Creamy Coconut Green Curry

Bursting with flavour and warmth, this creamy coconut curry comes together quickly and can be adapted to incorporate whatever vegetables you have on hand.

VEGETARIAN | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE

INGREDIENTS

2 teaspoons coconut oil
1 can of coconut milk (400ml)
1 can of chickpeas (400ml)
½ cup vegetable stock
4 teaspoons soy sauce or tamari
2 tablespoons Bangkok Night Market
1 diced onion (1/2 inch)
1 red bell pepper diced (1/2 inch)
1 cup zucchini or other summer squash diced (1/2 inch)
½ block (175g) extra-firm tofu, cubed
1 lime, juiced
Basil or Cilantro (optional)

INSTRUCTIONS

Warm coconut oil over medium heat in a large pan. Add onion and cook until softened. Sprinkle in Bangkok Night Market and stir until fragrant. Add coconut milk and vegetable stock and bring to a simmer.

Add red pepper and zucchini to the curry and simmer for 3 minutes. Add rinsed chickpeas and tofu and simmer for 8 minutes or until vegetables are fork tender.

Add soy sauce and juice of 1 lime.

Serve over jasmine rice and garnish with lime and basil or cilantro.

Vegetarian Meatballs with Thai Glaze

Here’s a Thai-inspired and veg-approved version of everyone’s favourite — meatballs! This easy recipe is made using sautéed mushrooms, chickpeas, and oats, and our Bangkok Night Market spice blend, of course! Serve on a bed of rice or noodles and top with as much spicy glaze as you’d like for a Thai-inspired weeknight treat.

VEGETARIAN | DAIRY-FREE | NUT-FREE

INGREDIENTS

2 tablespoons canola oil (+ a bit more for baking)
1 small onion, diced
2 cloves garlic, minced
12 ounces mushrooms, chopped (about 4.5 cups)
4 tablespoons soy sauce (divided)
one 15 ounce can chickpeas, drained well but not rinsed
1 cup rolled oats
2 eggs
½ cup breadcrumbs

Bangkok Night Market Glaze:
2 tbsp of Bangkok Night Market spice blend
1 cup thai chili sauce
3 tbsp of brown sugar
1/3 cup of soy sauce
5 tbsp of rice vinegar
3 tbsp fish sauce
Sliced red thai chili for garnish & extra heat

INSTRUCTIONS

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside.

Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.

Add garlic and sauté for 1 minute. Now add 3 tsp of Kanel Bangkok Night Market spice blend. Sauté for 30-60 seconds until fragrant.

Add mushrooms and sauté until softened and slightly browned. Cook for 5-7 minutes until they reduce in size and release their moisture. You want the pan to be dry. Now add 2 tbps of soy sauce and cook for 1 minute. Remove from heat.

Add the chickpeas to a large food processor container. Pulse a few times to break down beans.

Now add the cooked mushrooms, oats, breadcrumbs, eggs, remaining 2 tbsp. of soy sauce to the processor. Process until well combined and it almost forms a paste (about 30-60 seconds). You don't want it completely smooth so leave some texture. Place mixture uncovered in the freezer for 20-30 minutes.

Remove mixture from freezer and form into balls using your hands. Roll them until smooth. Place on baking sheet and repeat until mixture is gone. Spray or brush with oil and place in the oven for 30-40 minutes until golden brown and the outside is dry and firm. Flip the meatballs midway through. Remove from oven and let them cool for 10 minutes on the baking sheet. (You can also pop them in the air fryer at 400F for 12 minutes!)

While they are in the oven prepare your glaze. Heat all the ingredients in a saucepan on medium-low heat and cook until the sauce has reduced. Stir occasionally. Add the cooked meatballs to the sauce to coat them nicely!

Serve over rice or noodles with fresh vegetables and lime.