Recipes: Sarah's Vegan Coconut Thai Curry
Many people appreciate the fact that we stock curry leaves in our produce department. Though, just as often as we hear thanks for this, we also receive the question, "What do you do with them?" Well... we make curry of course! Inspired by this, we asked our resident vegan cashier (who happens to be an amazing cook) Sarah to share with us her recipe for Coconut Thai Curry.
one yellow onion, chopped
3 cloves fresh garlic, minced
2 T. fresh grated ginger
1 t. dried or 1 T. fresh lemongrass
4-5 fresh curry leaves, chopped
one red sweet pepper
1-2 cups sliced mushrooms
one can coconut milk
1 C. water or veg. broth
1-2 cups your favorite stir fry veggies (broccoli, zucchini, greens... whatever you love!)
1 t. salt
1 T. lime juice
Tofu or seitan (optional)
Garnishpossibilities... cilantro, mung bean sprouts, peanuts, siracha
In a soup pot or wok, saute onion until soft.
Add garlic, ginger, lemongrass, curry leaves. Continue stirring until fragrant - about 30 seconds.
Add red peppers and mushrooms for a few minutes, then add the coconut milk, water/broth (and tofu or seitan if using)
Cover and simmer until the veggies are the way you like them. If you're using greens or broccoli, I wait to add them until the very end so they aren't overcooked.
Remove from heat and add lime juice.
Serve with your choice of garnishes over rice or noodles.
Sarah's bonus tip:
If you have extra curry leaves, you can always hang them to dry to use as a dried herb.