Vegan Thai Green Curry

This Vegan Thai Green Curry is vibrant, fragrant, and comforting. When the homemade curry paste hits the pan, it fills the air with amazing aromas. It’s surprisingly easy to make as long as you have the right ingredients.

This recipe is not only my favorite, but it’s also gluten-free, sugar-free, refined salt-free, and oil-free. Thanks to the fresh herbs and aromatics, you won’t miss a thing. Once you try this homemade version, you’ll never go back to store-bought curry paste!

Ingredients

Green Curry Paste:

1/3 cup of home made vegan green curry paste (make in advance)

Green Curry:

1 can of full fat Coconut Milk
1 Tbsp of Soya sauce or Tamari (for gluten free)
1 tsp of Miso paste
1 cup of Vegetable Stock (unsalted)
10 Kaffir Lime Leaves
1 small Courgette
4 Thai Aubergines
1 red Pepper
1 cup of extra firm Tofu cut in cubes

Finishing / Garnish:

1 cup of Thai basil leaves kept whole
Freshly squeezed Lime juice (if needed)
Red Chilli peppers sliced (optional)
Cooked Jasmin brown rice to serve

About this recipe

I absolutely love Asian food, but Thai food is my favorite. I’ve been making my own curry paste at home for years, trying out all kinds of recipes with different ingredients. A few months ago, we spent three amazing weeks in Thailand, soaking up the culture, nature, temples, and, of course, the food! We did a fantastic cooking class with Asia Scenic, and I’m forever grateful to Moon for sharing her passion and knowledge of Thai home cooking. It was eye-opening to taste all the ingredients first and learn why each one matters. It’s completely changed the way I cook, especially Thai food.

Thai cuisine has so much variety—we never had the same Green Curry twice while we were there. It changes depending on the region, and every family has their own twist. This recipe is my vegan take on traditional Thai Green Curry paste, and I’m so excited to share it with you! It might look like a long list of ingredients, but it’s actually easy to put together. Some ingredients may require a trip to a Thai supermarket, but I promise it’s worth it. You’ll never want to buy store-bought curry paste again! Plus, you can freeze it for quick, delicious weeknight meals.

Instructions

Step 1 – Preheat your oven to 180°C (350°F). While it heats, take a block of firm tofu and press it gently between kitchen towels to remove any excess moisture. Once the tofu is pressed, slice it into 2cm cubes. Arrange the tofu cubes evenly on a baking tray lined with parchment paper to prevent sticking. Bake for 25 minutes, or until golden and crispy.

Step 2 – Start by slicing your chosen vegetables into bite-sized pieces for easy cooking and eating. If you’re using Thai aubergines, be sure to keep them in a bowl of water until you’re ready to cook. This helps prevent them from browning and keeps their texture fresh.

Step 3 – Heat a medium Dutch oven or wok over medium-high heat. Once hot add about 1/2 cup of the coconut milk. Let it bubble and sizzle and cook for 2 mins until some water evaporates and you get a more creamy texture.

Step 4 – Add the curry paste and mix it well to combine. Keep stirring frequently and let it cook for 2-3 minutes until it starts to dry out a bit.

Step 5 – Stir in the Miso paste and Soya sauce

Step 6 – Pour in the remaining Coconut Milk and combine to incorporate everything. Bring to a simmer and cook for 4-5 minutes or until it just starts to thicken.

Step 7 – Add your vegetables of choice, vegetable stock and torn Kaffir Lime leaves. Stir to submerge the vegetables. Partially cover the pan and bring to a simmer then cook for 2 minutes.

Step 8 – Take away the lid and let the curry simmer for another 4 to 5 mins to create a creamy and thick texture . Turn off the heat, stir in the baked Tofu and Thai Basil leaves. Taste and add a squeeze of lime juice if needed.

Step 9 – Serve with brown Basmati Rice, a few leaves of Thai Basil, red Chilli slice if using and a slice of Lime.

Vegetable Stock: Homemade stock is the best but not always around so try to get a good quality one if you can. Alternatively, you can use filtered water but it will loose some depth of flavour and result in a more watery curry.

Kaffir Lime Leaves: These are the star of any Thai green Curry and my favourite herb. I use them in many dishes, not only traditional Thai. I’m using a bit more than most recipes call for as I just adore the fragrant taste and smell they give. I normally get them fresh and freeze the remainder. This way, I always have them available in my kitchen. You can’t substitute Kaffir Lime leaves I’m afraid.

Courgette, Aubergine and red Pepper: Thai Aubergines and bamboo shoots are the most authentic in Thai green curry recipes. You can get creative with your veggie choices and use what you have available and in season around you. I like to have different colours on my plate. I got the Thai Aubergines from my local Thai supermarket and Courgettes are in season now. The yellow ones just make me smile and add another colour to the curry and the same goes with the red Pepper. Not only we are adding more vitamins and a different texture but also another vibrant colour.

About the Ingredients

Full fat Coconut Milk: Coconut Milk is a staple in many Thai dishes and you can’t really substitute. Full fat works better here as we aren’t using any oil or other fat. The fat in Coconut milk helps the ingredients and spices come together while tempering and mellowing the spicy fiery paste. You will have a creamier silky and rich texture.

Soya sauce or Tamari: This adds a savoury depth of flavour and replaces the more traditionally used fish sauce. It is our main source of saltiness and umami. If you are gluten free use Tamari instead.

Miso Paste: Like Soya sauce, Miso paste adds depth of flavour and another dimension of umami, saltiness, and slight sweetness due to its fermentation. The richness of miso paste elevates this curry without the need for salt.

Freshly squeezed Lime juice: The acidity of the lime juice helps balance the flavours. Give a taste to your Curry and add some drops if needed. Lime juice has a vibrant and aromatic quality that can uplift any curry.

Extra firm Tofu: Traditional Thai green Curry always has a protein and her I’m using Tofu. To improve the texture and enhance the flavour I’m baking it in the oven. If you don’t have time just omit it or use it without baking. You can use other tofu with different consistencies but it will break more easily. Tofu is a good source of several essential vitamins and minerals including vitamin B1, vitamin B2 (riboflavin), vitamin B6, vitamin E, and folate.

Thai basil leaves: Thai Basil leaves are beautiful with a deep green colour and slightly serrated edges. You can substitute with normal Basil but Thai basil has a strong, distinct flavour with notes of anise and licorice. It is peppery, slightly spicy, and has a hint of sweetness. The flavour profile is bolder and more pronounced than that of normal basil. Normal basil, or sweet basil, has a mild and sweet flavour with subtle hints of mint and clove. It is less pungent and has a more delicate taste compared to Thai basil.