Hi Ed, I love this recipe!!! Thank you!! Quick question for you.. Being a vegetable curry, it makes sense as a vegetarian dish. To make it fully vegetarian, the chicken stock could be swapped out for vegetable stock. However, do you have a swap suggestion for the shrimp paste? From what you've written, the shrimp paste and stock contribute significantly to creating flavour intensity, so what would you suggest for retaining maximum flavour with vegetarian ingredients?
Hi Kath. Yes, it absolutely could be turned into a fully vegetarian curry ... but you're also right that the chicken and shrimp paste add depth and layers of flavour, so as it's written, it's also knowingly not. If you see what I mean?
Still, you could certainly make an interesting fully veggie one, just need to ensure the stock is loaded with umami — so perhaps the base of the stock begins with heavily caramelised onions and also involves dried mushrooms, a few subtle cherry tomatoes, and/or kombu. And tbh, lemongrass, ginger and coconut milk always make appealing (to me) meals, so it'll still be tasty!
Oh yes yes yes, I’m hungry just thinking about this umami loaded stock! And agree, anything with lemongrass, ginger & coconut milk is appealing. Thank you. I’m definitely making this this weekend!
Wondering whether you think that fish sauce would be an appropriate sub for the shrimp paste?
Hi Ed, I love this recipe!!! Thank you!! Quick question for you.. Being a vegetable curry, it makes sense as a vegetarian dish. To make it fully vegetarian, the chicken stock could be swapped out for vegetable stock. However, do you have a swap suggestion for the shrimp paste? From what you've written, the shrimp paste and stock contribute significantly to creating flavour intensity, so what would you suggest for retaining maximum flavour with vegetarian ingredients?
Hi Kath. Yes, it absolutely could be turned into a fully vegetarian curry ... but you're also right that the chicken and shrimp paste add depth and layers of flavour, so as it's written, it's also knowingly not. If you see what I mean?
Still, you could certainly make an interesting fully veggie one, just need to ensure the stock is loaded with umami — so perhaps the base of the stock begins with heavily caramelised onions and also involves dried mushrooms, a few subtle cherry tomatoes, and/or kombu. And tbh, lemongrass, ginger and coconut milk always make appealing (to me) meals, so it'll still be tasty!
Oh yes yes yes, I’m hungry just thinking about this umami loaded stock! And agree, anything with lemongrass, ginger & coconut milk is appealing. Thank you. I’m definitely making this this weekend!