Gaeng Liang
A fragrant Thai herb curry with vegetables and tofu in a light, herbaceous broth. This vegetarian-friendly dish balances spicy, salty, and herbaceous flavors for an authentic taste of Thailand.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 12g
Ingredients
- 4 whole green chilies
- 3 whole shallots
- 3 whole garlic cloves
- 1 tbsp galangal
- 2 stalks lemongrass, white part
- ½ tsp shrimp paste
- 4 cups vegetable stock
- 200 g extra-firm tofu, cubed
- 200 g pumpkin or squash, cubed
- 150 g morning glory or spinach
- 2 tbsp green peppercorns (fresh)
- 2 tbsp coconut oil
- 1.5 tbsp fish sauce
- 1 tsp palm sugar
- ¼ cup fresh Thai basil
- ¼ cup fresh mint leaves
Instructions
- 1
Roughly chop green chilies, shallots, and garlic. Slice lemongrass into thin rings.
- 2
Pound curry paste ingredients in a mortar and pestle until smooth and fragrant.
- 3
Cut pumpkin and tofu into 1-inch cubes. Roughly chop morning glory into 3-inch pieces.
- 4
Heat coconut oil in a large pot over medium-high heat. Add curry paste and fry for 2-3 minutes, stirring constantly until fragrant.
- 5
Pour in vegetable stock and bring to a simmer. Add pumpkin cubes and cook for 8-10 minutes until just tender.
- 6
Add tofu cubes and fresh green peppercorns. Simmer for 3-4 minutes.
- 7
Stir in fish sauce and palm sugar. Taste and adjust seasoning as needed.
- 8
Add morning glory and cook for 2 minutes until just wilted.
- 9
Remove from heat and stir in fresh Thai basil and mint leaves.
- 10
Ladle into bowls and serve immediately with jasmine rice.
Tools you’ll need
- large pot
- mortar and pestle
- chef's knife
- cutting board
- wooden spoon
- ladle
- measuring spoons
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