G is for…Green Curry Paste!
I ummed and ahed over what to choose for “G”. A rummage in my pantry had me pull out garam masala, ginger, green tea and goldenberries before I found this jar of green curry paste. It’s a bit of a giveaway as to how long I’ve had it that the label is in French. I lived in Paris from January to July 2012 so over a year has gone by since I bought this, and it was unopened! Ooops!
It might seem a rather strange thing to bring back with me but often curry pastes contain shellfish so when I stumbled across this one I excitedly snapped it up. It turns out it’s not actually difficult to find vegan curry paste here after all, but, as you can probably tell, I like to be prepared…
I of course could have just made a curry but I was feeling more creative than that and came up with these Thai Green Curry Tempeh Patties instead. They’re pretty easy to make, with just a few ingredients, including the curry paste. Topped with a zingy lime-coconut sauce I had the full curry experience in a different form.
I had half a package of tempeh to use up so just made a small batch of these. You could easily double the ingredients to use a whole package though.
Green Curry Tempeh Patties:
1/2 225g/8oz pkg Tempeh
1/2T Green Curry Paste
1/2C Shredded Courgette (squeeze out water and measure afterwards)
1 Small clove of garlic, minced
2 Green onions, minced (approx 2T)
2T Breadcrumbs (I make breadcrumbs with any leftover bread and freeze them so I always have them to hand, For GF use GF bread)
1/2T Ground flax seed + 1 1/2T Water
Salt + Pepper to taste
Whisk together ground flax and water and leave to thicken whilst you prepare the other ingredients.
Crumble tempeh into a bowl with your fingers, add shredded courgette, garlic and green onions, Stir in breadcrumbs and flax mixture and mix well, use your hands if you like. You may need another tablespoon of breacrumbs if it’s still very sticky.
Cover the bowl and refrigerate for at least 30 minutes.
Heat a medium-sized pan over medium heat and add a little drizzle of oil. Shape mixture into 4 patties and cook for a few minutes on each side, until lightly browned. (You could probably bake these for a drier texture but I haven’t tried it)
Serve with the Lime-Coconut Sauce
1 Small clove of garlic
1/2 Chili, deseeded and minced
1/2C Coconut Milk
3/4T Lime juice
2 Green onions, finely chopped
2T Chopped fresh coriander
Using a pestle and mortar (or the flat of your knife on a chopping board) smash together the garlic, chili and salt. Stir in the coconut milk and lime juice and finally the fresh coriander and green onions.
I loved these over sautéed kale and quinoa, especially as the greens and grains soak up the tasty sauce.
Now, does anyone have a good Thai green curry recipe?! Or other dishes using green curry paste?
What unopened ingredients do you have in your pantry? It can’t just be me!
Hope everyone’s keeping up with Vegan MoFo now we’re into Week 2