My family can be somewhat adventuresome with food; my mom is not afraid to cook anything. She constantly tries new recipes, even ones calling for obscure ingredients. Growing up, the rule in my house was to try one new thing a day. Meal time was always exciting. I have a great love for ethnic foods, and am pleased to finally have a tasty Vegan Thai Green Curry and Veggies recipe to share.
You will need:
1 large onion
2 bell pepper
1 can bamboo shoots, drained ( found easily in the ethnic section of the grocery store)
1 head cauliflower cut into florets
1 cup shiitake mushrooms
1 bunch of baby bok choy
2 tbsp green curry paste
1 cup water
1/4 cup lime juice
2 cans light coconut milk
Fresh cilantro and basil for serving
This recipe uses a slow cooker, freeing up more time for you. I recommended chopping up the veggies and the tofu the night before and storing them in the fridge. Keep the bok choy separate for now.
In the morning combine the onion, bell peppers, bamboo, cauliflower, tofu, mushrooms, curry paste, water, one can of coconut milk and lime juice. Add a dash of salt, and cook on low for 6-8 hours.
About 20 minutes before dinner, add the bok choy, and the second can of coconut milk. Cook until the broccoli is tender, taste and adjust the seasoning.
I like to serve green curry with kelp noodles, or over rice.