Green curry rice noodles by woon.heng 🍜
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Recipe (yields 2-3 servings)
Green curry paste ingredients
~ 1 cup packed Thai basil leaves
~ a handful of cilantro (~10-12 stalks)
~ 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger/galangal
~ 3-4 tablespoons chopped lemongrass (white part only)
~ 1-2 jalapeños & a handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice)
~ salt to taste Blend all the ingredients into a fine paste. Save this in a jar & refrigerate for up to 3-5 days/freeze for longer shelf life.
~ 2-3 servings of *Thai rice sticks, soak in water until slightly soft ~ 4 cups of veggie stock
~ 1 pack 16oz firm tofu, drained & cubed
~ 1 cup King oyster mushrooms, sliced & scored
~ 2-3 servings of blanched broccoli
~ 3 tablespoons vegan ‘fish’ sauce (see recipe on highlights)
~ coconut milk (adjust to preference)
~ oil & salt to taste, crushed chili flakes, lime In a heated non-stick pan with a drizzle of oil/vegan butter, pan-fry tofu, mushrooms until golden brown & season with salt. Remove & set aside.
To make green curry, sauté 3-4 tablespoons green curry paste with 2 teaspoons oil in a saucepan until fragrant (paste will turn darker green). Then, add in veggie stock, ‘fish’ sauce & let simmer for a few minutes. Season with salt or more sauce for a sweeter curry. Stir in coconut milk before serving (more for a creamier curry). Turn the heat off, then add in blanched broccoli & mushrooms to warm it up. Serve with lime juice & crushed flakes.
*If you are using Thai rice stick, place softened rice stick in the hot soup right before serving to avoid overcooking it. They tend to get soft really quick