Vegan Jungle Thai Curry

I first had this dish in the jungles of Northern Thailand under a golden statue of Buddha… actually that is a massive whopper. I first had this dish in an excellent Thai restaurant in Brighton and as soon as I got home had to find a recipe to make it myself. In the end I found this in World Food Cafe’s cookbook but have since adapted it quite heavily. It doesn’t take long to make and is divine.

Serves 2

For the paste

  • 3 birds eye chillies chopped
  • 2 cloves of garlic
  • 1 small red onion finely chopped
  • 1 thumb sized piece of ginger or galangal grated
  • 1 stick of lemon grass chopped

For the dish

  • 1 bell pepper sliced
  • 1 handful of green beans
  • 1 small head of broccoli broken into florets 
  • 1 good handful of sliced mushrooms 
  • Any other quick cooking veg you have laying around. 
  • 200ml veg stock
  • 2 tbsp soy sauce
  • 1 tsp sugar

To serve

Jasmine rice

As ever this is simple.

  1. Mash or blitz together the paste ingredients.
  2. Put on the rice to cook for 10 min
  3. Put some oil in a hot pan. Slice the tofu into thin strips and fry on each side until crisp. Take out the pan and leave it to one side.
  4. Fry the paste in a hot wok for a minute and then add the veg. Give it a good stir for a couple of minutes.
  5. Add the stock, soy and sugar. Simmer gently.
  6. Add the Bok-choi and garlic to the pan you used to cook the tofu. Fry quickly.

When the rice is done place it in a serving bowl. Dish up the veg in soup bowls and top with tofu and garlic greens. Enjoy and say “thank you herbifit” :-)

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2 thoughts on “Vegan Jungle Thai Curry

  1. Pingback: Day Two | Fit and Further

  2. Pingback: Day Five | Fit and Further

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