Thai Inspired Vegan Coconut Curry Food

VEGAN COCONUT RED CURRY

Steps:

• For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
• For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
• Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
• Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
• Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
• For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

THAI-INSPIRED VEGAN COCONUT CURRY

Steps:

• Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
• While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
• Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

COCONUT CURRY THAI CHICKEN

Steps:

• For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
• For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
• Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
• Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
• Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
• SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
• Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
• Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
• Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
• NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

YELLOW THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, pepper, and stir until the spinach has wilted.
• Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA

Steps:

• First, we get the crepes started.
• In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
• Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
• While the batter is sitting, we make the filling.
• In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
• Add the curry paste and stir constantly for 1-2 minutes.
• Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
• Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
• Back to the crepes!
• Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
• Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
• Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
• Onto the sauce:.
• Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
• Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
• Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!

VEGAN THAI RED CURRY

Steps:

• Heat up the oil in a heavy-bottomed pot.
• Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
• Add the diced garlic, ginger and lemongrass. Keep on frying gently for another 5 minutes or so, stirring regularly. If the pot gets too dry, add a small splash of stock or water.
• Mix the red curry paste into the aromatics and keep on frying it off gently for about 3 minutes until you see the oils separating.
• Stir in the milk (you can use low-fat coconut milk if you want the curry to be skinnier).
• Finally add in the lime leaves and stock (or water). Start off with 360 ml / 1½ cups of stock and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.
• Allow the sauce to come to a gentle simmer.
• Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking vegetables until just before serving.
• In terms of the veggies, you could simply cook them in the simmering curry, but that gives you less control over the 'doneness' of the individual elements and it affects the colour of the greens. Put the potato in first (takes about 12 minutes) and cover the pot with a lid. After 6 minutes, add in the beans and cauliflower. After another 2 minutes add in the tenderstem broccoli and halved baby corn and continue simmering (with the lid on) for another 4 minutes or so.
• Another way to cook the green veggies, which I personally like as it preserves their vibrant colour and allows you to control crispness better, is to steam them. I steamed my beans for 2 minutes, then added the tenderstem broccoli and continued for 2 more minutes.
• Serve on top of plain rice garnished with fresh coriander.

THAI MUSHROOM PUMPKIN CURRY RECIPE

Steps:

• While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
• In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
• Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
• To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
• Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
• Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
• Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.
• Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.