Thai-Flavored Vegan (or Pescatarian) Veggies with Green Curry

By gnikylime

A combination of http://www.bonappetit.com/recipe/thai-flavored-green-curry-with-sweet-potato-green-beans-and-chicken and http://thaifood.about.com/od/thaicurrypasterecipes/r/greencurrypaste.htm with the meat removed.

Ingredients

• Green Curry Paste:
• 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced purple onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce; Vegans: substitute 1 Tbsp. soy sauce
• 1 tsp. shrimp paste (available at Asian stores); Vegans: substitute 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• Entree:
• 3-4 Tbsp canned unsweetened coconut milk
• 1 tablespoon vegetable oil
• 1 medium onion, quartered, thinly sliced
• 1 cup canned unsweetened coconut milk
• 1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
• 3 cups trimmed green beans, cut in 2” pieces
• Kosher salt
• 20 basil leaves, preferably Thai (optional)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

1. Place all green curry paste ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
3. Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until onion begins to soften, about 2 minutes. Add curry paste; stir for 1 minute. Whisk in coconut milk and 1 cup water. Add sweet potato and cook, uncovered, until sauce thickens to a creamy consistency, about 10 minutes. Stir in green beans, cover, and cook for 2 minutes. Cook until sweet potato is tender, about 4 minutes. Season with salt. Turn off heat and toss basil leaves, if using, into the curry.
4. Serve with bulghur, buckwheat, or quinoa.