This delicious vegan green Thai curry has a lot of ingredients and can look like a complicated dish but its actually quick and simple. It Only requires one pot and a food processor/blender and is extremely rich in flavour. The green colour comes from the green chillies used n the recipe. You can use more or less chillies depending on how spicy you want it. if you want to use more chillies for a greener colour you can de-seed the chillies for less heat.
Some vegetables you find in a green curry in Thailand are rare and hard to find in other parts of the world, but the ingredients I have used for this recipe are also found in green curries in Thailand. I did not use tofu in the recipe but it works really well in this dish Courgettes are also a popular option which I did not use this time.
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- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 cloves of garlic
- 4 green chillies
- 4 stalks of lemongrass
- Hand full of fresh coriander
- 1 Shalott
- Juice of 2 limes with a little zest
- 2 tbsp of oil
- Salt & pepper
- 2 tins of coconut milk
- 4 or 5 dried lime leaves
- 1 carrot
- 1 red pepper
- 1 head of broccoli
- 2-3 portions of rice
To make This amazing vegan green Thai curry do as follows. Slowly roast 1 tsp cumin seeds and 1 tsp coriander seeds. Roast them on a very low heat and be careful not to burn them as it will greatly affect the taste of the curry. Prepare and rinse 3 cloves of garlic, 4 green chillies, 4 stalks of lemongrass, a hand full of fresh coriander, 1 Shalott and the juice of 2 limes with a little zest.
Roughly chop the ingredients up, no need to finely chop them as they are going to be blended in a food processor. It is advisable to finely chop the lemongrass however because if you don’t your curry can be prone to having hard bits of lemongrass in it.
Once prepared add all the ingredients into a food processor along with the roasted cumin and coriander seed. Add 2 tbsp of oil and add salt and black pepper. Note: The non-vegan version of this dish uses a fish sauce which is very salty, so if this is the first time you have made it without the fish sauce be prepared to add more salt than usual. Blend the ingredients until you have a fine paste.
Take the green Thai curry paste and fry it for 5 minutes on a medium heat in a large pan. No need to add any oil as it is already in the paste.
Now In the same large pan simply add 2 tins of coconut milk and give it a stir. Add 4 or 5 dried lime leaves. Note: you do not eat the dried lime leaves they are simply a flavour enhancer. You can either take them out once the dish is prepared or pick them out as you eat.
Now you are ready to add your preprepared vegetables of choice. In this case 1 carrot, 1 red pepper and a head of broccoli. Stir well and let it simmer for 25 minutes. Don’t forget to taste as you go and add more salt if required for your pallet. If You are serving this dish with rice you can make it whilst the vegan green Thai curry is simmering.
Once you are satisfied the food is cooked and ready to eat serve and enjoy.
If you enjoyed this vegan comfort food recipe be sure to check out our other tasty vegan recipes on our recipe page.