So what is this Almond Milk vegetable curry made of? Today I am sharing a Thai inspired curry with homemade green curry paste. Feel free to use store bought curry paste. You can even do a red curry paste for this recipe. I have a delicious homemade red curry paste recipe here for you. 1) Curry base ( Choose from Red or green Thai curry ) 2) Vegetables ( Pick and choose your favorite ) 3) Tofu ( Baked or Steam ) This high protein low carb curry recipe is easily customizable and comes together in minutes. Perfect for those busy weeknights when you want to put together something healthy for your family in very less time.
I accidently made this curry last year when I was out of coconut milk. I had this carton of Almond milk and thought why not use it. Surprisingly the curry tasted great. Since then it is on a regular rotation in my house. I have to admit that it wasn’t that creamy and quite thin as compared to the coconut milk curry. Over the time I have improvised and perfected this recipe.
So how does this almond milk curry taste? The green curry paste makes this curry nice and spicy. It has a hint of sweetness from date syrup. You may use agave, raw sugar or sugar free options like stevia too. I have used peanut butter and almond flour to make curry creamy just like the full fat coconut milk curry. How to thicken curry made using Almond Milk? I have tried cornstarch and rice flour to thicken the curry in the past. But lately I have started using Almond flour. I am really obsessed with almond flour for thickening gravy or curries. It’s a great low carb healthy option as compared to cornstarch.
I have used homemade green thai curry paste to make this curry. Feel free to use your choice of store bought one. It is so easy to make thai curry paste at home. If you would like to give it a try here is my recipe on how to make vegan Thai curry paste in 10 minutes. This curry paste recipe is vegan , oil free and has no fish sauce.
Homemade Vegan Thai Curry Paste recipe-
Ingredients 2 ” long ginger or galangal roughly chopped 10 garlic cloves 2 shallots roughly chopped or ½ small red onion 1 cup packed cilantro leaves, ( I use tender stems as well) ¾ cup packed Thai basil leaves , use Italian if unavailable 4 Thai green chilies or 2 jalapenos , deseed if you don’t like it very spicy 3 tablespoon lemongrass paste , or use finely minced lemongrass stalk 3 tablespoon lime juice 9 kaffir lime leaves or sub it with Zest of two limes 1 teaspoon ground coriander seeds 1 teaspoon ground cumin 2 teaspoon low sodium soy sauce 2-3 tablespoon water to assist blending Salt to taste Pepper to taste Method I like to process garlic first. Stop the processor and add remaining ingredients. Process all the ingredients in the food processor or a blender. Add more water if needed to blend it smooth. Notes If you do not mind oil add 2 tablespoon oil while blending the ingredients . Use as needed. This green curry paste stays well in the fridge for a week and frozen for 6 months. I like to freeze small portion one time use size in a ice cube tray. Once set place the cubes in a ziplock bag. This curry paste comes very handy to make curries, noodles or rice on busy days. What vegetables to put in Thai Curry? I have made this Thai curry using seasonally available vegetables like raddish, carrots, beans, broccoli , zucchini, bel peppers, canned water chestnut ( I just love them ) and tofu. You may use eggplant, squash, pumpkin, okra, snap peas, edamame , daikon, cauliflower , canned bamboo shoots, baby corn. Lot of options indeed. What Vegan Protein to use in Thai curry? I simply love some steamed tofu . You can do seitan or any plant based protein. Chickpeas is a great addition too.
Meal prep for this curry- You can make the curry paste and chop vegetables ahead of time . This will save you time and effort on busy days. There is more than one way to make this curry . Use the method most convenient to you. All you have to do is add curry paste to almond milk and get it to a simmer in a wide skillet or any other pot over the cooktop. You can make this curry in your instant pot too. You may choose to pan fry the veggies in oil or vegetable stock ( oil free ) or steam veggies in a microwave, steamer steam veggies in an Instant Pot.
How do I make this Almond milk vegetable curry ?
I really like my Instant Pot to make anything and everything because food requires minimum or no monitoring. Being a busy mom of 2 and always on the go Instant Pot has helped me a lot in putting up nutritious homemade meals conveniently . I prep vegetables – dicing , cutting a day or two in advance. This prep work comes very handy on days I am busy. Just before dinner time all I do is dump everything in the pot and start it. No need to baby sit the curry. Feel free to make it on the stove top. Both instructions are mentioned in the recipe below. Pin this recipe for later reference –
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