vegan mera sudha hot and sour thai curry recipe | Vegetarian food and drink

aOne of my favorite earthly pleasures is Thai curry. For years my favorite has been the kind of green curry that you can only find in Thai kitchens found in English pubs (a cool phenomenon), but after a recent trip to Phuket this was overcome As usualAnd the Or a hot and sour curry. It greatly refreshes and saves from being pungent with a touch of sweetness and some heat. The original dish is a clear and soupy one, which works in the scorching Thai sun, but I added some cashews to give it a silky, rich sauce more suited to the British autumnal weather.

Thai hot and sour curry

Beware vegan fish sauces: some will spoil this dish, because they taste nothing Like fish sauce. The only one I’ve found that works well is the vegetarian “fish” sauce for a Thai taste.

to equip 15 minutes
cook 45 minutes
serve 4

100 grams cashew
1 pumpkin nut
(1 kg)
rapeseed oil
fine sea salt
4 leeks banana
peeled and coarsely chopped (170 g)
8 garlic clovespeeled and chopped
4 Thai red peppers (8 g) chopped
40 gm piece of fresh gingerskin, chopped
1½ teaspoons ground turmeric
2 tablespoons lemon juice
(from 1-2 lemons)
1 tablespoon fine sugar
60 grams tamarind
3 tablespoons vegetable fish sauce
(See introduction; check label if you want it to be gluten-free)
½ Savoy cabbage (200 g), cut into strips 1 cm thick
jasmine riceto serve

Preheat oven to 220°C (200°C fan) / 425°F / Gas 7 and line an oven tray with baking paper (reusable, ideally).

Place the cashews in a small heatproof bowl, cover with boiling water and set aside to marinate.

Slice the squash at the top and cut it first and then into quarters. Extract and discard the seeds (or reuse), then cut each quarter into 4-cm-wide wedges. Rub 2 tablespoons of oil onto the wedges, sprinkle with salt and place the wedges on the lined tray. Bake for 15 minutes, flip to other sides, bake for another 15 minutes, then remove from the oven.

Now for the curry paste. Drain the cashews and put them in a blender with the shallots, garlic, cayenne pepper, ginger, turmeric, lemon juice, sugar, six tablespoons of water, three tablespoons of oil, and one and a half teaspoons of salt. Dough blitzkrieg.

Put four tablespoons of oil in a large skillet over medium heat and once the oil is hot, scrape the dough from the mixer. Cook, stirring constantly, for five minutes, then add tamarind paste, “fish” sauce and a liter of water. My heart, then add the cabbage and roasted pumpkin and leave the mixture in the form of a bubble. Reduce heat to a boil for 10 minutes, or until cabbage is tender, then taste and adjust seasoning, adding more fish sauce for saltiness or lime, if desired.

Put the curry in bowls and serve with jasmine rice.

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