I am crazy about Thai food, the obsession are intense. I love the signature vibrant taste of Thai Food. It is almost similar to Indonesian food for spices used, but there are some touch that not commonly used in Indonesia, like the bold of sourness, vibrant freshness to used some leafy herb like cilantro and basil (Thai basil to be specific, Thai basic are different to Italian Basil, it is peppery with bold fragrance).
Even though, Indonesia are wide nation and in particular of each small territory have specific signature dishes. It is possible to find food that quite similar to Thai food. To be honest, my exploration for food to each area in Indonesia almost amount to zero since we have such a rich food culture. You move 10 km, and it is possible you find another version of food in similar type, curry for example, like “Lodeh”.
I can not say that this my version of green Thai curry are authentic, since I adapt it as my preference, I love light fresh broth, so I think my version are not as heavy as the original version. Also slight of touch cilantro freshness, not intense one, also this my version are not as spicy as the original.
My kids are loving this curry, the freshness are remind me of summer but the warm comforting broth just suitable for this chilly weather. I make the vegan version, I think I am giving up to add some meat for my kids, it was usually just left un-eaten by my kids. Instead, I add some Tempeh to replace meat protein. For the vegetable I put my favourite bamboo spring for the crunchiness, soft Asian eggplant, Asian eggplant are quite different in taste compare to normal eggplant, it is more sweet and chewy in texture. I also add some portabella mushroom, I specifically choose portabella mushroom because it hold really nice texture, it is meaty, chewy and savoury.
Shall we? This are becoming my comfort food, no work hard needed to cooked this recipe, suitable for weekdays dinner when energy left are dropping to zero but you need something nourishing to eat.
VEGAN GREEN THAI CURRY
Serve 2-3 portion
Curry paste (blend them into paste)
- Handfull cilantro stalk (keep the leaves, later to be serve)
- 3 cloves of garlic
- 1 medium size of French shallot
- 1 thumb size ginger
- 1 thumb size galangal (this galangal are ingredient that make the curry taste so fresh, it is what make a different compare to other curry)
- 1 green chilli, seed out (keep it of you want a taste a touch of spicy)
- 2 candle nut or you can replace it with roasted cashew for the same amount
- 5 kaffir lime leaves
- 1 lemon grass (crush the white part)
- 1 asian eggplant, dice it as your prefer (you can replace with normal egg plant, Asian eggplant in my opinion are taste more sweeter and chewy in texture)
- Handfull of cauliflower (add it as much as you want) — Optional, I don’t add it in mine
- Handful of green bean, trim the tip and cut it in two
- Bamboo spring, slice it rough (you can find it ready to cooked in Asian grocery store)
- 5-6 Portabella mushroom, slice it
- 200 gram of tempeh, cube it
- 1 1/2 tsp sea salt
- 1 1/2 tsp brown sugar
- 750ml water
- 500ml thick coconut milk
- 1 tbs vegetable oil
- In medium pan with medium high heat, put inside the vegetable oil, curry paste, lime leaves and lemon grass. Sautéed them until fragrance.
- After the curry paste are fragrance, put inside the water and the coconut milk then let them boiled.
- After the broth are boiled, put inside the tempeh then seasoned with sea salt and brown sugar. Give a taste then correcting the flavour according to your preference.
- Put inside the rest of the vegetable, cook it until just change in colour to maintain the texture. Lastly put inside some of cilantro leaves then take out from the heat.
- I serve mine with arugula, fried tempeh and brown rice. Then sprinkle of fresh cilantro leaves.