Vegan Thai Green Curry from scratch with Sweet Potatoes, Tofu, and Green Beans
This excellent Vegan Thai Green Curry starts from scratch, so no premade curry paste is required. You'll find these authentic ingredients in most international grocery stores.
Lime, Sweet Potato, Tofu
fresh green Thai chiles
large green serrano peppers
small yellow onion
bunch cilantro stems
woody outside layer discarded and sliced into rounds
golden mountain sauce
pressed to remove excess water and cubed
cut into one inch pieces
Thai basil leaves
Combine all curry paste ingredients in a blender and puree until smooth.
Mix together the golden mountain sauce, soy sauce and 2 TB coconut sugar in a small bowl
In an enameled cast iron dutch oven, heat about a tablespoon of oil over medium heat.
Once hot, add in tofu and 1 tsp of golden mountain sauce and toss gently.
Sear tofu on each side until browned and then remove and set aside.
Add more oil if necessary, another tsp of golden mountain sauce and sweet potatoes and toss.
Saute potatoes until soft, flipping the cubes every couple minutes to brown all sides.
Remove sweet potatoes and set aside.
Add more oil if necessary, and saute green beans until tender, then set aside with the tofu and sweet potatoes.
Pour curry paste into the dutch oven and cook for 5 minutes, stirring often.
Add in coconut milk and remaining coconut sugar and golden mountain sauce.
Bring to a simmer and cook for another 5 minutes, or until sauce has turned to a darker green.
Add in tofu, sweet potatoes and green beans and cook until vegetables are hot.
Finally, add in Thai basil and cook for one minute.
Serve over rice with lime wedges.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com