Thai food is definitely one of my favorites. Papaya salads, soups w. coconut milk, beautiful curry pastes, fresh cilantro, chili, fluffy rice… I love it. And i was actually surprised over how easy it was eating there as a vegan when visiting Kao Lhak in November. And of course, as the nerd I am, I brought both curry pastes and fresh kaffir lime leaves with me home (great tip, the pastes stay fresh for a long time in the fridge and the lime leaves you just pop in the freezer). There something magic about these aromatic leaves while fresh. They add so much flavor and depth to stews.
Good thing about this curry is how versatile it is, just add whatever veggies you have at home and maybe some lentils, tofu or chickpeas if you want to up the protein.
So, Let’s get started.
2 tbsp red curry paste (be careful here – they can be very spicy)
1 thumb of ginger
1 can (400ml) coconut milk
1 cup water
5 kaffir lime leaves
1 lime – zest+juice
1 tbsp sweetener of choice – i used coconut sugar
salt to taste
1 yellow bell pepper
1 red bell pepper
1/2 head cauliflower
2 small heads of broccoli
Chop the onion and grate the ginger, add in a wide pot together with a drop of coconut oil and the curry paste. Cook on medium heat until onion is soft. This to release all the flavors in the paste. Pour over the coconut milk and water, add the sweetener, kaffir lime leaves, lime and salt to taste. Let simmer while you prepare the veggies.
Peel the carrots and slice them thinly together with the bell peppers, cut up the cauliflower and broccoli in florets and slice the stems. Add all to the pot and let cook for about 10-15 minutes until veggies start to soften but still has some crunch. Taste it to see if you need to add more salt. Serve with rice, cilantro and some lime.