Perhaps the long period of staying at home and not being able to travel has made my mind drift to one on my favorite places in the world, Thailand.
Songkran Festival was supposed to be on the 13th to 16th of April this year but along with many other festivals around the world, this Year was cancelled.
We may not be able to travel at the moment but we are lucky that we can still enjoy the flavors of different cuisines around the world in our home.
It has been challenging to get fresh herbs these days but I found this perfect pack in IFC Citysuper today and came up with this Vegan Green Curry recipe.
Basically, I swapped the chicken with 2 avocados. If you happen to have those unripe green avocados, this recipe will work well too. Just cook the hard avocado a bit longer or even sauté it together with the garlic and it will become like a creamy potato.
I used the Organic Vegan Green Curry Paste from Mekhala, made with only natural ingredients and no MSG. What really impresses me is that it has no white sugar in the ingredients (which is VERY hard to find in Thai seasoning!)
Have a look at the ingredients!
*Green Chillies, *Shallots, *Garlic, *Lime Juice, *Galangal, *Lemongrass, Himalayan Pink Salt, **Gluten-Free Soy Sauce (*Brown Rice, *Soybeans, Salt, Water), *Coriander Seeds, *Cumin Seeds, *Coriander Root, *White Peppercorns
To boost the flavors, I added extra garlic, ginger juice, kaffir lime leaves and lemon juice (if you can get lime, even better!)
The blue rice is colored with a tablespoon full of butterfly pea flowers. Just by cooking the rice with these flowers, your rice obtains a vivid blue color! The flower itself doesn't have a flavor so only the color goes onto the rice and nothing else.
This recipe will take you about 50 minutes to cook the rice and 20 minutes to cook the curry! Enjoy :)
Vegan Avocado Thai Green Curry with Blue Rice
(Makes 4 serving)
(for the rice)
300g, Glutinous Rice (you can use brown mochi rice too)
360g, Water for cooking the rice
1 Tbsp., Butterfly Pea Flowers
(for the curry)
1 Tbsp., Sunflower Frying Oil
2 Cloves of Garlic, minced
2 Tbsp., Mekhala Green Curry Paste
2 Tbsp, Ginger Juice
2 leaves or Kaffir Lime leaves
1 Bird's eye chili,
1 can of full cream coconut milk (400ml)
1 cube, Vegetable Bouillon
1 Tbsp, Coconut Sugar
A hand full of, cherry tomatoes
1 Small Eggplant (or use the Thai local eggplants in the pack)
2 Tbsp., Lemon or Lime juice
1 bunch, Thai Basil
- To prepare the rice, measure 300g of glutinous rice and rinse well. Add the Tablespoon full of butterfly pea flowers and 360ml water to cook the rice and start cooking just as you would with normal rice. (no need to soak the rice) While the rice is cooking we will prepare the curry.
- For the curry, boost the flavour of the green curry paste: heat the frying pan and add the minced garlic and saute for 2 - 3 minutes. Add the 2 Tbsp., green curry paste to the mix and keep heating. Add the ginger juice and saute until the paste starts to dry up a bit.
- Once the flavor starts to smelt fragrant, add the coconut milk to the mixture and add a cup of water too.
I like to use the water to rinse out the can so that we get all the coconut milk into the pot!
- Remove the core of the Kaffir Lime Leaf and thinly julienne the leave and add to the curry.
- Add the Vegetable Bullion and coconut sugar to the curry and mix well.
- Remove the stems from the Eggplants and cut them into bite size bits. If you can get hold of pea eggplants, remove the hard stems and add them to the curry with the other eggplants.
You can also add okra, snow peas and cherry tomatoes.
- Cut the avocados into halves, remove the seed and cut them into cubes. Add that to the curry using a spoon.
- Cook for 5 minutes and turn off the flame. Add the chopped chillies and lemon or lime juice here and mix well. If you are not going for a 100% vegan curry, you can add some fish sauce here too. Adjust your flavors here and add more salt if needed.
Sprinkle some Thai basil on top and your curry is done! Do not heat for too long as the beautiful green color will fade.
- When the rice is ready prepare the dish using a small rice bowl to make a shape and serve the rice onto a plate.
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