Wednesday, May 03, 2006

Vegetarian Thai Red Curry with Eggplant

This Vegetarian Thai red curry recipe is easy to follow and combines shallots, lemongrass, red chilies, galangal, cumin, coriander seeds, kaffir lime leaves, wheat gluten or tofu, yams or sweet potatoes, Japanese or Chinese eggplant, shiitake mushrooms, and Thai holy basil to form a delectable vegetarian dish that will tantalize the taste buds.

This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.


Mixer Vegetarian Red CurryPASTE
- 3 shallots, sliced
- 1 stalk lemongrass, lower half sliced finely and upper half set aside
- 1-3 red chilies (depending on desired spiciness) or 1-3 teaspoons Thai red chilly sauce
- 3 cloves garlic
- 1 thumb-size piece galangal, peeled and sliced (may be substituted with ginger)
- ¼ tsp. white pepper (may be substituted with black pepper)
- 1 tsp. ground cumin
- 2 Tbsp. coriander seeds, ground with pestle & mortar (or 1 Tbsp. ready-bought ground coriander)
- 3 Tbsp. regular (light) soy sauce
- 1 kaffir lime leaf
- ½ tsp. dark soy sauce
- 1 tsp. sugar
- 1-2 Tbsp. regular chilly powder (depending on how "red" you want your red curry)
- 3-4 kaffir lime leaves
- 1 Japanese eggplant or 1 small Chinese eggplant, cut into bite-size pieces (do not peel)
- 1 red pepper, chopped into bite-size pieces
- ½ cup shiitake mushrooms, sliced
- 1 small sweet potato (or yam), peeled and cut into cubes
- ½ cup fresh Thai holy basil leaves (if unavailable, substitute sweet basil)
- 1 package wheat gluten “chicken” or “beef”, OR 1 package firm tofu cut into bite-size cubes
- 1 1/2 to 2 cans coconut milk


Vegetarian Thai Red Curry1. To make the paste, place all ingredients in a food processor (or blender).
2. Add ½ can of the coconut milk and process into a paste.
3. Place paste, wheat gluten or tofu, remaining coconut milk, and limes leaves in a large casserole dish.
4. Stir well, until paste is thoroughly mixed with other ingredients.
5. Bake at 375 degrees for 20 minutes. Then remove from oven, stir, and add vegetables. (Note: if vegetables are not covered with the sauce, you can add 1/2 can more coconut milk.)
6. After another 10 minutes, remove from oven.
7. Check to make sure vegetables are cooked, then do a taste test for salt and spice.
8. If not salty enough, add up to 2 Tbsp. more soy sauce. If not spicy enough, add another red chilly, sliced finely. If too salty, add up to 2 Tbsp. lime juice. If too spicy, add an additional cup of coconut milk (yoghurt will work too if you are non-vegan) and stir well.
9. Place in a large serving bowl and sprinkle with fresh basil leaves (these can be roughly chopped if too large).
10. Serve with plenty of Thai fragrant rice (white or brown) for a nutritionally complete and satisfying meal.

Enjoy your cooking for Thai vegetarian food.

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