Hello Vegan Lovers,
Ok, it's titled our new favorite meal, but I must be honest and say that at this point, I'm pretty much sick of it! Reason: Honey has requested it for the last two weeks basically every night. Christmas Eve was the kicker. Too much of a good thing. Now it's off for Honey's lunch, packed up and ready to go :)
The meal, you ask? It's Green Curry... ooh so delicious! And as Honey puts it: 'This is way better than my green curry!!' Yeah, that's because it's homemade, goose!
Green Curry Vegan or Not
Ingredients
1 Tablespoon grated lime zest
1 Tablespoon thai fish sauce (not vegan... honestly I'd say you could skip it if you're not a fishy eater)
1 Tablespoon water
1/4 teaspoon ground cumin
1/3 teaspoon ground coriander
4 garlic cloves
2 stalks lemongrass, coarsely chopped
1 oz shallots
1-2 thai bird chiles, coarsely chopped
1 oz cilantro, coarsely chopped
1 inch piece of ginger root, peeled and coarsely chopped
4 teaspoons canola oil ( I also use truffle oil...)
1 lb medium shrimp, peeled and deveined (not vegan, obviously. You could sub tofu VERY easily and it would still be delicious!)
6 oz shitake mushrooms, sliced
9 oz snap peas
9 oz baby bok choy, coarsely chopped
2 red bell peppers, sliced
1/2 cup unsweetened coconut milk
5 green onions, chopped into 1 inch pieces
fresh basil leaves, julienned
lime wedges
Combine first 11 ingredients in the food processor. Pulse into a paste
Heat some oil in a Sautee pan or wok, add shrimp and stir fry for 2 min
When they're pink, take them out and put them in a bowl
Add more oil and sautee mushrooms. Stir fry for 2 or 3 min then add snap peas. Stir fry for a few more minutes. Make sure the snap peas are still crunchy.
Put mushrooms and peas in the bowl with the shrimp
Add some more oil and sautee the baby bok choy and red pepper for a few minutes
Add the paste you made and stir to combine
Add green onions and bowl of shrimp, mushrooms and peas
- Mix all of it together so paste is well distributed
- add coconut milk and mix
How To serve:
- You can serve this over rice (I love brown but it is nutty) or Thai noodles or by itself.
- Garnish with julienned basil leaves (as much as you want) and a lime wedge
- We're fans of the spice in our family so we add a nice dose of rooster sauce (sriracha)
It's definitely a family favorite, Enjoy your Meal