Green Curry Rice Noodles Dish
Ingredients
Green curry paste
- 1 cup packed Thai basil leaves
- a handful of cilantro (~10-12 stalks)
- 3 cloves garlic
- 2 shallots
- 1 knob ginger or galangal
- 3-4 tablespoons chopped lemongrass (white part only)
- 1-2 jalapeños
- a handful of Thai lime leaves or 1-2 tablespoons lime juice
- salt to taste
Curry components
- 2-3 servings Thai rice sticks
- 4 cups veggie stock
- 16 oz firm tofu
- 1 cup King oyster mushrooms
- 2-3 servings broccoli
- 3 tablespoons vegan fish sauce
- coconut milk
- oil
- salt
- crushed chili flakes
- lime
Preparation
Blend all green curry paste ingredients into a fine paste and save in a jar, refrigerate for up to 3-5 days or freeze for longer shelf life.
Pan-fry tofu and mushrooms in a heated non-stick pan with oil until golden brown, season with salt, then remove and set aside.
Sauté 3-4 tablespoons green curry paste with 2 teaspoons oil in a saucepan until fragrant, paste will turn darker green.
Add veggie stock and vegan fish sauce, let simmer for a few minutes, season with salt or more sauce for a sweeter curry.
Stir in coconut milk before serving, adjust for creamier curry.
Turn off heat, add blanched broccoli and mushrooms to warm up.
Serve with lime juice and crushed chili flakes.
For Thai rice sticks, place softened rice sticks in the hot soup right before serving to avoid overcooking, as they soften quickly.
