Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make (check recipe here). Here is our version of a vegan Thai pineapple curry.
VEGAN THAI PINEAPPLE CURRY
Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, , you can serve more people)
NOTE: We have used a red curry paste to make this dish, but you can also use a yellow curry paste or even a green curry paste.
INGREDIENTS
an inch piece of ginger, thinly sliced
2 cloves of garlic, smashed
2 spring onions, chopped (keep aside a few green leaves for garnish)
4 to 5 small green eggplants, quartered
6 to 7 long green beans, cut into 1 inch pieces
1 cup of fresh pineapple, cut into chunks (or a can of pineapple pieces in water if you have no fresh pineapple)
a teaspoon of Thai red curry paste (see recipe) or more to suit your taste
Tofu, diced in bite sized cubes
1 cup of coconut milk (see recipe here)
2 sprigs of basil leaves
a teaspoon of sugarcane sugar or palm sugar
a teaspoon of soy sauce
salt to taste
a teaspoon of vegetable oil
optional: cashew nuts (not salty)
EQUIPMENT
A heavy bottom saucepan or wok
A big spoon
A bowl for serving
PREPARATION
Slice the ginger very thin
Smash the garlic
Chop the spring onions
Quarter the eggplants
Cut the long beans in 1 inch pieces
Cut the pineapple in chunk
METHOD
Make the coconut milk and the red curry if you don't have any
Heat oil in a wok or heavy bottomed saucepan.
Add in the ginger, garlic and green onions.
Add in 2-3 tablespoons of curry paste. Depending on your taste.
Add the tofu, and stir until the meat is tofu is cooked.
Add in half of the remainder of coconut milk. Keep stirring.
Add the vegetables and bring to a boil until the vegetables are cooked and firm.
Lower the heat and simmer the mixture until the vegetables have slightly softened.
Stir in the remaining coconut milk and the remaining ingredients like pineapple, brown sugar, and soy sauce.
Stir.
Bring the pineapple curry to a boil.
Cover the pan, turn the heat to low and simmer for another 5 minutes.
Turn off the heat and stir in the basil leaves.
Serve the Thai Pineapple Curry along with steamed rice and sprinkled with red pepper flakes, cashewnuts and spring onions.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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