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.
- 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.
- 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.
- Fill the empty coconut milk can with water and add to the mixture. Add the fish sauce or tamari, sweetener, and lime juice.
- Add the veggies that take the longest to cook like potatoes, yams, carrots, squash etc. Simmer over medium heat for about 20 minutes.
- When almost tender, add the veggies that cook quickly like broccoli and peppers. Simmer for an additional 5 minutes. until tender.
- 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.
- 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.