Thai-style coconut green curry
|2 tbsp||sesame oil|
|3 tbsp||thai green curry paste|
|2cm||fresh ginger — grated|
|3||spring onions — finely chopped|
|1||fresh red chilli — deseeded and finely chopped|
|2 tbsp||tamari sauce|
|2 tsp||coconut sugar|
|1 2/3 cup||coconut milk — light or regular|
|2/3 cup||snow peas|
|1/4 cup||fresh coriander leaves|
|1/4 cup||fresh basil — Thai or regular|
|1 block||firm tofu — or 1 pack Fry's Vegan Chicken-style strips|
|1 tsp||sesame oil|
|2 tbsp||maple syrup|
|2 tbsp||sesame seeds|
|2 cup||basmati rice — cooked|
In a large pan heat the sesame oil over a medium-high heat. Add the curry paste, ginger, spring onions and chilli, then sauté for approximately 2 minutes or until fragrant. Add the tamari, coconut sugar, broccoli, coconut milk and peas. Bring to a simmer over a low heat and cook for 10–12 minutes.
Add the coriander and basil in the last 5 minutes of cooking and stir through thoroughly.
In a separate pan, lightly fry the vegan strips or tofu in the sesame oil until warmed through (approximately 6 minutes). Add the maple syrup and allow to caramelise over the strips or tofu (approximately 2 minutes).
Remove from the heat and sprinkle over the sesame seeds.
Serve with basmati or jasmine rice.
Made with Love & Plants is packed with 75-plant-based, whole food recipes and loads of easy to follow information for people wanting to embrace more of a plant-based lifestyle. From Breakfast, Lunches and Dinners to Batch Cooking, Barbeques, and Food on the Go – the book covers the full spectrum of food options and recipes.
Made with Love & Plants by Tammy Fry is published by Penguin Random House and is available online and in stores.