Green Curry is one of my favourite dishes, probably because I lived in South East Asia when I was very little and this was something we ate often. It is now one of my go-to comfort foods (no chicken noodle soup for me!). Green Curry Paste typically has shrimp paste in it, which made the pre-packaged version a no go when we adopted a plant based diet several years ago. I found an incredible green curry paste recipe in Buddha’s Table, by Chat Mingkwan, and I used that recipe as my “base” (along with Meghan Telpner’s lovely Green Curry recipe from Undiet) while experimenting to come up with this one. Why mess with perfection you might ask? I have fallen in love with burdock and turmeric and was curious to see if I could find a way to incorporate them into this recipe. I also love to experiment in the kitchen and was curious to see if I could come up with an authentic take on a long time favourite. I was pretty thrilled with how this turned out! All specialty ingredients can be found in Asian specialty stores (Fisgard Market in Chinatown or Fairway Market in Quadra Village if you happen to be in Victoria, BC!)
Veg Friendly Green Curry Paste
6 cloves garlic
2 inch piece organic ginger
1 stalk lemongrass
Handful cilantro (including stalks)
2 inch piece turmeric
1 tsp sea salt
1 small onion
10 keffir lime leaves
1 Tbsp ground coriander
2 tsp ground cumin
1 tsp schezuan (or regular) peppercorns
¼ cup toasted sesame oil
4 inch piece of burdock, peeled and chopped
¼ cup water as needed
Combine all paste ingredients in a small blender (I used a Nutribullet) or a food processor and process until smooth.
This recipe calls for ½ a batch, you can freeze the other half in a mason jar for later use (making sure to leave a bit of space for expansion when the paste freezes!)
Veg Friendly Green Curry
2 Tbsp Coconut oil
1 leek, thinly sliced
2 cups sliced shiitake mushrooms
1 medium daikon, peeled and sliced thinly
¾ cup Green Curry Paste (see recipe above)
2 cans coconut milk
2 Tbsp Harmonic Arts Sea Veg Blend
1 Tbsp Harmonic Arts 5 Mushroom Blend
1 Tbsp Vitamineral Earth
1 zucchini thinly sliced
1 small can bamboo shoots, drained
1 bunch green beans, sliced in 1 inch pieces
2 cups protein of choice (I used tofu, but tempeh, beans or a meat based option would also work)
Small handful kale
½ lemon, juiced
Small handful basil (Thai, if available)
1 Tbsp tamari
1 Tbsp honey
2 cups brown basmati
Sauté leeks, mushrooms and daikon in coconut oil until soft.
Add green curry paste and stir to incorporate.
Add coconut milk, Sea Veg Blend, 5 Mushroom Blend, Vitamineral Earth, zucchini, bamboo shoots, green beans and tofu. Stir to combine, cover with a lid and let simmer for 10 minutes.
Add kale and cook for another 5 minutes.
Remove from heat, stir in lemon juice, basil, tamari and honey and serve.