Sunday, January 29, 2017

Vegan Thai Green Curry

Use up leftovers and do not let food go to waste. My mantra for starting 2017. 

It means lots of weird and wonderful meals lately. Namely throwing everything from last night's dinner: potatoes, peas, cabbage and carrots into the frying pan to make Bubble and Squeak. And the famous: everything-but-the-kitchen sink pasta. It also means trying to find simple recipes to use up whatever vegetables are lingering in the fridge. Sure there is always soup but I crave something different.

This was it. Inspiration was on the container of the Thai Green Curry paste that I was fingering at the store. I worried my kids wouldn't eat it, but I took a chance. They ate it. But I loved it. It has come into the meal rotation in the last few weeks. It is so easy to have a little jar on hand, some coconut milk and make a substantial dinner. And I also love that I can prep the vegetables ahead of time and have them ready to throw dinner together quickly.
Here is my version of a simple Thai Green Curry to use up those vegetables in the fridge. I don't use fish sauce, just a little mirin or rice vinegar. And other than the little jar of green curry paste and coconut milk, just use what you have. 

Vegan Thai Green Curry
Serves 4
You will need about 6- 8 cups of roughly chopped mixed vegetables. Serve over cooked long-grain rice. I tend to go gentle on the curry paste when cooking for the kids and I leave out the ginger...adding it only to my portion at the end because I love it.

2-3 tbsp green curry paste (I use Thai Kitchen brand, other brands may need more or less curry)
1 can full fat coconut milk (don't even try low fat)
2 tbsp brown sugar
1 tsp salt
1 tbsp mirin or rice vinegar (optional)
1 tbsp coconut oil or other neutral-flavoured oil
2-3 shallots, or a very small diced or mild onion
handful of green beans, trimmed and cut in half
1/2 cauliflower, chopped into big florets
1/4 cabbage, chopped
handful of nugget potatoes or a few yukon gold potatoes, chopped
1 package of pressed or firm tofu, cut into cubes
small knob of fresh ginger, finely sliced into slivers (optional)
1. In a small saucepan, combine green curry paste, can of coconut milk, brown sugar, salt and mirin or rice vinegar. Heat over medium heat, whisk until combined.
2. In a large wok or pot, saute the shallots in oil over medium-high heat for a minute or two. Add potatoes, cauliflower, green beans, cabbage or whatever vegetables you have. Toss quickly for a few minutes. Add 1 cup water. Cover and cook for a few minutes. Stir a few times. Add tofu and coconut curry. Cover and cook until vegetables are crisp-tender. Ginger can be added in the last few minutes if desired. 
3. Serve over cooked rice.