Wednesday, May 18, 2011

Thai Orange Curry

Technically, this is a red curry, but the tumeric in the curry paste gives the final dish a wonderful orange colour. The key here is to make your own curry paste--it's not too hard and the taste is fabulous. No one sells dried chiles around here, so I bought about 10 bags of them the last time I was in Columbus (there is a Mexican grocery store on Cleveland Avenue I used to frequent when I lived there). The paste is not too hot (best for the kids), but you can make it hotter by adding a few more Japanese chiles in place of one Guajillo chile. You can also add as many serranos as you like to the final dish. The recipes are veganized and slightly adapted from True Thai.

INGREDIENTS
Curry Paste
- 4 large dried Guajillo chiles
- 2 dried Japanese chiles
- 2 stalk lemon grass, lower section, trimmed and sliced
- 3 tbsp minced ginger
- 1 1/2 tsbp chopped garlic
- 1/2 cup chopped shallots
- 2 tbsp tumeric

METHOD
1. Stem and de-seed chiles and soak for 30 mins in hot water. While the chiles are soaking, pulse the lemon grass in a food processor until broken down into small pieces.
2. Add the rest of the ingredients to the processor and process into a paste, as smooth as you can get it. Add the water you used to soak the chiles as needed (about 1/2 cup) to make a smooth paste.

Thai Orange Curry
INGREDIENTS
- 1 can light coconut milk
- 1/2 cup, or so, curry paste from above
- 1 can chickpeas, drained and rinsed
- 8 lime leaves (I used dried), or zest of 1 lime
- serrano chiles to taste, sliced in half, lengthwise
- 1 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp vegan oyster sauce
- salt to taste
- 1/4 cup basil leaves (Thai or Italian)

METHOD
1. Heat coconut milk and curry paste in a saucepan over medium heat. When bubbling, add chickpeas, lime leaves (or zest), chiles, sugar, and sauces. Bring to bubbling again, then lower heat, cover and let gently simmer for at least 20 mins.
2. If using dried lime leaves, remove. Add salt as needed. Adjust curry paste and sauces as needed. Right before serving, add basil leaves and mix in until wilted. Serve with rice.

21 comments:

Rhi The Challenged Cook said...

Orange is such a pretty colour for food, and your curry looks fantastic. I've always been a bit scared of making my own paste. It seemed like so much work, but you've changed my mind. Mild enough for kids, but is it mild enough for my mother-in-law?

VegWhoHatesTofu said...

This looks really yummy! I love chick peas but I've never cooked curry before. I'll have to give this a try.

kirsten said...

YUM...going to make this for when my parents come and visit next week. Thanks :)

blessedmama said...

Mmm, I love curry, so this would be fun to try.

Jessica @Vegbooks.org said...

Looks really yummy! Quick question: Where do you get vegan oyster sauce? Is there a particular brand you'd recommend?

Janna Renee said...

red curry, orange, green- you name the curry and i LOVE it!!!

Hazy said...

Oh my gosh, how delicious does that look! I'm so impressed that your kids like curry; I was afraid of it until well past high school. Now it's one of my favorites, I'll have to give your recipe a try.

"Guppy" Honaker said...

Hey there Vegan Dad. How I admire you! I'm inching into Vegetarianism, but will probably be a while before I go whole hog (pun intendened) and make the shift to being a Vegan. Just don't know how I'd live without dairy and eggs. THat said, you have some really incredible recipes. Thanks - you give me hope!

- David

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Holistic Nutrition and Health

Taylor said...

The curry recipes of your that I have made in the past have always turned out SO great. This one looks amazing - I can't wait to try it!

AikoVenus said...

Ooh that looks delicious! There's nothing better than a nice Asian Curry.

DandelionRoots said...

Mmm, I love curried foods!
I especially love the perfect little island of rice right in the middle! :)

DandelionRoots said...

Mmm, I love curried foods!
I especially love the perfect little island of rice right in the middle! :)

Michelle said...

That looks delicious! Yummy. ;)

Neroli said...

Sounds amazing, just one question as there is some confusion down under as to the meaning of shallots. Did you use the shallots that are the small bulbs a bit like brown onions, or the shallots (sometimes known as spring onions) that are long green leafy stalks like large chives? Many thanks from Aus.

Elaine Shandra said...

This is awesome! I've been wondering how to make curry paste and now I know! Thanks!

Sara (The Veggie Eco-Life) said...

Looks mighty good!

gih said...

It's perfect for this day's menu :-)


WFS

getacidalkalinediet said...

This seems like a delicious curry recipe. Hope I can one day cook it myself.

Small Footprints said...

This is seriously making my mouth water ... thanks for sharing it! All of your recipes look so good! I'm adding you to my blog roll so that I never miss a thing! :-)

Wendy Irene said...

I'm excited to have found your site full of wonderful Vegan recipes! This one looks fabulous. I adore curries. Have a great night!

Vegan Dad said...

re: vegan oyster sauce. If you can't find it, just use some soy sauce, or mushroom soy sauce.