Recipe 02: Thai Inspired Green Curry | VEGAN

a.k.a. Green Curry

INGREDIENTS:

🌶 1 Cup of Basil

🌶 1/2 Cup of Cilantro

🌶 1/2 Cup of Parsley

🌶 1 Tablespoon of Ginger

🌶 1 Teaspoon of Turmeric

🌶 1 Teaspoon of Marvetta Mango Pepper Sauce

🌶 A few sprigs of Thyme

🌶 A few cloves of Garlic (roasted if you're fancy*)

HOW TO MAKE:

1. Muddle or blend all green seasoning ingredients together until it creates a thick paste.

NOTES:

You can use this seasoning to make marinades, dressings, etc.
Customize by adding your favorite herbs!
If your paste needs more liquid, you can use lime juice
I *love* garlic and usually add a lot to my dishes. Keep in mind that Marvetta might have enough garlic for you, I'd check first before adding additional garlic.
Store the rest in a reusable Marvetta jar, keep in the fridge for up to 3 days and enjoy :)

INGREDIENTS:

🌶 1 Onion, chopped (I used Spanish, use whatever kind you love)

🌶 2-3 Carrots, peeled and sliced

🌶 2-3 Japanese Eggplants, sliced

🌶 1 Red Pepper, diced

🌶 1/2 Green Pepper, diced

🌶 1 Green Long Hot Pepper, roughly chopped

🌶 2-4 Cups of Bok Choy leaves

🌶 1 Can of Coconut Milk or Coconut Cream

🌶 Broth, same amount as coconut base* (veggie broth to keep vegan!)

🌶 1 Tablespoon of Natural Oil (I used grapeseed)

🌶 A Squeeze of Lime

🌶 1-2 Teaspoons of Marvetta Mango Pepper Sauce (not optional)

🌶 Salt and Pepper to Taste

HOW TO MAKE:

1. Add oil to a hot pan and sauté the onion and carrots for about 3-5 minutes.

2. Add Green Seasoning and cook for about 3 minutes.

3. Add equal p5arts coconut milk/cream and broth, bring to a simmer and cook for about 15 minutes.

You can add salt, pepper and dry seasonings now, or wait until you add the remaining veggies. I’d recommend tasting the broth first before adding salt; your broth or coconut base might have added sodium! Try adding just a little at a time.
If you are a spice lover like me, definitely add at least 1 tsp of Marvetta Mango Pepper Sauce to your broth (I add 2).

4. Add long hot pepper and eggplant, cook for about 5-10 minutes.

5. Add bok choy leaves and red/green peppers, turn off the fire and stir.

6. Squeeze in a little lime if you’d like, and garnish with a little fresh basil!

NOTES:

It should be 1:1 coconut base and broth, I used 2 cups of each.
You can use 1 green pepper instead of using the long hot pepper, I just like the taste. I use the seeds as well. The pepper is not hot at all, just flavorful.
We ate ours with rice.

Pics by Mariana Lyra