October 24, 2014

Killer Curry. {Vegan, Gluten Free Recipe}

curry on

I’m obsessed with curries but until recently, had never managed to make one that rivaled what I order at my favorite Thai restaurant.

Not that I hadn’t tried! I put together decent versions, but they were always somehow off: too sweet, not coconut-y enough, not enough depth of flavor, whatever. They left me vaguely unsatisfied every time.

Not anymore.

I have concocted the best (if I do say so myself), quick and easy at-home curry you will ever eat. The mushrooms, lemongrass and use of some full fat coconut milk create layers of umami, earthiness and freshness that work in perfect concert together.

*If you’re having trouble finding lemongrass, check out your local Asian market.

For my Killer Curry you will need:

Serves 3 to 4

1 can light coconut milk

1/2 can regular coconut milk

3 tsp any color curry paste (Maesri brand is vastly superior to all others, but all will work)

2 tbl soy sauce

1 stalk lemongrass, chopped into two inch pieces

1 tbl honey

1 thumb fresh ginger, grated or chopped into tiny matchsticks

1 cup any kind of mushrooms, thinly sliced

1 block extra firm tofu

4 or so cups mixture of quick cooking veggies (options follow)

Put coconut milk, soy sauce, ginger, curry paste and honey into a medium saucepan and bring slowly to boil, whisking as it heats. Add lemongrass and mushrooms, return to boil, then lower to simmer for at least ten minutes.

Meanwhile, press and drain tofu and cut into bite sized pieces. Prepare any quick cooking veggies you like– options include snap peas, tomatoes, red peppers, yellow peppers, snow peas, bamboo shoots, baby spinach, bok choy and onions.

Toss everything into broth and cook, stirring gently, 3 to 5 minutes.

Remove lemongrass and serve over rice with lots of fresh cilantro and/or basil.


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Editor: Catherine Monkman

Photo: Generated by Keepcalm-o-matic

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