Vegan Thai Green Curry
ID: bd079a78...
A rich, vibrant, and flavor-packed vegan Thai green curry designed to satisfy even the most devout meat eaters. This recipe upgrades store-bought curry paste with natural umami boosters like miso and dried shiitake mushrooms, paired with hearty, texture-rich vegetables and fried tofu.
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🍳 調理の流れ
Pound spinach, miso, grated dried shiitake, and store-bought curry paste together in a mortar to create an upgraded curry paste. → Reduce a portion of the coconut milk in a pot, add the curry paste, and fry until the coconut oil separates. → Add the rest of the coconut milk, water, tofu, bamboo shoots, winter melon, and bruised Makrut lime leaves. → Season with soy sauce and palm sugar, then simmer until the winter melon is tender. → Turn off the heat and stir in the red bell peppers and Thai basil before serving.
調理手順
簡単な手順
Pound spinach, miso, grated dried shiitake, and store-bought curry paste together in a mortar to create an upgraded curry paste. → Reduce a portion of the coconut milk in a pot, add the curry paste, and fry until the coconut oil separates. → Add the rest of the coconut milk, water, tofu, bamboo shoots, winter melon, and bruised Makrut lime leaves. → Season with soy sauce and palm sugar, then simmer until the winter melon is tender. → Turn off the heat and stir in the red bell peppers and Thai basil before serving.
イントロ
A rich, vibrant, and flavor-packed vegan Thai green curry designed to satisfy even the most devout meat eaters. This recipe upgrades store-bought curry paste with natural umami boosters like miso and dried shiitake mushrooms, paired with hearty, texture-rich vegetables and fried tofu.
ステップ 1
Pound the julienned spinach in a mortar and pestle until it forms a fine paste. This will boost the green color of the curry naturally without adding extra heat.
ステップ 2
Add the miso paste and grate the dried shiitake mushroom using a microplane directly into the mortar. Pound everything together to seamlessly incorporate the umami boosters.
ステップ 3
Add the store-bought green curry paste into the mortar and pound until it is completely blended with the spinach, miso, and mushroom mixture.
ステップ 4
Heat a pot over medium heat, pour in slightly less than half of the coconut milk, and let it reduce by about half.
ステップ 5
Stir in the green curry paste mixture. Cook, stirring constantly, until the coconut oil separates from the paste and pools green on the surface.
材料リスト
重要なメモ
Always check the ingredient list of store-bought curry pastes to ensure they do not contain shrimp paste if cooking for strict vegans.
Using julienned spinach is a professional trick to add a beautiful green hue to store-bought curry paste without altering the heat level.
Fried tofu has a chewy exterior skin that mimics a meaty texture, making the vegan curry much more substantial and satisfying.
Make sure to thoroughly rinse canned bamboo shoots under cold water to remove any metallic canned aroma.
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