Vegan Thai Green Curry aka Gaeng khiew-waan

Ingredients (Serves 6)

 

2 Cups Jasmine Rice

2 Cans Coconut Milk

6 – 8 Thai Chili Peppers

2” Piece of Galangal Ginger Sliced and divided into 2 parts

One stalk of Lemon Grass, peeled and cut into pieces

1 small bunch of cilantro(leaves and stems) coarsely chopped

4 –5 cloves of Garlic

2 tbsp of toasted coriander

1 tsp black pepper

1 Cup of Thai Basil Leaves

1 tbsp light Brown Sugar

2 tsp Salt

1 lb of vegetables cubed (Chinese Egg Plant, Red Bell Peppers, Green Beans, Carrots, Mushrooms, Zucchini, Yellow Squash & Baby Corn)

¼  Cup of Bamboo Shoots (Optional)

1 small Onion Slides length wise

1 tbsp of Lime Zest (can also use Kaffir Lime Leaves)

2 tbsp Fresh Lime Juice

2 tbsp of Peanut Oil

1 cup shelled frozen Edamame Beans, thawed (can also use stir fried Firm Tofu Cubes)

A Few Sprigs of Cilantro to Garnish

 

 

 

 

Method

 

1.In a heavy bottom pan or rice cooker, put the rice and 4 cups of water, and cook the rice. Keep it warm.

2.Open the cans of the coconut milk, spoon out the cream into a separate bowl and reserve. Pour the thin part of the milk to a heavy bottom pan. Add half of the galangal & lemon grass to it and place it on a low flame to simmer.

3.Make a smooth paste of cilantro, chili peppers, remaining galangal & lemon grass, garlic, coriander seeds & pepper into a smooth paste by adding very little water as required. If the blender uses is not very powerful, finely chop the ingredients before blending. Set aside.

4.When the coconut milk begins to boil, fish out the lemon grass and galangal slices. This step is optional, add 80% of the paste and another cup of water to this. Continue to simmer.

5.In a large wok, heat the oil until it is slightly smokey, add the Onions  & Red Bell Peppers and stir-fry for a few seconds.

6.Add the heartier vegetables such as Green Beans, Carrots, Egg Plant and stir-fry on high flame for 3 minutes.

7.Add the softer vegetables such as Mushrooms, Zucchini, Squash and Edamame Beans, stir Fry High for couple more minutes.

8.To the vegetables add a few pinches of salt and the remaining paste & brown sugar, reduce the heat and mix well. Turn of the heat.

9.Pour the Coconut milk & paste mixture over the vegetables, mix, add the reserved coconut cream, lime juice, lime zest & Thai basil leaves.

10.Pour it into Serving bowls, garnish with some cilantro. Take a scoop of the rice on a plate and place the bowl on the side. Serve immediately