RED THAI CURRY (VEGAN VERSION)

I make this dishes, inspired by the white squash. My mother are fan of white squash, I have it a lot during my childhood. And then during my regular shopping trip to Asian store, the store owner are kind enough to present me with white squash. At first I want to make some white squash in clear soup that just season with garlic and shallot. But I still have some curly pasta, that just sitting there desperate to be enjoy. So Red Thai curry is on my mind, since I already have Singaporean curry for sometime, and I miss to enjoy red Thai curry.

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I complement this meal with mango relish that I just posted earlier, it is odd though, but it is work perfectly and that two dishes complement each other. Saw my son just asking for second plate was enough for me, owh he love spicy dishes. This dishes remind me of my old, reckless day, backpacking in Bangkok, I should admit that Bangkok street food are the best, they just made good food, and as long as I remember, I was not disappoint, during my stay there *related to food, clearly. Eating in street and fine restaurant were equally delicious, or maybe I just lucky *I forgot the essence of backpacking, haha.

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And this recipe are my adaptation, there are one ingredient, that I discard, and that is shrimp paste, since I want to recreate this dishes that suitable for vegan. It is quite weird though, I mean my experience, I am not vegan, but I eating vegan way as much as I could and bringing maximum effort to committed. In rare occasion, when I eat just small amount of meat, it effect me just quickly, I feel not good, heavy tummy and bloating. So yeah, I think, I would just listen to my body, isn’t it?

Shall we??

RED THAI CURRY (VEGAN VERSION)

INGREDIENT

Red Thai paste

  • 1/2 red paprika
  • 1 red chilli
  • 2 garlic
  • 1 medium size French shallot
  • 2 cm ginger
  • 3 candle nut (you can replace it with roasted almond for the same amount)

Other ingredient

  • 2 kaffir lime leaves
  • 1 lemon grass
  • 2 cm galangal
  • 300ml thick coconut milk
  • 500ml water
  • white squash, slice it according your preference
  • Snake bean, cut it 2-3cm (you can replace it with pok coy, and put inside the broth near to the end of cooking process)
  • 2 spring onion, slice it 2-3cm
  • coriander leave (optional of you don’t like the taste)
  • 2 tsp sea salt
  • 2 tsp brown sugar
  • 1/2 tsp white pepper
  • 1 tsp vegetable oil
  • Noodle to serve (glass rice noodle, yellow noodle or even pasta)
  • Roasted sesame seed to serve

HOW TO

  1. In medium size heavy pot, put inside the vegetable oil, the curry paste, lemon grass, kaffir lime leaves and galangal, sautéed them until really fragrance.
  2. After the paste are fragrance, put inside the water, and let it boiled.
  3. Put inside the white squash and the snake bean. Cooked them until just soft.
  4. After the vegetable are soft, put inside the coconut milk, season with sea salt, brown sugar and white pepper. Give them a taste, and adjusted according your preference.
  5. If you used pok coy, now is the time to let them in.
  6. Lastly put inside the green onion and coriander leaves.
  7. Ready to serve
  8. I am serving mine with curly pasta, and you can used whatever noodle of your preference.

 

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