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Vegan Green Curry

Makes: Medium Sized Curry

Serves: 2

Vegan Green Curry

Ingredients – Curry Paste

  • 4 garlic cloves
  • 3-6 chillies, seeded and stemmed
  • 2 shallots
  • 2 tsp. lime zest
  • 1 lemongrass stalk, coarsely chopped
  • 1/2 cup fresh basil leaves, packed
  • 1 Tbsp. grated ginger
  • 1 Tbsp. tamari
  • 1 Tbsp. kaffir lime juice (or regular old lime juice)
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground coriander

Ingredients – Vegan Green Curry 

  • 1 tbsp. vegetable oil
  • 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into 1 inch cubes
  • 2-14 oz. cans coconut milk (I used light)
  • 1/4 cup vegan green curry paste
  • 1 1/2 tbsp. rice malt syrup
  • 2 cups fresh baby corn, cut into 1 inch pieces
  • 1/2 lb. asparagus spears, cut into 1 inch pieces
  • 1/2 cup broccoli
  • 1 tbsp. lime juice
  • 1/2 tsp. salt (or to taste)
  • 2 scallions, chopped
  • 1/4 cup fresh basil leaves, chopped
  • Zucchini noodles for serving

Method – Green Curry Paste

  1. Put all the ingredients into the Vitamix 0.9L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper to effectively press the ingredients into the blades if required whilst processing.
  4. Blend for 30-60 seconds or until desired temperature is reached.
  5. Stop the machine and put aside.

Method – Vegan Green Curry Recipe

  1. Gently heat 1Tbsp vegetable oil in the frying pan.
  2. Add your tofu and green curry paste and cook until fragrant.
  3. Add in your coconut milk, baby corn, lime juice, broccoli, salt, rice malt syrup, fresh basil, asparagus and chopped scallions and bring to a simmer.
  4. Add a lid to your pot and cook for around 20-30 mins.
  5. Serve over a bed of zucchini noodles that have been lightly pan fried

Read Claire's full blog post HERE

 

 

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