Vegetarian Green Curry

Thai: gaeng keow wan.
This is a delicious authentic vegetarian Thai Green Curry recipe that is easy to make from scratch (no packaged curry paste required).

Prep Time: 20 minutes
Cook Time: 18 minutes
Serves:  4

Ingredients:

• 1 cup medium-firm tofu, cubed
• 1 green capsicum, chopped
• 1 cup green beans, chopped
• 1/2 cup cherry tomatoes
• 1 cup fresh or canned straw mushrooms
• 300ml coconut milk
• 300ml vegetable stock
• 1/2 cup Thai basil
• 2 kaffir lime leaves, torn

Green Curry Paste:

1 tbsp vegetable oil
1 stalk lemongrass, white part, thinly sliced
100ml coconut milk
2-3 green chillies
1 cup chopped coriander/cilantro, leaves & stems
1 spring onion, chopped
4 cloves garlic
1 thumb-size piece galangal, sliced
1 tbsp soy sauce
2 tbsp lime juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground white pepper
1 tsp palm sugar
1/4 tsp salt

Preparation:

1. Place all curry paste ingredients in a blender and whizz to create a fragrant green curry paste. Set aside.
2. Heat vegetable oil in a wok over medium heat, then add the curry paste. Stir-fry 1 minute to release the fragrance.
3. Add the tofu. Stir-fry until well coated with sauce.
4. Add the stock, plus the lime leaves. Stir and reduce heat to medium. Gently simmer for 5 minutes.
5. Add coconut milk, plus vegetables and half the basil.  Continue simmering 5 minutes, or until softened.
6. Remove curry from heat and taste for balance of flavours (sweet, sour, salty, hot)
7. Transfer to a serving bowls and garnish with remaining basil. Sliced red chilli can also be used as an extra garnish to add a little extra heat.
8. Serve Thai jasmine rice.