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Vegan yellow Thai curry


For the curry paste (for approx. 6 tbsp)


4 shallots
4 cloves of garlic
1 stick of lemongrass
1 red Thai chilli
1 teaspoon galangal powder or 10 g fresh galangal


15 g fresh turmeric root
15 g coriander
2 tbsp curry powder
4 tbsp soy sauce
2 tbsp table vinegar
2 teaspoons of light miso paste

For the curry


2 onions
225 g carrot
300 g potato
2 tbsp peanut oil
1-2 packs of LikeMeat Like Chicken
3 tbsp curry paste
400 ml coconut milk
15 g coriander

FOR THE CURRYPASTE


Remove the dry outer leaves from the lemongrass, cut off the stalk and the tip, and roughly cut the rest into rings. Peel the turmeric and roughly chop it together with the shallots, garlic, chilli and coriander.


Puree all ingredients except the miso paste in a large mortar or in the food processor to a fine paste. Then stir in miso paste.

The curry paste can be kept tightly closed in the refrigerator for up to 14 days.

FOR THE CURRY


Cut the onions, carrots and potatoes into bite-sized pieces.

Put the oil in a hot saucepan, sear the Like Chicken over medium to high heat for 2 minutes, stirring frequently, then remove it from the saucepan and set aside.

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Add the curry paste and 3 tablespoons of coconut milk to the saucepan and roast over a medium to high heat for 2 minutes while stirring. Add the vegetables, deglaze with the remaining coconut milk and 200 ml water, bring to the boil and simmer over low to medium heat with the lid on for 15 minutes. Put the like chicken back in the pot and let it steep for another 5 minutes.

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Top with coriander greens and serve with jasmine rice.



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