THAI VEGGIE CURRY

THAI VEGGIE CURRY

A vegan curry that even carnivores will crave

Enjoy diced organic vegetables sautéed in an elegant combination of coconut curry paste, vermouth, and tomato-based umami paste. Fresh Thai basil and crumbled peanuts complete this dish. Wrapped in a beet pancake.

Ingredients

100% vegan umami paste, Organically grown vegetables, Zero GMO´s preservatives

• Leef
• Lemongrass
• Avocado
• Carrot

About the Recipe

The Thai Veggie Curry is inspired by the popular coconut milk curry from Thailand. It only made sense that one of our vegan puzos should be this universally beloved dish. To make it even more nutritious, only bio vegetables are selected.

• Celery, leeks, carrots, and snow peas are chopped and seasoned with King of Salt Tasmanian Pepper.
• The chopped veggies are sautéed with onions, garlic, lemongrass, and fresh Thai basil.
• A rich red curry paste is added.
• The “secret” Rocking Chef ingredient that makes this curry different and special is added. (Okay, we’ll let you in on the secret: It’s vermouth.)
• The perfect final touch: roasted and chopped peanuts.

Traditionally, fish sauce is added to Thai curries for its savory umami flavor. Because we make a vegan recipe, we use a tomato umami paste—same flavor effect, still vegan-friendly.

The Story behind
the Ingredients

Nutritious puzos start with the raw ingredients. Every ingredient used by PUZO is carefully sourced by farmers, fishermen, and ranchers who uphold high quality and sustainability standards. Our chefs conduct a final quality check as they cook the puzo fillings.

The Rocking Chefs

Our inventive fusion recipes are painstakingly prepared by the all-star culinary team ROCKING CHEFS. At the helm is Chef Ralf Jakumeit, who oversees the preparation of each recipe and sources ingredients from sustainable farmers and ranchers.