150 g broccoli
100 g green beans
1 big carrot, sliced
1 ripe avocado
1 can coconut milk
250 ml veggie stock
3 garlic cloves, minced
1 tbs palm sugar
3 tbs green curry paste
4 kaffir lime leaves
1 tbs soy sauce
2 tbs sesame oil
1 lemongras stalk
1 ½ tsp curry powder
3 red chilis
½ lime, juice
Soybean oil for frying
Vegan Green Curry with Avocado
This is a new creation of a traditional green curry. The idea is to make the sauce more creamy. That´s the reason why we use an avocado for the curry. It´s also a recipe that shows how easy you can create a delicious vegan meal.
Marinade tofu with chilies, sesame oil, curry powder and soy sauce.
Cover and put in the fridge for 1 hour.
Mix avocado and coconut milk in a mixer until it´s creamy.
Fry tofu and green curry paste in soybean oil until it´s brown and crispy.
Add garlic, palm sugar and carrots and fry for 2 minutes.
Pour in the avocado, coconut milk cream and veggie stock and bring to simmer.
Add rest of the veggies, kaffir lime leaves, and lemongras stick and simmer for another 5-6 minutes.
Shut down heat and add the lime juice. Round the flavor with soy Sauce.
Serve with jasmine rice, sticky rice and fresh thai basil.