Thanks to Miriam from Mouthwatering Vegan for lending us this recipe!
This is a very easy Thai curry, which is just so delicious ! It is low in fat and the flavours just linger on your palette. So if you want to enjoy a Thai at home, or wish to make it for friends, then look no further. I made enough for 2 days, which rocks, because I have a whole lot of stuff waiting to be sorted out after my return from holiday.
sesame oil for gentle frying
2 spring onions, finely chopped
2 cloves garlic, finely chopped
2 zucchini (courgettes), roughly chopped
1 sweet potato, roughly chopped
10 mushrooms, sliced
1 small red pepper, roughly chopped
1 inch piece of ginger, finely chopped
½ tsp galangal powder (optional)
2 cups (500 mL) coconut milk
2 tsp Thai green curry paste
1 cup broccoli florets (pre-steamed)
1 Tbsp teriyaki sauce
salt to taste
1 tsp agave nectar, or maple syrup
1 tsp raw sesame seeds (for garnishing)
Rose Rice Pistachios & Lime
I served this rice with the Thai curry – you may of course opt for the sticky rice – but I fancied a change. Here is the easy to make recipe for you. It compliments the dish so wonderfully. This is a little bit of a fusion, but one that works beautifully.
basmati rice, boiled according to instructions (I used 2 cups rice)
1 Tbsp rose water
the zest of 1 lime
a handful of non-salted pistachio nuts
Just boil and drain the rice, rinse with tepid or cold water, then garnish with the remaining ingredients and voila, tis there for you. Serve hot with the curry and enjoy !!!
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