This is a new creation of a traditional green curry. The idea is to make the sauce more creamy. That´s the reason why we use an avocado for the curry. It´s also a recipe that shows how easy you can create a delicious vegan meal.
Time to prepare: 1 1/2 hours
Time to cook: 15 minutes
Servings: 4
Ingredients:
- 1 block tofu, dice
- 2 thai eggplants, quartered
- 150 g broccoli
- 100 g green beans
- 1 big carrot, sliced
- 1 ripe avocado
- 1 can coconut milk
- 250 ml veggie stock (Recipe by Love.Food.Asia.)
- 3 garlic cloves, minced
- 1 tbs palm sugar
- 3 tbs green curry paste
- 4 kaffir lime leaves
- 1 tbs soy sauce
- 2 tbs sesame oil
- 1 lemongras stick
- 1 ½ tsp curry powder
- 3 red chilies
- ½ lime, juice
- Soybean oil for frying
Method:
- Marinade tofu with chilies, sesame oil, curry powder and soy sauce.
- Cover and put in the fridge for 1 hour
- Mix avocado and coconut milk in a mixer until it´s creamy
- Fry tofu and green curry paste in soybean oil until it´s brown and crispy
- Add garlic, palm sugar and carrots and fry for 2 minutes
- Pour in the avocado, coconut milk cream and veggie stock and bring to simmer
- Add rest of the veggies, kaffir lime leaves, and lemongras stick and simmer for another 5-6 minutes
- Shut down heat and add the lime juice. Round the flavor with soy sauce
- Serve with jasmine rice, sticky rice and fresh thai basil
Ingredients
Avocado
Avocado
Avocado Coconut Cream
Frying the tofu
Add veggies
Vegan Green Curry with Avocado
Vegan Green Curry with Avocado
Love. Food. Asia. 