Serving Size: 2

Ingredients:

• 1 tablespoon sesame oil
• 2 tablespoons Thai green curry paste
• 1 can coconut milk (400 ml.)
• 9 – 10 oz. tofu or seitan
• 50 grams snow pea pods
• 1 sweet potato,cut into bite sized pieces
• 1/2 can baby corn, chopped in thirds
• 1 bell pepper, cut in thin slices
• 1 can bamboo shoots, drained
• 100 grams peas
• 1 bunch of coriander
• 2 or 3 kaffir lime leaves
• juice of half a lime
• salt and pepper
• rice or noodles

For the green curry paste:

• 1 stalk lemon grass, sliced finely
• 3 green chillies, stem removed
• 1 small onion or shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons coriander seeds, freshly ground
• 1 teaspoon brown sugar
• 2 inch pieces of ginger root, peeled and sliced
• 3 kaffir lime leaves cut in small pieces
• 1 bunch of coriander, cleaned, use all parts leaves, stems and roots
• 2 teaspoons soy sauce
• splash of coconut milk
• splash of lime juice

Directions:

1. Steam the sweet potato pieces until al dente.
2. Place the oil in a large frying pan or wok.
3. Add the curry paste and lightly fry for a couple of minutes
4. Add the bell pepper strips and lightly saute until soft.
5. Add the tofu or seitan and lightly fry in sesame oil.
6. Add the coconut milk, and kaffir lime leaves continue to cook on low heat.
7. Add the potatoes, baby corn, bamboo shoots, sugar snap pods and peas.
8. Add the chopped coriander leaves and the lime juice to taste.
9. This whole process should only take a few minutes, season with a little salt and pepper, then leave to simmer while you cook the rice or noodles.
10. Serve in a large bowl, with the noodles at the bottom, and the curry and vegetables on top, garnish with fresh coriander leaves.

To make the curry paste:
Place all the ingredients in a blender and puree, using enough coconut milk to make the puree a smooth paste.

Notes:

It’s hard to get green curry sauce that is vegan. Usually there is fish sauce added. Some Thai groceries do have a special brand that is for vegans. But, fresh is always nicer, it isn’t hard to make, you just need to have the right ingredients.

Serving Size: 4

Ingredients:

• 1 can (400 milliliters) coconut milk
• 100-150 grams tofu
• 1 tbs. oil
• 4 kaffir citrus leaves
• 1 small bunch fresh coriander leaves, chopped or 1 tbs. Thai coriander paste
• 1 large sweet red chili, sliced
• 1 large hot Thai chili, sliced
• 2 onions, cut in rings
• 2 tsp. lemon grass, minced
• 3 tbs. lemon juice
• 1 tsp. corn starch
• pinch sugar
• salt and pepper to taste
• 100 grams sugar snap pea pods
• 25 grams broccoli flowerettes
• 50 grams bamboo shoots
• 250 grams rice noodles

Directions:

1. Dry the tofu off using paper towels and slice the tofu in into bite size pieces. About 1 inch square.
2. Using a large skillet, heat the oil and and fry the tofu so both sides are golden.
3. Add the onions and saute until they are glassy.
4. Add the coconut milk broccoli and peppers, reduce the heat and simmer.
5. Add the rest of the seasonings.
6. Shortly before serving, add the pea pods and bamboo shoots and heat but do not over cook.
7. Make a paste from the corn starch and a bit of water (2 teaspoons) and add to the coconut milk.
8. Season to taste with salt, a pinch of sugar and or some more lemon juice.
9. Stir until the coconut milk becomes thicker.
10. Meanwhile, bring a pot of hot water to boil and just before serving put the rice noodles in. They don’t need long to be ready.
11. Drain the noodles and place the coconut vegetables over the noodles.
12. Garnish with coriander leaves or red pepper pieces.