Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Thai-Style Pork Fried Rice

Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Servings: 4 (as a main course)

Ingredients:
2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green   

   parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1-1/3 cups uncooked 

   rice)
1/2 cup frozen peas, defrosted
1-1/2 cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

INSTRUCTIONS

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

 

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. 

Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.