, shrimp, or chicken). We like using shiitake, cremini, or button mushrooms, but other varieties will also work. ![]() Next come mushrooms for a hearty texture and umami flavor. To the reduced coconut cream, we added green curry paste as the flavor base. The natural oil/cream released from the coconut makes it so that there’s no need for additional oil. To begin, add a small amount of coconut milk to a large pot (we like using a Dutch oven) and allow it to bubble and condense into a cream. For a more authentic version of green curry (with chicken), check out this beautiful recipe from Hot Thai Kitchen. The following is our inspired (but not traditional) plant-based take on this flavorful Thai dish. It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk. The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds ( source). It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.Green curry is a popular Thai dish believed to have originated in the early 20th century ( source).
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