Souperinspiration | Vegan green curry with quinoa
In 2011, seven of Thailand’s popular dishes made it to the list of the “World’s 50 Most Delicious Foods (Readers’ Pick)”— a worldwide online poll of 35,000 people by CNN Travel. Thailand had more dishes on the list than any other country. Green curry came in 19th and that speaks volumes of its popularity. Hailing in from Central Thailand, sweet and sort-of spicy green curry is often considered the most popular curry in Thailand, and is the most distinct from curries of other countries.
- A personal culinary diary of common ingredients used in street stalls
I have had my fair share of thai green curry, almost always with chicken. It is something my husband would order without fail each time we visit a thai restaurant. We are absolutely in love with its bold yet simple flavours. Its quintessential aroma reminds me of my travels to Thailand – the land of smiles! I absolutely love its slightly sweet flavour paired with the crunchy pea eggplants and the fragrant thai basil leaves.
- Thai green chicken curry commonly eaten in Thailand
In Thailand you’ll find curry pastes available at all markets, fresh, but produced in mass quantities. They are normally piled high in rounded cone shapes, and you can buy by them by the 100 grams. Here in Singapore, we can buy authentic Thai curry pastes in cans or tubs at the provision stores situated at Golden Mile Complex, an enclave commonly referred to as Little Thailand. The green curry paste is one of the most essential component and the foundation for Thai green curry. What I have realised during my travels to Thailand was that I did not come across a vegetarian curry as most Thai dishes would contain fish sauce and pastes would most certainly include the pungent shrimp paste.
We recreated a vegan version making the green curry paste from scratch to ensure only aromatics, herbs and spices are used sans shrimp paste and no fish sauce. Many have exclaimed in disbelief how authentic green curry would be without these two ingredients. Freshly made curry paste using a combination of galangal, the distinct lemongrass, fresh green chillies would make up for it I reckon.
The combination of assorted vegetables paired with bamboo shoots, pea eggplant and tofu contrasting with the complex flavours of kaffir lime, thai basil and coriander leaves, is a multi ingredient labour of love. The addition of a non traditional Thai ingredient, the soupergrain quinoa ups the satisfaction and nutrition quotient for me. I hope our rendition reflects the celebration of our love for healthy, flavourful comfort food inspired by our love and obsession for Thai food.
- Soupergrain quinoa a new edition to green curry
- The thai eggplants are a must have for thai green curries
- Our version of green curry, vegan style loaded with soupergrain quinoa
Ingredients: cauliflower, thai eggplant, pea eggplant, oyster mushroom, sweet potato, potatoes, carrots, young corn, button mushroom, long green beans, zucchini, spinach, bamboo shoots, firm tofu, tomatoes, onions, garlic, lemongrass, shallots, kaffir lime leaves, green chillies, thai basil leaves, palm sugar, salt, coriander, coconut cream, quinoa, pepper, spices, cooking wine and galangal.
Condiments: lime wedge, coriander chopped, cherry tomato and toasted almond slices.
(Vegan/Gluten free/Egg free/Dairy free/Spicy)
