Thai food is renown world-wide as being delicious. A typical green Thai curry is very simple to make and tastes delicious. The stars of this dish are the fresh vegetables (extra points if they're bought in Thailand from a local market) and of course the curry paste - this can be bought in lots of countries from around the world, though of course the best packets come from Thailand. Be careful when buying curry paste though and check the ingredients - some of them have shrimp paste or fish sauce in them. You can also try making your own paste: try Jamie Oliver's Thai Green Paste recipe, but substitute the fish sauce for soy sauce. This dish can be cooked in even the simplest of kitchens - as long as there is a big enough pan and a good enough hob. [Check out Airbnb and house sitting to find great kitchens and accommodation all around the world.] Those cooking whilst travelling in Thailand and South East Asia, will find that the food is cheap, very cheap in a lot of cases, but not if you're on a European diet. If you're used to eating say pasta, bread, porridge, cereals or other 'Western foods' you'll find them more expensive. This Vegan Thai Curry is a healthy, cheap meal to add to your arsenal.
1. How to Make a Vegan Thai Curry
Prep time: 5 minutes
Cooking time: 25 minutes
Total: 30 minutes
Serves: 4
Ingredients: The beauty of this curry is that it can be made with pretty much any fresh veg. But to help me explain the method, let's use these ingredients:
Cooking time: 25 minutes
Total: 30 minutes
Serves: 4
Ingredients: The beauty of this curry is that it can be made with pretty much any fresh veg. But to help me explain the method, let's use these ingredients:
- 1 tbs soy sauce
- 1 tbs green curry paste (double check the ingredients to make sure it's vegan, they often have shrimp paste in)
- 1 large cauliflower sliced
- 1 medium squash sliced
- 2 cups of coconut milk
- 2 cups of water
- 2 handfulls of kale or a similar leafy green
- lime to taste
- 1 cup rice
2. Method
1. Add soy sauce and curry paste to a large pan, heat on medium for 2-3 minutes until the paste has liquified.
2. Add cauliflower and squash, mix until covered in paste and soy sauce (you may want to add more paste depending on how hot you like it).
3. Add in the coconut milk and water and bring to the boil.
4. Leave to simmer for 20 minutes whilst you cook the rice.
5. Just before you are ready to serve, add in the kale of leafy greens until wilted.
6. Serve with lime and enjoy! :)
2. Add cauliflower and squash, mix until covered in paste and soy sauce (you may want to add more paste depending on how hot you like it).
3. Add in the coconut milk and water and bring to the boil.
4. Leave to simmer for 20 minutes whilst you cook the rice.
5. Just before you are ready to serve, add in the kale of leafy greens until wilted.
6. Serve with lime and enjoy! :)
Optional extras to add: adding onions or shallots at the beginning is great. Aubergines work really well in it. But pretty much any veg does: broccoli, carrots, parsnips... and if you're looking for more vegan Thai food - try vegan Tom Yum Soup Also, in case you need additional visual help, this video served as an inspiration:
