reading time: 2 min
Preparation time: 25 mins
Main ingredients: rice, peanut, coconut, curry
difficulty level: easy
serves: 2-4
suitable for: vegan, lactose-free, gluten-free, soy-free
Yep,
another Curry recipe. Because we are in Thailand right now, and there's (green) curry EVERYWHERE! Luckily, I love anything to do with Asian stir-fry,
rice, curry and spicyness.
Also, my boyfriend and i had lunch at a vegan-friendly restaurant thingy in my hometown. I had the vegan Green Thai Curry which tastes amazing even after the third time ordering the same dish (and the rice is sooo fluffy...!), but to be honest i think presentation-wise we almost did a better job with our homemade curries, both this one as well as the beautiful colourful Curry Coconut Rice Stir-Fry from last year :)
But see for yourself.
Ingredients
Also, my boyfriend and i had lunch at a vegan-friendly restaurant thingy in my hometown. I had the vegan Green Thai Curry which tastes amazing even after the third time ordering the same dish (and the rice is sooo fluffy...!), but to be honest i think presentation-wise we almost did a better job with our homemade curries, both this one as well as the beautiful colourful Curry Coconut Rice Stir-Fry from last year :)
But see for yourself.
 |
| Vegan Green Thai Curry |
Ingredients
1 cup
(uncooked) basmati rice
1 cup water (if using a rice cooker) OR 2 cups water
1 can
coconut milk + some water to thin down
2 tbsp peanut butter (I used my home made one)
1 tsp Green curry paste (we always use Cock brand)
1 garlic clove
1 onion
1 can (265g drained) chickpeas
2 medium carrots
Broccoli
2 tbsp peanut butter (I used my home made one)
1 tsp Green curry paste (we always use Cock brand)
1 garlic clove
1 onion
1 can (265g drained) chickpeas
2 medium carrots
Broccoli
Cauliflower
Peas
Salt & pepper to taste
Fresh peanuts
Peas
Salt & pepper to taste
Fresh peanuts
Poppy seeds
or black sesame seeds to garnish
Instructions
Cook your rice in a rice cooker (i can only recommend this handy dandy thing!) or bring twice the amount of water to a boil in a pot, then reduce to medium-low heat setting, add the rice and simmer for about 20 minutes, stirring every now and then.
In the meantime while the rice is cooking, prepare the curry. Chop your veggies, except onion, garlic and chickpeas, and steam.
Meanwhile, peel and chop the onion and garlic. Sauté with a little water in a pan or wok. Add steamed veggies and drained chickpeas. In a small bowl, combine coconut milk, peanut butter, salt and pepper. Whisk well until combined and pour into the pan/wok. Let everything simmer on medium-low heat. When it's hot, it's done.
By the time you're done with the curry, your rice should be ready too. Turn off the heat. I used a small round (ice cream) bowl to shape the rice into perfect round hills - or "rice boobies" ;) - like they do at some Chinese restaurants, but that's totally optional.
Garnished mine with fresh peanuts and poppy seeds. Yum!
Enjoy :)
Other Thai recipes you might enjoy:
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| Thai Coconut Banana Pancakes (vegan, gf) |
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| Thai Sticky Rice with Mango |
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| Thai Coconut Potatoes & more (vegan, gf) |
♥
Maisy
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