• Angelica Larsson

Green curry | Vegan-Gluten free | YouTube

Uppdaterat: 12 jan.

Hello my lovelies! Today I am moving onward with the Asian inspired food theme and finally revealing my vegan green curry that I mentioned a while back and to top it off I made a YouTube video that I will link below on how to make it as well as the recipe in written form. I absolutely love this dish it's quick and easy to make and most of all it's delicious it has definitely become a staple in my home!



Serves 4 people.


What you need:


2 pac choi

2 paprika one orange one red

4 vegan chorizo

2-3 cloves of garlic

3-4 spring onions

A handful of mushrooms

500g coconut milk

200g fried tofu

200g of rice noodles

1 tsp green curry paste

Minced ginger



This dish is fairly easy as there isn't much prep work, begin with cleaning your vegetables. If you like myself can get a hold of really small mushrooms you don't require slicing them. ( set a few aside for topping ) Do however slice your paprika, vegan chorizo, spring onion ( set a few aside for topping ) and press your garlic. The pac choi slice the end off and then slice them in half and mince your ginger.


Now begin with frying up your tofu together with the chorizo for a couple of minutes and

then add the green curry paste, ginger and garlic and fry up to bring out the flavour.

Tofu doesn't have much flavour on it's own so it helps frying it up with the spices.

Next add your coconut milk and mushrooms and let simmer for about 10 min while we cook up two pots with water one for our noodles and the other to blanch our pac choi.


You only need to blanch the pac choi for a minute and the noodles simply boil according

to your package. Once they're done drain and set them aside while we pour in the paprika into the curry, we don't want them to soften which is why we add them in last.


Serve in a bowl, add the curry first then some noodles and decorate with the pac choi, mushrooms and spring onions.

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