The time has come when I needed to get some spice into my life. I have been going easy for while.
I like foods from everywhere in the world. I travel through food. This time I'm going back to my birthplace, Thailand. I know this is not authentic Thai curry because it's plant based, and it's made by a dumb Canadian.
The world of curries is so varied, not only because of the region but also the family traditions. I am making my own plant based version.
According to my father, my mother was an amazing Thai cook. I didn't have a chance to really experience it. She got sick when I was too young to be interested. I don't remember very much of what she cooked.
When I smell the exotic ingredients I am instantly taken to my first years of life. I was four when I left Thailand. I will never forget the aromas from the Thai food wafting through the air.
The first thing I start with is the curry paste. I like green and red curry equally. There are many variations I'm sure. I've used items that are often in the paste. This time, I found kaffir lime. This is the first time I've had it in my hands. The aroma of it sends me to another dimension. I've also used kaffir lime leaves.
Curry paste
Lemon grass 20g
Fresh chillies 40g
Dried chillies 4 or 5
Red sweet pepper 100g
Galangal 20g
Fresh turmeric 5g
5 Lime leaves
Kaffir lime juice and zest of 1 lime
Shallot 30g
Water for blending
I have a pretty decent bullet blender, but it needs help with liquid to get things smooth. Alternatively you could use a good mortar and pestle but I don't have one. The pestle way would allow you to get the most flavors from the items. The items should be chopped, especially the lemon grass.
It turned out that the kaffir lime didn't have enough juice so I added the regular lime as well.
I put quite a bit of chili in this paste but if you can't take the heat you could just use red sweet pepper to get the red paste. I know many people that wouldn't be able to take it. It will be added to the dish along with other items so it will be less spicy in the end.
For the items in the dish I chose what I had in the fridge. You could put anything according to your liking.
Thai red curry
Curry paste 100g
Sugar 25g
Tomato paste 150g
Vegan fish paste 75g
Tofu 450g
Potato 400g
Cauliflower 450g
Onion 200g
garlic 20g
ginger 20g
1 can of coconut milk or cream
Salt to taste
In Bangkok on a visit I had vegan curry and it always came with tofu. I used a firm tofu to give a bit of a chew. I have different tofu moods. Sometimes I prefer a medium or softer. The tofu was cut into small cubes since I was not marinating it. It will marinate in the sauce while it's cooking.
I had a large cauliflower. I only used half. I didn't want to dominate the dish with cauliflower. This was also chopped into small pieces.
There are times when I use sweet potatoes or squash in a curry, but this time I used potatoes. I had quite a few.
I chopped onion, garlic, ginger and carrot to saute before adding the other ingredients.
In traditional Thai curry there is almost always fish sauce. I didn't have any vegan fish sauce which is hard to find. I instead made a substitute "fish" paste using some ingredients that I had in the cupboard and fridge.
Vegan "fish" paste
Wakame 5g
Kelp 10g
Dried shitake 30g
Miso paste 15g
Doenjang 15g
Vegetarian mushroom sauce
Soy sauce 150g
I start by turning the dried shitake mushrooms into a powder. I add the other ingredients and blend in a blender until very smooth. Alternatively I could have boiled everything and simmered for a while to get a liquid sauce. I took the faster way.
It's not the most eye pleasing paste, but the colour disappears into the rest of the ingredients. It adds a little something to the dish but I have made curry without it and it's still good.
After frying the onions, garlic, ginger and carrots, I added the paste. I didn't use it all. It was about half the amount that was made. After the paste I added the tomato paste and vegan fish paste. I added the tofu and then coconut milk. It was simmered on low for quite a while until the potatoes and cauliflower were tender.
I wanted a slow cooker a few months ago, but Marc told me I should just cook everything slower and move slower. I could be the slow cooker.
There are times when I would add vegetable broth to make it more soupy but this time I was going for less liquid. At the end I seasoned with more salt and soy sauce to suit my liking.
To add some green to the dish I put in a few frozen peas at the end and blanched baby bok choy. Broccoli or other greens could be used.
To blanch the bok choy I put them in boiling water for around 30 seconds then took them out and cooled them off. When the curry was done I flashed them in boiling water for another twenty seconds then added them to the dish. If you add them to the curry while it's cooking it will be fine as well, but lose the colour and the texture.
I find that adding the bok choy is a little relief item for the extra spiced curry.
I added peanuts as a garnish but I don't think this is a common thing to do for a curry. I just like peanuts anywhere I can put them.
I have an abundance of Jasmine rice which is my favourite accompaniment for Thai food.
My need for spice has been fulfilled. Now I need more.
Thanks for dropping by and have a great day.
Photos taken with a nikon D7500 by me except for the ones of me, taken by my partner Marc