Vegan Thai Green Curry

Method7 steps · about 40 min

1. 1

   Step 1: Pound the julienned leafy greens finely. Mix in miso, grated dried shiitake and the vegan green curry paste (¼ cup). The mushroom stem may be added to the curry for flavour but should be removed before eating. For a blender instead, blend the greens with a small share of the 1¼ cup coconut milk reserved for the later addition, then mix with the paste, miso and grated mushroom. Keep the separate ¾ cup milk for reduction.

   Uses ¼ cup green curry paste (store bought or homemade (see note 1)) · 10–15 leaves baby spinach or Thai basil · 1 dried shiitake mushroom (medium size, about 5-6 g) · 2 teaspoons miso paste · a small share of the reserved 1¼ cup coconut milk only if using a blender

2. 2

   Step 2: In a heavy-bottomed, large pot, add about ¾ cup of coconut milk and reduce it over medium-high heat until thick; about 5 minutes.

   Reduce coconut milk · 5 minUses ¾ cup coconut milk

3. 3

   Step 3: Reduce the heat to medium and add the curry paste; stir until very thick and coconut oil separates from the curry paste; 3-5 minutes. (If you’ve been at it for a while, and the paste is very thick, but no oil has separated, you can move on; some coconut milk has been processed to prevent separation.)

   Cook green curry paste · 5 minUses vegan curry paste mixed with leafy greens, miso and grated dried shiitake · three-quarter cup coconut milk reduced about five minutes

4. 4

   Step 4: Add the remaining coconut milk, allowing for any already used to blend the paste, and the 1 cup water. Bring to a boil, then add fried tofu (7 oz), rinsed bamboo shoots, winter melon (9 oz), palm sugar (1 Tbsp) and the initial 1 tbsp soy sauce. Bruise and tear the optional makrut leaves into the pot. Simmer about 10 minutes until winter melon is fork tender; add optional red pepper during the last minute. If substituting quicker vegetables, simmer the curry alone first so total simmering is at least 10 minutes.

   Simmer curry · 10 minUses remaining 1¼ cup coconut milk minus any share used for blending · 1 cup water · 7 oz fried tofu (bite-sized pieces (see note 3)) · 5.3 oz canned bamboo shoots strips (drained and rinsed well (half a can)) · 9 oz winter melon (1-inch chunks (see note 4)) · 1 Tbsp palm sugar (finely chopped, or substitute brown sugar) · initial 1 tbsp soy sauce · 6 makrut lime leaves (optional)

   
5. 5

   Step 5: Taste and add only as much of the remaining 1 tbsp soy sauce as needed. Add a little extra salt or granulated or brown sugar (to taste) if needed to balance the seasoning; the curry should not taste sweet.

   Uses remaining soy sauce up to 1 tbsp, only as needed · additional salt to taste if needed · additional granulated or brown sugar to taste if needed · tofu, bamboo and winter melon curry simmered at least ten minutes with initial tablespoon soy sauce and optional makrut and bell pepper

6. 6

   Step 6: Turn off the heat and stir in fresh basil, letting it wilt in the residual heat.

   Uses 1 cup Thai basil leaves · cooked curry adjusted with remaining soy sauce and optional salt or sugar as needed

7. 7

   Step 7: Serve with jasmine rice - and as with most Thai curries, it will taste even better the next day!

   Uses Jasmine rice (for serving) · tofu vegetable curry with Thai basil wilted off heat