Veggie Thai Curry
Thai cuisine is one of my favorites. I have spent about 1 entire year of my life in Thailand in total, including a 6 month stint of living in Phuket. Those were the days, where my life revolved around exploring, eating and enjoying the beach.
Sometimes it’s nice to have a break from animal protein. Plants are full of color and fibre and grow seasonally. Here is a sort-of vegetarian curry. I say sort-of, because this recipe calls for bone broth. If you really are vegetarian, sub for veggie broth. If you’re vegan and want to try this, sub the ghee for coconut oil.
Ingredients
Ghee
Shallots x 5 large
Green curry paste, I like the brand ‘Mike’s Organic Food’
Coconut milk x 2 cans, I like the brand ‘Native Forest’ - ‘Simple Coconut Milk’
Vegetables of your choice x 4 cups ~ I like the following in a curry: zucchini, peppers, carrots, snap peas, broccoli, spinach, mushrooms, peas, sweet corn. A combination of three vegetables works really well.
Black sesame seeds x sprinkle
Your favorite chili crisp
Thai Basil x3 sprigs
Limes x 3
Ume plum pickled onions
Instructions
SERVES 4 | PREPTIME: 60 MINUTESMelt ghee or coconut oil in a soup pot on a medium high heat, enough so the bottom is completely covered with oil when melted.
Add the shallots, stir until translucent. Then add the coconut milk and curry paste, about 2 tablespoons of curry paste, depending on how strong you like it. You can always add more. Stir until the curry paste has incorporated into the milk, then you can add the bone broth.
Whilst the elixir is coming to a simmer, you can start chopping up the vegetables. When you’re chopping vegetables, think about whether they are bite sized or not. It’s more convenient to eat a curry that you only need a spoon for! Mushrooms you can break up with your hands into a more organic shape.
When you add the veggies, add the firmer veggies first, and the more delicate veggies last. Eg, carrots first, once they’re cooked, add the broccoli, add spinach once you take the curry off the heat as it takes 5 seconds to cook!
Once it’s ready, it should be delicious and fragrant. Delicious served over rice or with noodles. In the photo on this page I used Udon Noodles. Finish with some thai basil, a squeeze of lime, a sprinkle of sesame seeds, chili crisp and ume plum pickled onions. So delicious and healing.