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Thai Red Coconut Curry

Whole Food Plant Based Thai Coconut Red Curry

Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

PASTE

  • 2 fresh red Fresno chilis take out seeds if you don’t like it spicy., take off stem and chop in quarters
  • 3 garlic cloves peeled and left whole
  • 1/4 cup shallot 30g, chopped
  • 1 stalk of lemongrass use bottom third, peel off outer layers and then chop.
  • 1 tablespoon peeled galangal 10g, chopped
  • 1 thumb size piece of ginger peeled and chopped
  • 1 teaspoon cumin powder 2g
  • 1 teaspoon coriander powder 2g
  • 1/2 teaspoon salt 4g
  • 3 tablespoons water 45ml

CURRY

  • 1/4 cup water for cooking the veggies
  • 2 green onions chopped
  • 3 tablespoons chili paste see paste recipe above
  • 2 cups broccoli 165g, chopped
  • 2 cups mushrooms 150g, sliced
  • 1 red pepper chopped
  • 2 cups green cabbage 175g, chopped
  • 3 cups veggie broth
  • 1/2 cup full fat coconut milk
  • 1/4 cup Thai basil leaves leave whole
  • Soy sauce or sea salt to taste

Instructions

PASTE

  • Place all ingredients into a blender and blend until smooth.
  • If your blender isn’t very powerful you may want to put the ingredients into a food processor first and then transfer to a blender to make it smooth.
  • Store in the refrigerator.

CURRY

  • Place the 1/4 cup water in a large pot and when the water just starts to steam, add the onions and chili paste and cook for 2-3 minutes on medium heat, stirring occasionally.
  • Add the broccoli, mushrooms, red pepper and cabbage, and stir until all the ingredients are combined.
  • Add the veggie broth, coconut milk and basil leaves and simmer for 15 minutes, or longer if you like your veggies really soft.
  • Allow to cool off a bit and then add soy sauce or sea salt to taste.
  • Serve with brown rice or eat as is.

Notes

Thai basil can be found at all Asian grocery stores and sometimes at regular grocery stores. Thai basil is slightly stronger than regular basil and the flavor is more stable under high heat than regular basil, hence its appearance in a lot of Asian curries and soups. If you can’t find it, you can use regular basil, just throw it in at the very end of cooking.