DJ's Green Curry

Donna's Big Island Curry

GREEN CURRY PASTE: Make recipe below or use small jar Thai Kitchen Green Curry Paste

4 small green chilies, OR substitute 1 to 2 jalapeno peppers if you like it hotter

1/4 cup shallot OR purple onion, diced

4 cloves garlic, minced

1 thumb-size piece galangal OR ginger, grated

1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 (loose) cup fresh coriander/cilantro leaves and stems, chopped

1 pinch stevia

2 Tbsp. lime juice

CURRY INGREDIENTS:

1 cup diced Chicken Substitute

1 can or more coconut milk depending on the amount of veggies used

4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest

Vegetables of your choice

Generous handful fresh basil

Preparation:

Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.

Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.

Bake the chik'n nuggets and dice.

Put 2 TBS. Unchicken seasoning (Recipe below) in large skillet or pan. Add ¼ C. water and Green Curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add the coconut milk.

When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Stir occasionally.

Add 1/2 cup each of  vegetables of your choice like red bell pepper, zucchini, onions, sugar snap peas, fresh green beans, kale, spinach, cabbage, cauliflower, broccoli, carrots, sweet potatoes, red potatoes, mushrooms, etc. plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful. Put green beans (italian style) onions, carrots, red potatoes and sweet potatoes in first as they take longer. Add ½ cup or more small chunks of tofu. I add pineapple tidbits if I have them. * Make sure there is enough liquid to steam veggies. Steam for about 3-5 min.

Do a taste-test for salt, adding Bragg's Liquid Aminos if not salty enough. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Add a handful of fresh chopped basil or sprinkle dried basil to taste. This curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil).

Serve this curry in bowls with brown rice or quinoa on the side. ENJOY!

Unchicken Seasoning – Shake all together and keep in a jar in pantry and use as needed.

1 1/3 Cup Nutritional Yeast

3 Tbls. Onion Powder

1 Tbls. Garlic Powder

3 Tbls. Sea Salt (Spike, Mrs. Dash, Bragg's)

1 1/2 Tbls. Basil 1 tsp. Oregano

1/2 tsp. Turmeric