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This Thai Green Curry Is Yum, Yum, Yum, And It’s Vegan!
I just love Thai food, and thankfully this is one of those cuisines that can easily be adapted for vegans, and I’m not talking about just replacing the meat.
The essence of the Thai green curry is in the fresh and fragrant ingredients used, such as lemongrass, green chilli, lime, shallots, etc.
All plants, so making it vegan is super easy.
Start With Fresh Ingredients
Thai Green Curry Paste From Scratch
You’ll need the Thai green curry paste to make this delicious curry.
You can find the recipe to my “make from scratch” Thai green curry paste here 👇https://winkyfarm.com/wp-admin/post.php?post=1723&action=edit
With the paste in hand, its a matter of adding the coconut cream, stock, lime juice and a little seasoning to finish this delicious Thai green curry.
And The Taste, Simply Delicious
Filled with all the flavoursome ingredients that Thai curry is famous for, this vegan Thai green curry will sure hit the spot without any fish sauce or shrimp paste added.
Delicately sweet, by the 100% pure coconut cream and palm sugar.
The green chilli, gives it that hint of heat as well as that vibrant green colour.
And the kaffir lime leaves, together with the Thai basil, just finishes this dish off beautifully 👌🏻.
Served with an assortment of toppings, accompanied with rice and roti bread, you won’t believe it’s homemade and that it’s vegan!
Do try it for yourself!
Vegan Thai Green Curry
The essence of Thai green curry is in the fresh and fragrant ingredients used. All plants, so making this receipe vegan is super easy.
- 2 tbsp coconut oil
- 180 grams Winkyfarm Thai green curry paste
- 1 litre chicken style stock * refer to notes
- 540 ml 100% pure coconut cream
- 3 kaffir lime leaves
- 4 tbsp palm sugar
- 2 tbsp lime juice
- 250 grams tofu puffs/fried tofu
- 100 grams baby eggplant cut in half
- 150 grams sugar snaps
- 1 red capsicum roughly chopped
- 1 zucchini roughly chopped
- 10 grams Thai basil
- 1 red chilli sliced
In a medium size saucepan, quickly blanch the sugar snaps, eggplant, red capsicum, zucchini and tofu till just cooked.
Drain, rinse in cold water to retain the colour, then set aside till ready to use
In a large pot, heat coconut oil and quickly cook the homemade Thai green curry paste till fragrant and paste begins to thicken.
Then carefully add stock (may splatter) and bring soup to the boil.
Add coconut cream, lime, kaffir lime leaves & palm sugar and bring to the boil.
Turn the heat down and let it simmer for 20 min or until ready to serve.
When you are ready to serve, quickly put all the blanch vegetable and tofu in the hot curry and serve immediately.
Garnish with some sliced red chilli and fresh Thai basil
Serve curry with rice or roti bread.
*Chicken Style Stock – To give it that extra flavour, I use chicken style stock to the dish, but don’t worry, were not using real chicken.
Just look for the stock that says “chicken style”, they’re usually just vegetable stock with added seasoning for flavour and no chicken is really used.
Be sure to check the ingredients label, just to be sure, or alternatively you can use vegetable stock if you prefer.
To get that lovely fragrant and sweet authentic flavour, be sure to use 100% coconut cream. Regular coconut cream usually contains water so is less than 50% coconut, which really dilutes the flavour. So be sure to get the 100% to get that authentic taste 👌🏻
Vegetable and tofu toppings used in this recipe is what I like to eat. Sometimes I mix it up depending on what I feel like, you’re more than welcome to change the topping more suited to your taste.
The choice and number of topping used will change the prep time.
I recommend pre cooking your vegetables and put them in just before you serve, to insure the vegetables stays firm when consuming. Otherwise vegetable will be overcooked and can thicken the soup.
*Nutrition information is approximate and is meant as a guide only*