Thursday, May 8, 2008

Homemade Green Curry Paste

Homemade curry paste is so much better that the pre-fab stuff like Thai Kitchen. Not to diss Thai Kitchen, but, like everything, making something yourself always means it tastes better.

- 1 tsp coriander
- 10 whole anise seeds
- 1 tbsp whole white peppercorns
- heaping spoonful of peanut butter (optional)
- peel and juice of 1 lime
- 1/2 cup chopped cilantro stems
- 2 stalks lemon grass, finely chopped
- 1/3 cup chopped ginger
- 6 cloves garlic, chopped
- 1 onion, chopped
- 2 jalapeno pepper, seeded and chopped
- 8 romaine lettuce leaves, chopped

1. Crush anise seeds and peppercorns with a mortar and pestle. Mix with coriander and set aside.
2. Put peanut butter, lime peel and juice, cilantro, lemon grass, ginger, garlic, onion, and pepper in a food processor. Blend until smooth. Add spice mixture and romaine leaves and process again until smooth. Remove from processor and store in an airtight container in the fridge.

The dish pictured above is a variation of the green curry tofu I made before. You can use more soy than I have listed here if you want, I just find that it takes away from the lovely green colour of the dish.

- Half of the curry paste above (about 1 cup)
- 1.5 to 2 cans coconut milk
- 1/4 cup brown sugar
- 1 tsp soy sauce
- salt to taste
- 1 pkg tofu, diced and prepared however you like
- 1 cup frozen corn
- 2 cup frozen green beans

1. Heat a large frying pan over medium heat. Fry curry paste for 5 mins, until fragrant and most of the water has evaporated. Add 1 can of coconut milk and bring to bubbling. Cook for 15 mins, stirring occasionally.
2. The curry sauce has a bit of texture from the lemon grass. If you want a smoother sauce, strain and add back to pan. Add sugar, soy, and season to taste. Add tofu and cook for 5 mins. Add more coconut milk if sauce is too thick.
3. Add corn and beans and bring to bubbling. Add enough coconut milk to get the consistency you like. Serve over rice.

I also made Thai Corn Fritters. I used hoisin sauce instead of mushroom soy sauce--it made for a lighter colour and a more photogenic fritter.


Jan Scholl said...

what type of tofu did you use? I need to make this if I have the right sort. It's two AM and I am hungry and waiting on a call from Korea. hubby needs to retire.

Vegan Dad said...

I used firm tofu, pressed and cubed. I then fried it in a non-stick pan over med-hi heat for about 15 mins, spraying with a bit of oil as necessary, until golden brown all over. This gives some chewy texture to the tofu, which I like, but you could prepare it however you like tofu.

mainehopie said...

Hi - I am new to your blog and sooooo happy about this recipe - I LOVE green curry. THANK YOU!

Jean said...

Hi. I just found your blog and the recipes look wonderful. I'm just converting to complete Veganism, after 35 years almostbutnotquite vegan.

I'm surprised to see that you have planted your garden if you are in northern ontario. I'm in southern ontario and have been holding off until the ground was a little warmer.

Happy Herbivore! said...

I have 3 ears of corn that need to be used... I know what I'm making... YUM they looks so good (& my husband loves green curry... I'm too much of a whimp) so he is now begging me to try your recipe (I admit it looks soo gooood)

Vegan Dad said...

I have just planted the hearty, frost resistant, cold-weather crops like radishes. Everything seems to be doing fine. Plus, while I am in northern Ontario, I am not anywhere near as far north as you could go (i.e. the James Bay coast). I guess I am in southern northern Ontario.

The May 2-4 weekend is generally the start of the planting season, and that is when we will put in the warmer weather crops.

mainehopie said...

Hi - Just wanted to say that I made this this weekend and it is amazing - still eating left overs for lunch today and my mom and friend tried it last night and they loved it too - I am a green curry addict and thanks to you I can make it myself now - soooo happy and grateful! Hope in Maine.