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Vegan Khow Suey
If you've ever walked along the streets of Bangkok, the trademark delicious smells of khow suey and pad thai being made street-side will never leave you! Inspired by Thailand's original curry, this Vegan Khow Suey will give you the feeling in Bangkok itself!
Servings: 2 people
For the Curry Paste
- 5 to 6 Garlic Cloves
- 1- inch Ginger
- 2 Green Chillies
- 2 tsp Black Peppercorns
Making the Curry Paste
- Add all of the ingredients stated under the curry paste to a mortar and pestle and turn into a fine paste.
- Set the curry paste aside. You can also make this paste beforehand and refrigerate.
Making the Khow Suey
- In a wide pot over medium heat, add the olive oil and heat.
- Add the curry paste and cook it in the oil for 2 to 3 minutes. Be very careful to not burn the curry paste and stir continuously.
- Add the turmeric, chilli powder, and coriander powder to the cooked curry paste and cook while stirring for 1 to 2 minutes, until the smell of raw spices has disappeared.
- Add the vegetables to the cooked spices and cook for 4 to 5 minutes.
- Add the vegetable stock and coconut milk and simmer the curry for 5 to 10 minutes, or until thick.
- Serve in your favourite bowl and garnish with fried onions, toasted peanuts, and a lime wedge!
Serving: 200g | Calories: 118kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1713mg | Potassium: 388mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7320IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 1mg
Coconut Milk for Baking