Vegetarian Thai Cooking

My Experiments with Vegetarian Thai Cooking

About 3 years ago I started experimenting with Vegetarian Thai cooking at home. The primary driver was that every time I visited a Thai restaurant, I had to tell them to exclude fish and oyster sauce, no chicken or beef stock for cooking rice, no eggs etc. I thought perhaps i can cook my own with the same taste ensuring it is 100% Vegetarian/Vegan.


Key Ingredients:

My first stop was to understand the key ingredients which differentiate Indian and Thai cooking. Here are three key ingredients for Thai cooking.

a. Galangal - this is part of the Ginger family but many more times spicy and potent. Galangal is pretty woody and strong to cut.

b. Lime leaves: The most distinguishing flavor you get from a Thai dish comes with the lime leaves. In some places they are also called Kefir Lime leaf. Before using the lime leaf you have to remove the stem. Check this video if you want.

c. Lemongrass - a very unique lemony and tangy flavor which is part of the taste. This is not a 100% must but definitely adds to the flavor. You just use the inner most core in your cooking. Here is a link for you. Check this video how to use lemongrass.

Making the Thai Curry Paste

The heart of the recipes given below is the Curry Paste. I should thank and acknowledge the author of this recipe Natty Netsuwon where I started from. I have modified this recipe slightly as given below.

This paste once ground, can be used for 2 months if properly refrigerated in an airtight container.

Here are the ingredients to make the Thai Curry Paste:

1. Galangal - 1-1.5 inches long chopped
2. Lime leaves - about 12-15
3. Lemongrass - 2-3 stalks prepared per video at above link
4. Cumin Seeds - 1 tea spoon
5. Coriander Seeds - 1 tea spoon
6. Kashmiri Chillies - 4-5 (Kashmiri chillies are nice and Red in color and not too pungent. Use regular mild red chillies if you dont have Kashmiri Chillies)
7. Cilantro Stalk - 1 tablespoon (original recipe calls for Cilantro roots)
8. Brown sugar or Jaggery - 1 table spoon
9. Turmeric Powder - 3/4 tea spoons
10. Shallot - 1 OR Red Onion - 1/2
11. Garlic - 4-5 large pods with skin removed
12. Basil Leaves - 8-10 (you can try using Thai Basil - I use Regular basil leaves which is what i get)
13. Salt - 1 tea spoon

Grind all the above ingredients in a blender to a fine consistency. Depending on how red your chillies are they maybe more red than yellow (from Turmeric powder).

Store in an airtight glass bottle in the refrigerator. You can use this for 1-2 months.

With the paste being ready, you can make any of the dishes below.


Thai Curry

Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Basil leaves fresh (optional) - 3-4 leaves chopped 
8. Organic Coconut Milk (regular) - 1 can (400-500 ml)
9. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
10. Cooking Oil - 2 table spoons we use Organic Olive oil)
11. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• Pour in the Coconut Milk can completely. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
• Add the Tofu cubes and simmer for 1 more minute
• Your Thai Curry is ready. If you love Basil, you can add a couple of basil leaves chopped on top.
• ENJOY your Thai Curry with steamed Thai Jasmine Rice.

Panang Curry


Ingredients:

1. Soy Sauce - 2 Table spoons (prefer Organic and low sodium)
2. Thai Curry Paste - 2 Table Spoons
3. Red Onions - 1 large - chopped thin lengthwise cut
4. Garlic - 2-3 pods chopped
5. Salt
6. Red chilly powder
7. Organic Coconut Milk (regular) - 1 can (400-500 ml)
8. Organic Coconut Milk (LIGHT) - 1 can (400-500 ml)
9. Peanut butter fine paste - 2 Table Spoons
10. Basil leaves fresh - 3-4 leaves chopped
11. Extra Firm Organic Tofu - 1 pack (typically 14-16 Oz) - drain the water and cut into cubes
12. Cooking Oil - 2 table spoons we use Organic Olive oil)
13. Vegetables: Here is a sample - you can pick any other combination you want

• Bokchoi - 8-10 stems
• Carrots - 4 medium size
• Sweet potato - 1 medium size (substitute with 2 regular potatoes)
• Yellow squash - 1 medium

Procedure:

• Cut the bottom of the Bokchoi and retain the leaves with the stem
• Cut all other vegetables into 1 inch long pieces (or pick any other style - keep the shape the same for all vegetables)
• In a large saucepan place all cut vegetables EXCEPT Bokchoi with about half a cup of water. Cook them about 3/4 of the way. They should hold their shape and still be cooked. Just dont make them pasty. In medium flame this should take about 10-12 minutes.
• Heat a large pan and add the cooking oil
• Add the onions and garlic and saute them for 2-3 minutes
• Next add the Curry paste and Soy sauce. Let them cook for 1 minute. Ensure your paste doesnt burn or dry off.
• Add the bokchoi and fry for 2 minutes - they will shrink into greens
• Add the cooked vegetables and mix them up to coat the paste all over
• In a bowl empty the TWO cans of coconut milk and add the Peanut Butter. Whisk them and mix well so they are all uniformly homogenized.
• Pour in the Coconut Milk & Peanut butter mix. Let it simmer for 2-3 minutes
• Taste the curry for salt and spice. Add any additional salt and red chilly powder as needed slowly. Remember the Curry paste already has salt and red chillies.
•  Add a couple of basil leaves chopped on top.
• Add the Tofu cubes and simmer for 1 more minute
• Your Panang Curry is ready.
• ENJOY your Panang Curry with steamed Thai Jasmine Rice.

Here is a variation to the recipe I found interesting. Use the home made Thai Curry paste and follow the recipe. Here is the link.