Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry Recipe | Thai Green Curry Paste are two of the easiest  things to put together with minimal ingredients and replicate your favorite takeout at home!! Adding veggies of your choice just makes it that much more yummy and you can pair it with some rice or some flat noodles, they really go so well with the curry. 

Like for most people, Vegan Thai Green Curry Recipe | Thai Green Curry Paste was my first experience with Thai cuisine and I can say it is still one of my favorites. Though Thai curries can sometimes have a bit too much of heat, this curry is just the opposite. It is quiet herby, has very mild heat which is almost sweetish from the coconut milk tat form the base of the curry.

I have made the Green Thai Curry paste at home too. It is rather easy and you can avoid the main Thai ingredients like fish sauce and shrimp paste that might be in the store bought curry paste. So, the choice is yours, you can either make the paste at home or use the ready made paste from a jar. I wouldn’t suggest storing the homemade paste for too long, so it is better if you make it in smaller batches and use it like 2-3 times and then make a fresh batch for your next round of curries! That way the flavor remains really fresh and robust. You can make this Vegan Thai Green Curry Recipe | Thai Green Curry Paste for meal prepping too and plan ahead.

I have used a lot of veggies here like broccoli, carrots, bell peppers, etc. You can add any veggies to the curry or maybe some tofu  too. My hubby is not a fan of tofu so I usually skip it if we are both having the curry. The most important thing is that you use really fresh produce for this curry because that makes the most difference to the flavors.

Let us start making the Curry Paste and the Vegan Thai Green Curry now.

For the paste –
Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.

For the curry-
Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.

Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.

That’s the paste ready for the curry and the rest of veggies too.

Heat oil in a wide pan.

Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.

Now, add all the veggies. Season with some salt. Mix well.

Let the veggies sauté for about 5 minutes.

Add soy sauce (tamari or vegan fish sauce) and mix well.

Add the coconut milk. Stir gently.

Cover the pan for the next 8-10 minutes and let the curry simmer.

Once done, garnish with some chopped coriander leaves and Thai basil (I didn’t have any basil).

Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.

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Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry is fresh, herby and full of mild heat with the most aromatic coconut curry that sweetish yet flavorsome and robust! Pair this vegan curry with some rice or flat noodles for a great Gluten free meal that comes together in under an hour! 

Course Main Course

Cuisine South East Asian, Thai

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 persons

Author Shreya Ashish Tiwari

Ingredients

For the paste

• 1 nos. small red onion you can sub this with 2-3 shallots
• 5 cloves garlic
• 2 inch piece of ginger
• 2-3 stalks teder lemongrass, chopped
• 1+1/2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp cracked black pepper
• a handful of fresh coriander stalks
• coriander leaves for garnish
• salt to taste

For the curry

• 3 tbsp oil any neutral tasting oil should work
• 200 ml full fat coconut milk or skimmed
• 1 tbsp soy sauce or tamari/ vegan fish sauce
• 1 cups colured bell peppers, button mushroom, etc cut into bite sized pieces
• 1/2 cup each of baby corn, carrots and broccoli cut into bite sized pieces

Instructions

For the paste

1. Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.

For the curry

1. Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.

2. Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.

3. That's the paste ready for the curry and the rest of veggies too.

4. Heat oil in a wide pan.

5. Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.

6. Now, add all the veggies. Season with some salt. Mix well. Let the veggies sauté for about 5 minutes.

7. Add soy sauce (tamari or vegan fish sauce) and mix well.

8. Add the coconut milk. Stir gently.

9. Cover the pan for the next 8-10 minutes and let the curry simmer. 

10. Once done, garnish with some chopped coriander leaves and Thai basil (I didn't have any basil).

11. Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.

 Love,

Shreya

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