Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs.
Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!
Love Thai curry! Almost never make it though, as none of the Asian markets near me carry thai curry paste that is both vegan, and doesn’t contain any allergens to me (Cardamon being the big one there). I’ve made the paste from scratch a few times, but its a fair amount of work.
We use something similar to this at work: https://www.amazon.com/Taste-Thai-Curry-Paste-Piece/dp/B01BEVRL28
is vegan
Damn, that’s tough. Making the paste from scratch is a real pain! I guess you could make a huge batch of it and freeze it for later? Can you find a supplier online? Usually those cans keep forever, so having a supply on hand is quite convenient.