Thai Fresh Green Curry (Vegan)


Yesterday I was standing in my kitchen at 5pm, with four hungry children underfoot, wondering what to make for dinner. I made the usual rounds to the pantry, fridge, and garden. Something spicy, green, and with noodles was brewing in my mind. A green curry sauce, over noodles, with tempeh, broccoli, spinach and zucchini. Hmm, and how about roasted cashews too.

Every now and then I make a simple Thai Green Curry Sauce. Yesterday evening I took note of the ingredient amounts to be able to share it with you.
If you are one who feels intimidated by cooking Thai food then this recipe is perfect to begin with. The sauce is so flavorful while being very easy and quick to prepare. You'll probably find yourself making this over and over again.
Once the sauce is made, you can do quite a bit with it. Last night I served it over Thai rice noodles, sauteed tempeh, broccoli, spinach, and zucchini. I garnished the dish with freshly roasted cashews. (I sauteed the tempeh in a separate pan and kept half of the dish sans soy for those in our house who do not eat it).

Fresh Thai Green Curry Sauce
This delicious Thai style sauce can be made in about 20 minutes from start to finish. I didn't have any jalapeno peppers on hand and so used crushed red chili flakes this time. It tasted just as good as usual! Saute the veggies over medium-high heat for a few minutes (starting with the veggies that take the longest to cook) and then add a little water and cover to finish the cooking by steaming. You can then pour the sauce over your stir-fry.
2 handfuls fresh cilantro (leaves and stems)2 small shallots4 cloves garlic1 to 2 jalapeno peppers or green Thai chili peppers, seeded (or 1 to 2 teaspoons crushed red chili flakes)1-inch chunk of fresh ginger, peeled1/2 teaspoon lime zest1 to 2 teaspoons agave nectar or coconut sugar1 teaspoon sea salt, or to taste1/4 to 1/2 cup water1 can full fat coconut milk
Place all ingredients into a blender and blend until smooth. Pour into a small pot and simmer for about 10 to 15 minutes, uncovered. Use the ideas below to create a meal. Enjoy!! :)

Here are a few more ideas for using the sauce:Quickly saute a variety of fresh veggies and then pour the sauce over them and simmer until cooked but still crisp.Sauté chunks of fish, such as halibut, and spinach. Serve the sauce over the fish and spinach on a bed of rice or quinoa.Simmer a fillet of salmon (skin removed) in the sauce.Sauté cubed tofu, onions, zucchini, carrots, snow peas and then add to the simmering sauce.Serve over bean thread noodles, rice, or quinoa.Sauté chunks of chicken breast and your favorite veggies then add the sauce and simmer until cooked. Garnish with thinly sliced basil leaves.
If you have any other ideas please share, thanks! :)


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