Veggie Thai Green Curry

Photo courtesy Mystee Maisonet.

We’re lovin’ this latest recipe from Highline’s veggie guru, Mystee. It’s perfect to throw together on a cold, snowy winter’s day. – Highline

The curry paste for this spring coloured green curry is made from scratch, vegetarian-style. I have substituted kelp and a little miso for fermented shrimp paste.

Fish sauce lends a truly authentic flavour to the dish, however, tamari can be used as a substitute.

The prepared spice paste is best stored in the freezer in a Ziplock bag. Chunks can easily be broken off as you need them. Most supermarkets now carry lime leaf, thai chilis, and lemongrass however you may need to make a trip into an Asian market in the city to find galangal. In a pinch you can use it’s close cousin – ginger!

If desired, cubed tofu or a handful of raw cashews can be added to the finished dish.

Serves 4.

Ingredients

  • 2 shallots peeled and minced
  • 1 can of full fat coconut milk plus one can of water
  • 1/4 cup of prepared green curry paste (recipe follows)
  • 2 Tablespoons of fish sauce or tamari
  • 1 Tablespoon of agave syrup or honey
  • juice of one lime
  • salt to taste
  • 1 cup of fresh basil (I blend about 3/4 cup of this with a little water to add to the soup at the end for a greener color and more flavour. The remaining 1/ 4 cup is chopped to garnish the curry)
  • 4 cups or so of chopped organic veggies. I often choose from buttery baby potatoes, yams, carrots, butternut squash, broccoli (stems peeled and chopped as well),carrots, sliced green cabbage, and red peppers.

Directions

  1. Saute the chopped shallots in a little olive oil in a medium sized saucepan. Add the can of coconut milk and 1/4 cup of your prepared green curry paste. Heat to combine.
  2. Fill the empty coconut milk can with water and add to the mixture. Add the fish sauce or tamari, sweetener, and lime juice.
  3. Add the veggies that take the longest to cook like potatoes, yams, carrots, squash etc. Simmer over medium heat for about 20 minutes.
  4. When almost tender, add the veggies that cook quickly like broccoli and peppers. Simmer for an additional 5 minutes. until tender.
  5. At this point adjust your seasonings, adding more salt if desired and curry paste if you want more spice. Add the water/basil puree just before serving.
  6. Top with reserved chopped basil and cilantro if you like. A bowl of steamed brown jasmine rice makes this meal complete!

Thai Green Curry Paste

(Makes about 1 cup)

1/4 cup shallots, peeled and diced

2 Tablespoons garlic, minced

1 Tablespoon of finely grated galangal

1 big bunch of fresh cilantro

3 stalks of fresh lemongrass (use only the bottom 6 in. Peel stalks, bruise with a pestle and then chop finely)

1 piece of dried kelp

1 tablespoon of Miso paste

12 green birdseye thai chilis

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1/2 teaspoon of fresh cracked pepper

2 whole lime leaves, ribs removed

1/4 cup fresh lime juice

2 teaspoons celtic sea salt

Traditionally all of the ingredients are ground to a fine paste in a large pestle and mortar. Alternatively a blender does the trick! Add a small amount of water if necessary to help it blend.

Mystee Maisonet

Mystee Maisonet

Whenever possible, Mystee embraces the outdoors. In her native Banff she’s often spotted with husband Rick and two grown sons enjoying her favorite sports of hiking, skiing, cycling and supping. Her love of yoga and passion for cooking are the things that bring her indoors with a smile. In summer months, Mystee can be found at the Banff Farmer’s Market keeping Banffites cool with her “Om Cooking” gourmet popsicles.

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