Yellow Thai Curry and two vegetarian fish sauce recipes

[Guest guest]

Hi,

 

First a Vegetarian Yellow Thai Curry recipe I just found and then

below that two vegetarian fish sauce recipes. On the first one

fish sauce recipe the author says it is a little iffy (note in thai curry

recipe). I haven't tasted these yet. There were a couple of other

recipes for vegetarian fish sauce which seemed to be slight variations

of the second fish sauce recipe. I found several web pages

indicating that they think they had seen vegetarian fish sauces

in stores but nobody seemed to remember the name of the sauce

or the store.

 

Gary

 

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<http://yumfood.net/recipes/ganggaree-vg.html>

 

Yellow Thai Curry (Gang Garee)

Vegetarian/Vegan version

from Win

 

This is my mother's recipe, modified to be vegetarian/vegan. I've omitted the

chicken and fish sauce and added different vegetables. I have to say, this

makes it not quite as good as the original, since it's probably impossible to

replicate the flavor of fish sauce (nam plaa), but it's still good. If

you'd like,

I've found some recipes for vegetarian fish sauce which you may try, but

they sound a little iffy to me.

 

Preparation time: at least an hour

 

Servings: about 4-5

 

Ingredients:

 

1 can (13.5 oz) coconut milk - shake well before opening

6 sm/4 lg potatoes

about 1/2 lb broccoli or fried tofu

about 2 1/2 cups of vegetable broth, preferably made

with onions

about 1 1/2 TB yellow curry paste (Mae Ploy brand -

comes in a round plastic container with yellow label and clear lid -

once opened, store in the refrigerator and it will keep for many months)

 

Directions:

 

Steam broccoli until half-cooked. Peel potatoes and

boil until tender.

 

Cut potatoes into 1 " cubes.

 

Put curry paste and 2 TB of the coconut milk into a large nonstick pot -

bring to a boil.

Reduce over medium-high heat .,

stirring often to prevent burning, until mixture becomes dry and pasty

and tiny pockets of red oil surface.

If you can't get the oil to surface,

add some of the broth, 1-2 TB at a time, and reduce again.

If you wish, you can add a few dashes of paprika to enhance the red color.

 

Once oil separates, add the rest of the coconut milk and 1 cup of broth.

 

Reduce again until the oil resurfaces.

 

Just before it boils again, add potatoes and broccoli (or tofu).

 

Boil to desired consistency, adding broth as needed.

 

Serve with ajaat (Thai cucumber salad) and white rice.

 

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<http://yumfood.net/recipes/fishsauce-vg.html>

 

Vegetarian/Vegan Substitutes for Fish Sauce:

 

1. Vegetarian oyster sauce, thinned with water to a soy sauce

consistency.

 

2. 1/2 cup soy sauce + 1 tsp kelp powder, mixed in blender.

 

3. Mushroom soy sauce

 

4. Mock Fish Sauce:

 

1 Tbs sugar

2 Tbs soy sauce (Vietnamese, if possible)

2 Tbs water

1 Tbs roasted peanuts

1 tsp kelp powder or kombu powder (if available)

1 fresh hot chili pepper, seeds removed (optional)

 

Put all in blender.

Blend until smooth.

Thin with water to soy sauce consistency.

Store in fridge.

 

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<http://www.recipecottage.com/vegetarian/fish-sauce.html>

Vegetarian " fish " sauce

 

1 1/2 cup shredded dried seaweed

4 cups water

3 very large cloves of garlic, smashed but not peeled

1 1/2 tbsp. black peppercorns

1/2 cup dark Chinese soy sauce

Extra boiling water as needed

 

Place the seaweed in a pot and add 4 cups of water. Bring to a

boil, then turn down the heat to keep it bubbling along. Cook for

20 mintes.

 

Add the rest of the ingredients and enough water to make about 6

cups total in the pot. Bring back to a boil, then boil fairly high

for at least 1/2 hour. At that point, begin to taste (just a

little, though--it's strong). When the stock is reduced by about

half, it will be almost too salty to eat, and that means it is

ready. Strain through fine mesh or a coffee filter and allow to

cool.

 

This stuff tastes evil on its own, just like fish sauce does. it

is not an exact duplication, but it works nicely in cooking.

[Guest guest]

I made my husband a bet that something like seaweed, kelp, whatever

might do the trick ;=) So far I have watered down the Vegetarian Oyster

Sauce - hadn't though of mushroom soy sauce because I never buy it, but

that might be much the same - because the Veg. Oyster Sauce gets its

flavour from mushrooms. I'll certainly try the two recipes for mock fish

sauce. Thanks very much indeed! Thai curry tomorrow - well, no, Monday -

because I need to find a place open to buy the kelp powder ;=)

 

best,

pat

 

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PAT (In London, Ontario)

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(townhounds/)

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