Veggie Thai Green Curry with Smashed Baby Potatoes

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For my first post I am going to share one of my all time favourite recipes! This vegan Thai green curry paste is not only an essential blend for a great Thai curry but is also the secret ingredient for my Thai Green Curry Kale chips that were a big hit at our local farmers market this summer. I will share that recipe next! Cilantro, lemongrass and galangal are anti-viral and anti-bacterial which makes this a great soup to make at the first sign of a cold or flu. Forget the chicken soup!

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Most of the ingredients are available at your local supermarket perhaps with the exception of galangal. I purchase it at a specialty asian market in the city. It often comes frozen and is easy to use if kept frozen. Simply grate on the fine side of your grater and then return to the freezer. It is a close cousin to ginger which can be substituted if necessary. When using fresh lemongrass, remove the first few outer layers, bruise it to bring out the oils by hitting it with a pestle, and then chop off the end and use only the bottom 6 inches. Chop finely.

In place of the shrimp paste that is found in commercial green curry pastes I have added miso and kelp powder to make it vegan and to give it some umami.

For the Paste:

blend the following ingredients in a high speed blender until smooth. Add a little water to help it along if it is too thick. Don’t get too close as this stuff will burn your nose hairs!

The paste can be used right away to make your curry or frozen for later use.

  • 1/4 cup shallots, minced
  • 2 Tbsp.  of garlic, minced
  • 1 Tbsp. galangal, finely grated
  • 1 large or 2 small bunches of organic cilantro
  • 3 stalks of fresh lemongrass
  • 1 tsp. kelp powder
  • 1 Tbsp. miso paste
  • 12 green birds eye chilies
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. black fresh cracked pepper
  • 2 whole lime leaves, ribs removed
  • 1/4 cup fresh lime juice
  • 2 tsp. sea salt

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For the Curry:

serves 4

  • 2 shallots
  • 1 can of full fat coconut milk
  • 11/2 cups of vegetarian broth
  • 1/4 cup of prepared green curry paste
  • 2 Tbsp. tamari
  • 1 Tbsp. of honey or maple syrup
  • 1 Tbsp. fresh lime juice
  • salt to taste
  • baby potatoes, boiled until tender
  • 1 cup shredded organic cabbage
  • 1 cup peeled and cubed butternut squash or yams
  • 1 red pepper, chopped
  • 1 cup organic broccoli, chopped
  • 1 cup of raw cashews to garnish
  • 1/2 cup of basil, spinach or kale to puree into a bit of broth at the end to give it a greener colour!
  • fresh chopped basil to garnish,

Prepare the potatoes first. Boil until tender.  Oil a cookie sheet generously with olive oil. Gently squish the cooked potatoes with the bottom of a sauce pan and place on the oiled cookie sheet. Drizzle with more oil, a little salt and pepper and then bake at 450F. for about 20 minutes until the potatoes appear crispy and browned on the outside.

While the potatoes are baking sauté shallots in 2 Tbsp. olive oil in a medium sized saucepan. Add the coconut milk and 1/4 cup of the prepared green curry paste. Heat to combine. Add the veggie broth, cabbage, and squash or yams and simmer for 10 minutes before adding the veggies that take less time to cook. Add the red pepper and broccoli and simmer until tender.

Add the tamari, fresh lime juice, and honey or maple syrup. The amount of salt you add will depend on how salty your veggie broth is. Salt to taste. If desired add more green curry paste if you like it spicy! Remove a small amount of the broth and blend on high with either the basil, spinach or kale and then add back to the curry.

Serve topped with squashed roasted potatoes, raw cashews if desired and lots of chopped fresh basil.

Enjoy!

 

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