Haters will say it’s photoshop 😛 {ad}
I’m tossing a new photo style your way to celebrate the launch of @squeakybeanveg’s tasty new ready to eat Thai “chicken” pieces🍗
I decided they’d work well in a Thai green curry which I tried to make as authentic as possible with the ingredients I could find 🥰
🍲 Curry paste (based on recipe from Thai Table’s website)- Place the ingredients in a food processor and blend until paste-like in texture:
🌱 1 tbsp ground coriander
🌱 1/2 tbsp ground cumin
🌱 1/2 tsp black pepper
🌱 1 1/2 tbsp galangal
🌱 4 tbsp sliced lemongrass
🌱 1/4 tsp chilli flakes
🌱 1 tbsp sliced coriander roots
🌱 4 cloves garlic
🌱 Zest of 1 makrut lime*
🌱 6 makrut lime leaves
🌱 1 tsp miso paste (to replicate shrimp paste umami flavour)
🌱 1 tbsp salt
🌱 1/2 cup sliced shallots
🌱 4 green Thai chillies
🌱 1/4 tsp minced ginger
(*I had to use a regular lime which isn’t ideal as it makes the recipe quite bitter – see curry recipe below)
🍲 Curry ingredients (based on recipe by @lazycatkitchen)
🌱 Curry paste from step one
🌱 3 tbsp oil
🌱 400 ml full fat coconut milk
🌱 6 makrut lime leaves (I use frozen ones which I defrost)
🌱 2 tsp salt
🌱 1.5 cups veggie stock
🌱 1 tbsp vegan fish sauce (or soy sauce)
🌱 Lime juice – I added a whole one as paste was a bit bitter
🌱 Palm sugar to taste (I used 6 tbsp to balance out bitter paste)
🌱 ½ small sweet potato, cubed & pre-roasted
🌱 1 small aubergine, cubed & pre-roasted
🌱 2 x packs of @squeakybeanvegThai “chicken” pieces
🌱 Baby corn
🌱 Mange tout
🍲 Method
🌱 Heat oil in a large pan on low heat
🌱 Add curry paste and fry gently, for 10 mins, stirring the whole time
🌱 Stir in coconut milk
🌱 Add lime leaves and stock
🌱 Allow sauce to simmer for 10-15 mins on low heat
🌱 Season w/ vegan fish sauce, lime juice & sugar
🌱 Add aubergine, sweet potato, corn, mange tout & “chicken” pieces
🌱 Serve with rice & bamboo shoots
🖤 Diversity: See comments
♥️ Charity: I donated some of my campaign wages to @ukblackpride. Details on DONATE story highlight
💭 Inspiration: See comments