green curry

Overview

Time: 30 minutes
Dishes: large pot

Heads Up! basil or cilantro, green curry paste, 2 light coconut milk 

Hello, hello Dear Readers!

Today's vegetarian, vegan and meatless dish is really easy and fast and tastes amazing! When we lived in Austin, there was a Thai place that made curry that was more of a soup and I've been wanting to recreate that for ages. 

Here it is! As great as I remember it!

I used jarred green curry paste (check for shrimp paste in the ingredients), but you can make your own with little fuss, but even that was too much for me on a weeknight.

Cooking Tip: cook your paste in 1/4 cup coconut milk (not oil) until the paste releases its flavors, before adding the rest of the milk. (I was low on green curry paste so I added a tablespoon of red to my dish - you know, whatever it takes!)

An aside: Please be aware that there are brands of coconut milk (Arroy-D and Chaokoh) that use and abuse monkeys to pick their coconuts (as of 9/2020). Please choose a more compassionate brand of coconut milk. Source. 

This curry has tofu, peppers, zucchini and spinach, but feel free to add Gardein scallopini if you want, or just extra vegetables - that never fails! Keep in mind you will need fresh herbs at the end - either basil or cilantro, depending on the diners. 

Add a squeeze of lime at the end and enjoy!

Speedy Cooking Tips:

• Prepare your rice right away (if using).
• Get all the ingredients out and prepare the pot.
• Press the tofu for 5 minutes.
• Cook the curry paste with 1/4 cup of coconut milk.
• Chop the vegetables while the paste cooks; add as it is ready.

 

Green Curry

Makes 4 servings 

easy

Serve with rice

1. Base: Cook the curry paste and the 1/4 cup coconut milk in a large pot over medium heat. Stir and cook until the paste has released its aroma, about 3 minutes.

3 to 5 tablespoons green curry paste

1/4 cup of (14-ounce) can light coconut milk**

2. Soup: Add the rest of the liquid ingredients to the Base. Bring to light boil over medium-high heat and reduce to simmer over medium heat:

1 (14-ounce) can light coconut milk**

remainder of other can light coconut milk**

2 cups vegetable broth

2 tablespoons tamari

3. Vegetables: Add the vegetables to the soup as they are ready. Cook the soup until the vegetables are tender, about 10 to 15 minutes:

1-pound regular tofu, pressed 5 minutes, cubed

1 bell pepper, sliced

1 zucchini, sliced

3 scallions, sliced

zest of a lime

4. Greens: When the vegetables are tender add the spinach and cook to wilt:

4 to 6 cups baby spinach

5. Serve: When the spinach is tender add the herbs and lime and serve:

1/2 cup cilantro or basil, chopped

juice of the lime zested

 

 

 

** Need a total of 2 (14-ounce) cans of light coconut milk.

 

 

© 2020 Copyright Zsu Dever. All rights reserved.

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thom kha soup

RECIPE UPDATE: this soup has been tested and revised and will be featured in the upcoming cookbook "Everyday Vegan Eats," by Zsu Dever.

This is a remake of an old favorite - Tom Kha (or Thom Kha) Soup, a Thai coconut-based soup. The last time I posted about making this soup (here), was about two and a half years ago, so I  am thinking it isn't all that repetitious. Besides, I think it gets lost in the blog; a little reminder to give this soup a try is appropriate.

I made this soup last night while a few friends were over and the first comment I heard spoken was how quickly it was done, followed by how pretty the soup was, and lastly that indeed it tasted as good as it looked. In my opinion, I overcooked the broccoli a bit, but didn't mention that. 

Yes, this soup is really quick to make - about 20 minutes in all. And if you have ever had the pleasure of having it in a Thai restaurant (assuming they make it with vegetable broth and not add fish sauce), you will be happy to note that it is an easy to make and quick to prepare soup.

Also of note is that while exotic ingredients such as lemongrass, galanga and kaffir leaves are the ideal ingredients to use, this recipe has alternatives: lemon, ginger and lime. I reassure you, you will be able to achieve the same tangy dish as if you used the ethnic ingredients. 

