Friday, November 22, 2013

A Coconut-Lime Peanut Curry with a Vegan Make-over

I was searching for a curry recipe a few days ago to try out that used coconut milk and peanut butter and I found this really great recipe at Family Fresh Cooking.  It isn't vegan, though, so I made a few substitutions. 

  • Fish Sauce:  I have a vegan fish sauce that my hubby found for me at a local Asian market, which is definitely the way to buy any Asian food supplies you may need.  Just be sure to look out for MSG on your labels before buying.  If you don't have vegan fish sauce, I recommend just using soy sauce or tamari (even better for this substitution) in its place.
  • Sesame Oil:  An ingredient that I have on hand sometimes, but not always.  In this recipe, I just omitted this ingredient because it really wasn't necessary to add extra oil. 
  • Chicken:  I cubed up a Costco size package of firm tofu into very small cubes and sautéed that up in coconut oil until it was turning golden brown before adding the sauce.
  • Asparagus:  I didn't have any asparagus, but wanted to add a few veggies to this dish, too.  So when the sauce and tofu were simmering, right at the end I added baby Bella mushrooms and chopped up bok choy.  I also thought that either broccoli or fresh green beans would be tasty in this dish, too.
  • Thinning out the sauce:  I felt that this sauce was pretty thick and wouldn't go very far, either, to feed the whole family, so I thinned it out with some rice milk which worked wonderfully.  You could also use vegetable stock to do the same thing and just thin the sauce to your desired consistency. 
This made for a very tasty supper served with hot brown rice and I will definitely make it again!

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