Vegan Thai Green Curry

  1. In a sturdy food processor, add all curry paste ingredients. Process first on low for 3-4 minutes, then on high for an additional 5-10 minutes, until paste forms.
  2. In a large wok, melt coconut oil. Add all vegetables and tofu, and sautee until onions soften. Add coconut milk and 1/2 c of curry paste.
  3. Remaning curry paste will keep in the refrigerator for 1 month, or can be canned on the stovetop to store up to 1 year.

curry, cilantro, fresh basil, lime juice, stalks lemongrass, garlic, tamari, coconut oil, golfball sized chunks galang, salt, curry, coconut oil, coconut milk, eggplant, tofu, onion

Taken from www.epicurious.com/recipes/member/views/vegan-thai-green-curry-52763641 (may not work)

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