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Vegan Thai Green Curry in a bowl with rice in the background and a spoon to the right

Vegan Thai Green Curry


  • Author: Vegan Punks
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

Vegan Thai green curry combines fragrant ingredients, intense chillies and exotic vegetables, with rich and creamy coconut milk to create a flavour explosion.


Scale

Ingredients

For the Thai green curry paste:

  • 4 green chillies
  • 4 green bird eye chillies*
  • 6 kaffir lime leaves
  • 1 inch ginger
  • 1 inch galangal*
  • 1 stick lemongrass
  • 2 shallots
  • 4 big cloves garlic
  • 1 tbsp cumin powder
  • 1 tbsp white miso
  • 3 tbsp groundnut oil
  • Handful of spinach*

For the vegan Thai green curry:

  • 1 kaffir lime leaf
  • 1 inch piece of ginger - finely chopped
  • 1 stick lemongrass - bashed
  • 2 x 400ml cans of coconut milk
  • 100g tender stem broccoli
  • 2 medium sized sweet potatoes – peeled and diced into bite size chunk
  • 5 Thai eggplants* – cut into quarters
  • 40g pea eggplants*
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp coconut sugar
  • 280g firm tofu
  • Glug of vegetable oil

*see notes at the bottom of the recipe


Instructions

  1. Pre-heat the oven to gas mark 5 (190 degrees C).
  2. Pop the sweet potato in a baking tray with a glug of vegetable oil, mix well and bake for 15 minutes on gas mark 5.
  3. Chuck all the paste ingredients in a blender, and blitz until smooth. Alternatively, grind by hand in a pestle and mortar if you want the traditional experience. If the paste looks a bit dry, add a splash more oil or water.
  4. Heat your wok over a hot stove, then add all of the paste and stir for a few minutes. Your kitchen will become fragrant with Thai spices.
  5. Add in the kaffir lime leaf, ginger, lemongrass and a couple of tablespoons of the coconut milk, then stir for a few more minutes.
  6. Pour in the remaining coconut milk, all the vegetables and the tofu.
  7. Bring to the boil, then reduce to a simmer for five  minutes, stirring frequently.
  8. Add the soy sauces and coconut sugar, then simmer gently for another 5 minutes.
  9. Give it a taste and add a bit more sugar if it's too spicy, or chilli if you want it spicier!
  10. Remove the kaffir lime leaf and lemongrass, then serve with Jasmine rice.

Notes

It's not traditional to use spinach in a Thai green curry paste. Through trial and error, we've found that the ingredients available in the UK do not make the wonderful green colour that you'd expect. So we've made an adjustment to include the spinach. It's your choice whether to include it or not.

Thai eggplants and pea eggplants can be found at the Asian supermarket. If you can't find them, use purple aubergine and another vegetable, such as baby corn. 

Use fewer bird eye chillies if you don't like your curry too spicy.

Galangal is closely related to ginger and turmeric root. It is found at Asian supermarkets or online. If you can't find it, omit.

  • Category: Dinner
  • Method: Simmer
  • Cuisine: Thai
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