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Thai Green Curry

Gaeng Kiaw Waan derives its name from its colour and is one of the spiciest curries of central Thailand. This dish can be made with or without tofu, or by using your favourite types of vegetable such as pumpkin or potato instead. Milder versions of the dish can easily be made be reducing the amount of chilli added. Thai green curry is usually served with boiled jasmine rice.

Ingredients

Vegan Thai Curry2 Tbsp green curry paste
½ can coconut cream
½ can coconut milk
½ pack chopped tofu
3 sliced red chillies
½ cup chopped red pepper
1 large chopped carrot
½ cup broccoli
½ cup snow peas
2 chopped baby eggplants
4 kaffir lime leaves
4 Thai basil leaves
1 tsp salt
2 tsp sugar
Water
Vegetable oil

Cooking Instructions

  • Fry the curry paste in oil with the coconut cream until boiling for 2 minutes then add the coconut milk and bring back to boil.
  • Add tofu, vegetables, salt and sugar, and cook for 10 minutes, adding water to make a soup.
  • Garnish with red chillies, basil and lime leaves
Serves 2 people

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