Thai Curry Pastes and Vegan Coconut Milk Sauces
Title: Thai Curry Paste and Vegan Coconut Milk Sauce Recipes to Spice Up Your Life!
Introduction:
Are you tired of the same old boring dinners? Do you long for the exotic flavors of Thailand but don’t have the time or money to visit a restaurant? Look no further! With these easy-to-make vegan Thai curry paste and coconut milk sauce recipes, you can bring the taste of Southeast Asia straight to your own kitchen table.
Vegan Thai Green Curry Paste:
Ingredients:
1/2 cup fresh Thai basil leaves (or 1/4 cup dried)
1/2 cup fresh cilantro leaves (or 1/4 cup dried)
1/2 cup fresh mint leaves (or 1/4 cup dried)
1/4 cup fresh lime juice
1 tablespoon brown rice vinegar
1 teaspoon salt
1 (1-inch) piece of fresh ginger, peeled and grated
1 (1-inch) piece of galangal (or ginger), peeled and sliced thin
1 (1-inch) piece of lemongrass, white part only, sliced thin
1 (1-inch) piece of kaffir lime zest (optional)
Instructions:
1. In a food processor or blender, combine all ingredients except for the oil. Process until smooth, scraping down sides as needed.
2. Add the oil in a slow, steady stream while processing until well combined.
3. Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Note: This green curry paste is quite spicy, so adjust the amount of chili flakes according to your preference. You can also use this green curry paste with other types of vegetables or tofu.
Vegan Thai Red Curry Paste:
Ingredients:
1/2 cup fresh Thai red bell peppers (about 2 large), seeded and finely chopped
1/2 cup fresh tomatoes (about 2 medium), chopped
1/2 cup fresh Thai basil leaves (or 1/4 cup dried)
1/2 cup fresh cilantro leaves (or 1/4 cup dried)
1/4 cup fresh mint leaves (or 1/4 cup dried)
1/4 cup unsweetened coconut flakes
1/4 cup unsalted roasted cashews (or peanuts)
1 (1-inch) piece of fresh ginger, peeled and grated
1 (1-inch) piece of galangal (or ginger), peeled and sliced thin
1 (1-inch) piece of lemongrass, white part only, sliced thin
1 (1-inch) piece of kaffir lime zest (optional)
Instructions:
1. In a food processor or blender, combine all ingredients except for the oil. Process until smooth, scraping down sides as needed.
2. Add the oil in a slow, steady stream while processing until well combined.
3. Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Note: This red curry paste is not as spicy as the green curry paste, but it still has a nice kick. Adjust the amount of chili flakes accordingly. You can also use this red curry paste with other types of vegetables or tofu.
Vegan Thai Panang Curry Paste:
Ingredients:
1/2 cup fresh Thai red bell peppers (about 2 large), seeded and finely chopped
1/2 cup fresh tomatoes (about 2 medium), chopped
1/2 cup fresh Thai basil leaves (or 1/4 cup dried)
1/2 cup fresh cilantro leaves (or 1/4 cup dried)
1/4 cup unsweetened coconut flakes
1/4 cup unsalted roasted cashews (or peanuts)
1 (1-inch) piece of fresh ginger, peeled and grated
1 (1-inch) piece of galangal (or ginger), peeled and sliced thin
1 (1-inch) piece of lemongrass, white part only, sliced thin
1 (1-inch) piece of kaffir lime zest (optional)
Instructions:
1. In a food processor or blender, combine all ingredients except for the oil. Process until smooth, scraping down sides as needed.
2. Add the oil in a slow, steady stream while processing until well combined.
3. Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Note: This panang curry paste is slightly sweeter than the others, making it perfect for pairing with sweet potatoes, carrots, and other root vegetables. You can also use this panang curry paste with tofu or tempeh.
Vegan Thai Yellow Curry Paste:
Ingredients:
1/2 cup fresh Thai yellow curry paste (store-bought or homemade)
1/2 cup unsweetened coconut cream (from a can)
1/4 cup unsalted roasted cashews (or peanuts)
1 (1-inch) piece of fresh ginger, peeled and grated
1 (1-inch) piece of galangal (or ginger), peeled and sliced thin
1 (1-inch) piece of lemongrass, white part only, sliced thin
1 (1-inch) piece of kaffir lime zest (optional)
Instructions:
1. In a food processor or blender, combine all ingredients except for the oil. Process until smooth, scraping down sides as needed.
2. Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Note: This yellow curry paste is milder than the green and red curry pastes, making it a great option for beginners or those who prefer a more subtle flavor. You can use this yellow curry paste with any type of vegetable or tofu.
Vegan Thai Peanut Sauce:
Ingredients:
1/2 cup unsweetened coconut cream (from a can)
1/4 cup unsalted roasted peanuts (or cashews)
1/4 cup unsalted roasted cashews (or peanuts)
1/4 cup unsalted dry-roasted peanuts (or cashews)
1/4 cup unsalted dry-roasted cashews (or peanuts)
1/4 cup unsalted raw peanuts (or cashews)
1 (1-inch) piece of fresh ginger, peeled and grated
1 (1-inch) piece of galangal (or ginger), peeled and sliced thin
1 (1-inch) piece of lemongrass, white part only, sliced thin
1 (1-inch) piece of kaffir lime zest (optional)
1 tablespoon brown sugar (or more to taste)
1 tablespoon fish sauce (omit for vegan version)
1 tablespoon tamarind concentrate (omit for vegan version)
1 tablespoon water
1 tablespoon cornstarch
1 teaspoon Thai red curry paste (optional)
Instructions:
1. In a high-speed blender, combine all ingredients except for the oil and cornstarch. Blend until smooth, scraping down sides as needed.
2. Transfer the mixture to a small saucepan over medium heat. Whisk constantly until the sauce thickens, about 5 minutes.
3. Remove from heat and stir in the remaining 1 tablespoon of water. Set aside.
Note: This vegan Thai peanut sauce is best made ahead of time and allowed to sit for at least 30 minutes before serving. It will thicken as it cools. If you want a thinner consistency, simply add more water. You can use this peanut sauce as a dipping sauce for spring rolls, veggie sticks, or as a base for
