Vegan Thai Green Curry
, 35 min, 4 servings
A creamy vegan curry built on a paste of greens, mushroom and miso, simmered with tofu, bamboo shoots and winter melon until tender.
| prepPrepare all ingredients: finely julienne leafy greens and red bell pepper, cut tofu into bite-sized pieces, drain and rinse bamboo shoots, cut winter melon into 1-inch chunks, finely chop palm sugar, bruise and tear makrut lime leaves. | ||||||||
| 10-15 leaves greens such as baby spinach or Thai basil (finely julienned) | Grind greens, miso & grated shiitake into paste | Add curry paste, stir until thick & oil separates, 3–5 min | Add remaining coconut milk & water, bring to boil | Add tofu, bamboo shoots, winter melon, sugar & half the soy sauce; add bruised lime leaves | Simmer 9 min, then add red bell pepper; simmer 1 min until melon is fork tender | Taste & adjust seasoning with soy sauce & salt | Stir in fresh basil, let wilt in residual heat | Serve with jasmine rice |
| 2 teaspoons miso paste | ||||||||
| 1 dried shiitake mushroom (medium, about 5-6 g) | ||||||||
| 60 ml green curry paste | ||||||||
| 180 ml coconut milk (for reducing) | Reduce coconut milk over medium-high heat, 5 min | |||||||
| 300 ml coconut milk (remaining) | ||||||||
| 240 ml water | ||||||||
| 200 g fried tofu (bite-sized pieces) | ||||||||
| 150 g canned bamboo shoots strips (drained and rinsed) | ||||||||
| 255 g winter melon (1-inch chunks) | ||||||||
| 12 g palm sugar (finely chopped, or brown sugar) | ||||||||
| 30 ml soy sauce (or vegan fish sauce) | ||||||||
| 6 makrut lime leaves (optional) | ||||||||
| ½ red bell pepper (julienned, optional for colour) | ||||||||
| 20 g Thai basil leaves | ||||||||
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