A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!
Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.
This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!
Cook your rice per packaged instructions. Set aside.
If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
In a large skillet or wok on medium heat, add your coconut oil.
Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!