Sustainably Vegan | Perfect curry noodles #cookingfromscratch #veganrecipes @SustainablyVegan | Uploaded August 2024 | Updated October 2024, 10 hours ago.
Day 08 of 100 Days From Scratch Recipes: Thai Green Curry Noodles
Ingredients
Paste:
10 Thai green chillies (seeds and white stem removed for less spice)
1 Green bell pepper (optional)
1 head of garlic
3 small shallots
Thumb sized piece of galangal
Stems of one bunch of coriander (or 3 coriander roots if you can find them)
Peel of 1 Makrut lime (or lime if you can find it)
2 stalks of lemongrass
1 tbsp white peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp salt
Curry:
1 tbsp coconut oil
1 large tin of coconut cream (2-3 cups)
8 Thai aubergines (or 1 large aubergine cut into chunks)
8 Stems of Thai Basil (leaves only, chopped)
20 Lime leaves
470ml veggie stock
4 packets of fresh udon noodles
1 pack of tofu
1 pack of seafood mushrooms (or any of your choice)
5 baby bok choy cut in half or quarters.
Toast the coriander & cumin seeds for a few minutes until fragrant. Blitz in a spice grinder then add to a food processor. Add the rest of the paste ingredients to the food processor and blend until it forms a paste.
Heat a heavy bottomed pan on medium, and add the coconut oil. Once hot, add the paste and fry for a couple of minutes. Add the coconut cream and cook for 5 minutes. Add the veggie stock, lime leaves and tofu and cook for 15 minutes on medium, low heat. Add the aubergines, mushrooms and bok choy and cook until all of the veggies are tender. Add the thai basil and allow to wilt, then the noodles and mix thoroughly.
Serve!
Follow for day 09!
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #noodlerecipes #veganthaifood #thaigreencurry
Day 08 of 100 Days From Scratch Recipes: Thai Green Curry Noodles
Ingredients
Paste:
10 Thai green chillies (seeds and white stem removed for less spice)
1 Green bell pepper (optional)
1 head of garlic
3 small shallots
Thumb sized piece of galangal
Stems of one bunch of coriander (or 3 coriander roots if you can find them)
Peel of 1 Makrut lime (or lime if you can find it)
2 stalks of lemongrass
1 tbsp white peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp salt
Curry:
1 tbsp coconut oil
1 large tin of coconut cream (2-3 cups)
8 Thai aubergines (or 1 large aubergine cut into chunks)
8 Stems of Thai Basil (leaves only, chopped)
20 Lime leaves
470ml veggie stock
4 packets of fresh udon noodles
1 pack of tofu
1 pack of seafood mushrooms (or any of your choice)
5 baby bok choy cut in half or quarters.
Toast the coriander & cumin seeds for a few minutes until fragrant. Blitz in a spice grinder then add to a food processor. Add the rest of the paste ingredients to the food processor and blend until it forms a paste.
Heat a heavy bottomed pan on medium, and add the coconut oil. Once hot, add the paste and fry for a couple of minutes. Add the coconut cream and cook for 5 minutes. Add the veggie stock, lime leaves and tofu and cook for 15 minutes on medium, low heat. Add the aubergines, mushrooms and bok choy and cook until all of the veggies are tender. Add the thai basil and allow to wilt, then the noodles and mix thoroughly.
Serve!
Follow for day 09!
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #noodlerecipes #veganthaifood #thaigreencurry