In addition, you can load the soup with whatever vegetables you have available, although broccoli, mushrooms and carrots are the top choices. Summer squash, green beans, cauliflower, spinach, kale, would all be equally successful.

Cost Breakdown

coconut milk: $3.50

vegetables stock: $3

spices, tamari: $.50

lemon, lime, ginger: $2

vegetables and mushroom: $4

Total to make 8 servings:

$13.00 

noodle curry

I'm not exactly sure what my son was thinking when we were making the menu. He said he'd like to see Noodle Curry on the menu. I don't think I've ever made it and I didn't know exactly what he wanted, but I wrote it down and decided I 'd come up with something when the time came. 

This is what I ended up making:

 I baked some tofu (after a 30 minute press) in tamari and oil - pretty simple, nothing extravagant. Since I was firing up the oven, I also tossed some kabocha squash with a little oil and baked that as well. I used rice noodles and cooked an assortment of vegetables I had on hand. In fact, most of the veggies were frozen from a stir-fry mix - broccoli, chestnuts, green beans. I also added fresh celery and bell pepper. 

For the curry part, I made a sauce using red curry paste (there are also commercial brands that are vegan), tamarind (for the tartness - use lemon juice as an alternative), and coconut milk. I tossed all the ingredients - tofu, vegetables, noodles, sauce and squash - together and cooked them for a few minutes at the end to meld the flavors. If you skip the squash add a little more sugar to the sauce since the squash added a delicious sweetness. This is a fantastic way to use winter squash.

This was delicious and not all that complicated to make. A few steps: (1) Baking the tofu and squash. (2) Soaking the noodles. (3) Cooking the vegetables and (4) making the sauce. That's about it. And worth it. The pot of food disappeared in no time.

Cost Breakdown

noodles: $1

coconut milk: $1

vegetables and fruits: $5

curry and tamarind: $.50

tofu and spices: $3

Total to make 5 servings:

$10.50

Noodle Curry Recipe

FNF - slow roasted pork with coconut curry and fresh slasa

Food Network Friday

This month's Food Network Friday, hosted by Tamasin Noyes of Vegan Appetite, American Vegan Kitchen, Grills Gone Vegan (soon) and another surprise coming up next post, is Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice.  Try saying that ten times!

Once you read over the recipe, you will note that at the end the disclaimer tells us that this is a restaurant recipe that has been readjusted to the home cook and that they take no responsibility for the quantities specified in said recipe, so don't blame them. Seven pounds of pork butt and 50 ounces of coconut milk sent up red flags. Nevertheless, I persevered and calculated how much TVP I would need to substitute said pork butt. Why anyone would want to cook the rear of anyone else is beyond me. Anyway, according to my Dixie Diners' instructions, 1 pound of Chicken (Not!) makes 3.5 pounds of meat. Not pig, I know, but neither is it chicken. Therefore, I would need 2 pounds of TVP to replace the 7 pounds of meat. Adjust for fat, and perhaps we are talking 5 pounds of meat. Maybe less.

In any case, to make the same amount of protein that the recipe calls for, I wound have needed to cook EIGHT cups of dry TVP. First off, we are not feeding an army or extended family overstaying their welcome, second, the cost would be outlandish. No thanks. I used 3 cups of Dixie's Chicken(Not!) to rehydrate to 2 pounds of the equivalent in meat. This amount was more reasonable for a family of five.

The funny thing is, I did use the 50 ounces of coconut milk because the recipe didn't cut the milk with any broth or water and I didn't want to lose any 'authenticity.' I didn't even cut the massive 1/4c of sesame oil it called for. I have hardly ever used more than a tablespoon of the stuff since it is so strong. Now that I have been your tester, you may very securely lessen the overage. It is intense. 

