Vegan recipe | Pure diet
Prep time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Green curry paste:
20g Thai basil leaves
10 stalks cilantro
1 knob (thumb size) ginger/galangal
3-4 tablespoons chopped lemongrass (white part only)
1/2 fresh green jalapeno
A handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)
*Blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use.
200g firm tofu, drained & cut into cubes – pan-fried until golden brown (optional step)
100g eggplant (steamed, baked or pan-fried until soft in the middle)
50g red bell pepper
130g zucchini (or a small one)
120g coconut milk
3 tablespoons ‘fish’ sauce (onions and garlic free version from Woon Heng’s recipe)
3 tablespoons green curry paste
Oil, salt to taste, coconut sugar (optional)
1. In a heated pan with 3 teaspoons oil, add all veggies and give it a quick stir.
2. Add in green curry paste, water, tofu season with ‘fish’ sauce and salt. Let simmer for a few minutes.
3. Stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt).
4. Serve warm with rice.