Vegan Thai Green Curry

🧂 Ingredients

• ½ Cup Green Curry Paste

  store bought or homemade
• 1 Cup Spinach or Thai Basil
• 1 Green Chili
• 1 Tbsp Miso Paste
• 1 Dried Shiitake Mushrooms

  grated
• 14 oz Unsweetened Coconut Milk

  2 cans
• ½ Cup customized Green Curry Paste
• 2 cup Vegetable Stock
• 16 oz Extra Firm Tofu

  pressed or fried tofu
• ¼ cup bamboo shoots strips

  drained and rinsed
• 2 cups Winter melon

  bite sized pieces
• 1 tbsp Palm Sugar

  finely chopped
• 2 tbsp Soy Sauce

  or vegan fish sauce (as needed)
• 6 Makrut Lime leaves

  optional
• 1 Bell Peppers

  bite sized pieces
• 1 cup Enoki Mushrooms
• 2 cups Shiitake Mushrooms

  sliced thinly
• 1 cup Snow Peas
• 1 Long Hot Red Pepper
• 1 cup Thai Basil Leaves

Instructions

• 1 In a processor or blender blend together add the green curry paste, powdered
  shiitake mushrooms, green chili, miso paste, and spinach/Thai basil leaves. Set
  aside.
• 2 In a large pot over medium heat, add half of the coconut milk and reduce until
  the oil separates from the cream.
• 3 Add in the customized green curry paste and cook the curry paste in the reduced
  coconut milked until the oil separates again.
• 4 Add in the remaining coconut milk, along with vegetable stock and stir to
  combine evenly.
• 5 Add in the makrut leaves, shiitake and shimeji mushrooms, bamboo shoots, winter
  melon and tofu. Bring to a boil and boil until winter melon is cooked through,
  around 5 minutes.
• 6 Add in the palm sugar, along with soy sauce or vegan fish sauce (if needed) for
  seasoning.
• 7 Add in the bell peppers, long hot red pepper, and snow peas. Cook for 1 minutes.
• 8 Turn off the heat, and add in the fresh basil leaves.
• 9 Serve with a side of Jasmin rice and enjoy!

Nutrition Info