After rehydrating the TVP, I ripped each individual 2" piece apart by hand, to mimic the pulling. I braised, as suggested, the pieces in the 50 ounces (about 4 cans) of coconut milk, used a massive amount of curry paste (around 2/3 cup) and did not balk at the 5 tablespoons of minced garlic. The ginger is where I drew the line and took only a 2 inch piece and sliced it thick. I have my limits.

I braised the stuff for 2 hours, during which time the TVP softened considerably, the sauce thickened and the flavors were great. 

As for reviews from the family, they were mixed:

"I don't like coconut. I'm not hungry"

"This tastes just like Panang."

"I don't like this."

"This is nothing like Panang, except that they both have coconut milk."

"Boys, don't fight!" (Directed at Dad and Son by Mom.)

Now is where the recipe gets interesting! 

On top of all this, make a fresh jalapeno salsa (huh?) and roll it all up in a corn tortilla. Did we detour to Mexico? Sound like one of those challenges on the Next Food Network Star where they had to fuse the foods of two ethnicities that had gone very wrong? ... it could have been, but strangely... it was...good. Maybe all the coconut fumes got to me, but if you wrap it all up in the tortilla, it is bueno.

(Before I forget, that salsa was enough to feed a restaurant!)

Cost Breakdown:

TVP: $3

coconut milk: $7

seasonings and spices: $3

curry paste: $1

ginger, garlic, fermented beans, sesame oil: $2

cilantro, peppers, onion: $2

tomatoes: free (garden)

rice, tortillas: $2

Total to feed five people? 

$20:00

VEG-Aside: 

We have moved! In blog, in life, in location, in most everything! 

Over the past month our family has moved to a new house and as anyone who has ever moved before knows that, it, well, sucks, ...as good as it is. It is like Spring cleaning, but you have no choice. It is amazing how much stuff accumulates in less than a few years. If you don't move much, I encourage you to purge every Spring and Fall - great times to clean your house and yourself.

The new (home)school year is starting and I have two teens in college! They are very excited - one is taking Japanese and the other Japanese and English. They are 14 and 16 respectively. Yes, I am proud of them, but it is important for everyone to know that your high schooler can take college credit courses - don't make them wait if they don't have to; it is a wonderful, encouraging and self-satisfying reaffirmation of themselves. Great confidence booster!

The blog has had a face-lift because I want to emphasize that there is a new turn of events. I have noticed my lack of drive, lack of time and lack of direction over the past few months. There are many recipes I want to put out here, especially my revised seitan recipes. Overall, a new time for it all. 

Since my kids have adopted a college, it is my turn to Adopt A College as well, and you should too! I will be leafleting while they are in class and hope that you will jump on the college-train, too~ if you would like to join me, just email me.

See you next post -when I will be unveiling new secrets~

south american curry

It was Asian Night.

While I wanted to make curry, a few of the other family members wanted something a little different. Which is why I decided to fuse South America and Asia. A while ago I made Aji Paste from Viva Vegan! by Terry Hope Romero and froze what I didn't use for the recipe. It was time to utilize it. A good Thai curry is based on a chili paste so it wasn't too much of a stretch to use the aji paste instead and incorporate other Latin flavors. 

In addition to the paste, I used cumin, oregano, garlic, lime juice, cauliflower, mushroom, bell peppers, green beans, cilantro and pressed tofu. Pressing the tofu properly (such as with a Tofu Xpress) will keep the tofu from falling apart in the broth during cooking. Another bonus using this machine. 

Although I used coconut milk, I kept it down to 1 can of lite milk and used vegetable broth to make up the difference. Since this would make for a very thin broth with no body, I added an arrowroot (or cornstarch) slurry to thicken it up to the consistency of coconut milk. This did not distract from the flavor and made it possible to cut down on the coconut milk.

I love lots of vegetables in curries and using the Latin flavors made it a little different.  A very satisfying meal with a twist.

Cost Breakdown

aji paste: $.50

onion, garlic, spices, herbs: $1

cauliflower, green beans, red pepper: $5

mushrooms, tofu: $3

coconut milk: $2

lime, sugar, veg stock: $1

Total to make 6 servings:

$12.50