Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with our own home made vegan curry paste, which are Here is our version of a vegan red curry with tofu and bamboo shoots (kaeng Nor Mai Ga Tee in Thai). RED CURRY WITH TOFU AND BAMBOO SHOOTS Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes more people) INGREDIENTS 250 grams of firm tofu 3 tablespoons homemade Thai Red Curry Paste 2 cups of

Red Curry Paste, or “Kaeng Pet” in Thai, is used in some to the Thai curry recipes you will find on this It is considered a spicy curry paste, but of course you can dim that spiciness down when making a curry Our advice: make the curry paste spicy and use less in the curry recipes. VEGAN RED CURRY PASTE Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes Store the curry paste in a jar in the refrigerator up to 10 days or more.

Curry hummus. We make it with okara, our own home made vegan red curry paste, homemade tahini and home made coconut THAI STYLE RED CURRY HUMMUS Prep time: 15 minutes Cook time: 15 minutes Total time: 10 minutes Serves curry paste Make the coconut milk METHOD Place okara, garlic, tahini, lime juice, curry paste, coconut If the hummus is too thick, add water 1 teaspoon at a time Taste the hummus and add more red curry paste

And of course our restaurant serves pizza too: we proudly present the Thai Red Curry Spicy Pizza. VEGAN THAI RED CURRY PIZZA Prep : 20 minutes - Cook: 25-30 minutes - Ready in: 1 hour - Makes: 1 big pizza INGREDIENTS Pizza dough Sauce Ingredients 1/8 cup coconut milk 1/2 tablespoon home made red curry paste 1/2 tablespoon brown sugar 1/8 teaspoon red chili pepper flakes (if you like it spicy) Topping curry paste Mix all the ingredients for the sauce in a bowl, set aside Topping Dice the tomatoes Dice

The Food Forest Kitchen Restaurant gets these fish on a regular base and prepares them with spice red curry and fresh herbs from the garden. corns 2 fresh kaffir lime leaves (you can replace this with lime or lemon zest) 2 tablespoons vegan Red Curry Paste 1 tablespoon sugar 2 tablespoons home made vegan fish sauce (you can replace it with soy curry paste Make the vegan fish sauce METHOD Heat vegetable oil in wok and add red curry paste.

This amazing onion tart has a bit of a Thai bite to it, because we added our home made red curry paste We make it all from scratch: the pie crusts, the coconut milk, the curry paste. Thai curry paste oil 1 tablespoon of cornstarch a bit of water EQUIPMENT Skillet Small pan Big spoon curry paste Mix the cornstarch in a bit of water METHOD In the skillet over a low heat caramelize all the onions for 20 minutes In the other pan add the coconut milk Over a low fire add the curry and stir

And of course we make our own mini tarts with the recipe of the vegan pie crust, and red curry paste tarts) Pak Liang leaves 2 cups (or any other leafy green vegetable) 100 ml coconut milk 1 teaspoon red Thai curry paste oil 1 tablespoon of cornstarch a bit of water Sunflowerseeds EQUIPMENT Skillet Small curry paste Mix the cornstarch in a bit of water METHOD Add oil in the skillet and stir fry the vegetables sunflower seeds quickly over a medium heat In the other pan add the coconut milk Over a low fire add the curry

At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make (check 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. Bring the pineapple curry to a boil. Serve the Thai Pineapple Curry along with steamed rice and sprinkled with red pepper flakes, cashewnuts

The Thai name for this recipe is Phat Phrik Khing, 'khing' refers to curry paste. The recipes with Phat Phrik in their name use a curry paste to stirfry as one of the ingredients. replace it with zest from lime or lemon) 2 tablespoons ginger 3 teaspoons vegan Thai red curry paste curry paste Make the vegan fish sauce Wash and clean the green beans, cut them in pieces from 2,5 cm Add red curry paste and half of kaffir lime leaves (or all of the zest) in the wok.

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. Here is our version of a vegan Thai pumpkin curry made with a yellow curry paste (check recipe here) 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.

of coconut oil 1/2 onion 1 tablespoon crushed garlic 1 tablespoon minced ginger 2 teaspoons of Thai red curry paste 3 cups vegetable stock 2 cups tomato ketchup 2 cups coconut milk 2 stalks lemongrass 2 lime cup tomatoes 450 gram firm tofu FOR SERVING Fresh Cilantro EQUIPMENT Big pot PREPARATION make the red curry paste make the vegetable stock make the coconut milk make the tomato ketchup chop the onion finely curry paste and fry until onions are soft.

cloves garlic 1 tablespoon fresh ginger 1/2 medium yellow onion 1/2 medium eggplant 2-3 tablespoons red curry paste 6 cups vegetable stock 450 gram coconut milk 225 gram brown rice noodles 1/2 teaspoon salt EQUIPMENT A large wok A large soup pan PREPARATION Make the vegetable stock Make your coconut milk Make the red curry paste Cut the tofu in cubes of 2 cm Mince the garlic Mince the ginger Dice the onion Cut the eggplant Stir in the red curry paste.