Like massaman curry paste, panang curry paste isn't as common, so make sure you read the ingredient list before purchasing. It's not as common as red curry, but try it if you get the chance! Panang curry paste is basically red curry paste with the addition of ground peanuts, so it's also spicy. Just make sure to read the labels and check for fish or shrimp paste. It's not as easy to find vegan massaman curry paste, so I don't have a product to recommend at this time. It's pretty mild, and is sweeter than the other curries. Massaman curry is influenced by Indian cuisine, and the flavor comes from an Indian-style spice blend with cumin, cardamom, clove, and cinnamon. The Maesri green curry paste is vegan, as is the Thai Kitchen brand. It's usually regarded as the most popular curry paste, and also the spiciest! Green curry paste gets its color from young green chilis, which gives it a ton of heat. I've purchased the Thai Kitchen red curry paste, which is readily available at most supermarkets. Red curry is typically prepared with a thinner base, so it's less rich than a yellow curry. Red curry paste is made mostly with red chilis, making it spicier than yellow curry. The brand I use is Maesri, which I buy from a local Asian market for about $1 per can. It's usually pretty easy to find vegan yellow curry paste. You can also use it as a tofu or seitan marinade. It's a great curry paste to start out with if you're new to Thai cooking or not into spicy food. It makes a sweet, rich curry when mixed with coconut milk, and is not very spicy at all. It gets its vibrant golden hue from turmeric and its flavor blend includes lemongrass, galangal, Kaffir lime, and some chilis and other spices. Yellow curry paste (mild)Īs I mentioned, yellow curry paste is my go to. I listed the spice level of each type of curry paste, but please note that this may vary between brands and restaurants. The color and spice level will vary based on the amount of each ingredient, and the type of chilis and spices.Īlways make sure to read the ingredients because it's common for curry paste to contain fish or shrimp. Most curry pastes contain the same basic ingredients: chilis, lemongrass, galangal (Thai ginger root), Kaffir lime, and spices. I usually use yellow curry paste for this recipe, but there are several different types you could use. For that reason (and because making the curry paste would add several more steps), I'd recommend using prepared curry paste. Unless you live in Asia or near an Asian market with a good selection of Thai ingredients, it can be difficult to find all of the individual ingredients in curry paste. The curry paste is a super concentrated mix of chilis, herbs, and Thai spices. The curry paste is the bread and butter of Thai curry. Save your money-you can just buy a can of regular kind and dilute it with water. Sidenote: "lite" coconut milk is just watered down coconut milk. I'd recommend using full-fat coconut milk for the recipe so you're not diluting the curry. Coconut milkĬoconut milk gives the curry its creamy consistency and base coconut flavor. You can swap these out for different veggies, or add more veggies, but I like to keep it simple. This curry has onions, potatoes, and carrots. If you need some tips on tofu prep, and getting that perfect crispy texture, check out the instructions in my Kung Pao Tofu recipe. You'll marinate and pan fry the tofu prior to adding it to the curry so that it has a crispy, chewy edge. This recipe calls for tofu, but you can add any kind of vegan protein like such as seitan or commercially-available "chicken" strips. You prepare the protein, sauté your veggies, add the liquid and seasonings, and let it simmer. Speaking of soup, preparing a curry is just like making a vegetable soup. Some are mild, like yellow curry, while others are spicy, like green. There are many different types of curry (yellow, green, red, etc) that you can make depending on the type of curry paste you use. Thai curry is a type of soup made with a protein, veggies, and curry paste in a rich coconut milk base. The curry paste does most of the work for you in terms of flavor, so it's no more difficult to make than soup. I used to order it at restaurants all the time, but started switching up my order when I realized how deceptively easy it is to make at home. It's flavorful, but mild, and the veggies are so tender and creamy after simmering in the coconut milk base. This vegan Thai curry is just like the yellow curry at restaurants and it makes a great weeknight meal! It's bursting with flavor from the garlic, ginger, and yellow curry paste.
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