Thai Green Curry ready in 30 minutes made by the store bought curry paste OR with homemade curry paste! Whichever way you go, the one essential step to make a really great green curry is to fry off the curry paste.
Make this with any vegetable of your choice. With a sauce this good, you can put anything in it – and it will taste amazing!
Thai Green Curry
The Evergreen Thai favourite is finally here!! We love the colour, the spiciness, and how fragrant the creamy sauce is.And we made it completely Vegan.
Luckily, when we make the curry paste at home, we can check on the spiciness substantially. Whether made with store-bought curry paste OR homemade curry paste. This can be a quick 30 minute Thai Green Curry made with store-bought curry paste – OR go all out with a homemade curry paste!
Storebought Vs Homemade
As much as I love homemade pastes and making curry pastes from scratch, it’s just not viable to do that every time you crave a curry.
It’s inevitable using any curry paste out of a jar rather than making it from scratch.To make up for the lack of freshness of the store bought ones what I do is freshen it up using fresh garlic, ginger and lemongrass.
I am lucky to have lemongrass in my backyard but in case you cannot lay your hands on fresh lemongrass, minced lemongrass in tubes would also work. Here it’s all about ‘fast and easy’
Thai green curry ingredients
Vegetable;While there’s no set rules about what goes in a Thai Green Curry, the most common combination seems to be,mushroom ,broccoli, eggplant and snow peas .One thing to keep in mind while making green curry is to add more greens like french beans ,broccoli and snow peas to enhance the green colour of the curry.
Proteins: Tofu is the most obvious choice for the protein fix. Use medium-firm tofu, pan-fried, or straight out of the packaging cut in small pieces. Peas are another great protein addition to the curry.
In addition to the curry paste, there’s actually not that many ingredients in Thai Green Curry.
- Coconut milk – full fat always! Fat is where the flavour is, if you use low-fat coconut milk the sauce will lack flavour. You could even use coconut cream if you want a richer version!
- Vegetable broth –Making vegetable broth from bullion cubes is totally acceptable if you do not have broth on hand.
- Sugar – for extra sweetness and balancing the flavour
- Kaffir Lime leaves – provides an earthy citrus fragrance to the sauce that’s inherent to green curry. nowadays, but if you can’t find it, then a lemongrass stalk will be a decent substitute. Freezes great – I almost always have some in the freezer. I use the lemon zest as a substitute as well.
- Thai Basil – Pretty much like the Italian Basil but with a more aniseed flavour.
- Lime juice –we finish off with a squeeze of lime.
Green Thai Curry
- 2 tablespoon coconut/peanut oil
- 1 small onion
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 carrot sliced
- 8-10 french beans chopped
- 1 red bell pepper cubed
- 1 cup sliced button mushrooms
- 1 cup broccoli florets
- 3 tablespoons Thai green curry paste or to taste
- 1 can organic coconut milk
- 1 teaspoon soya sauce or tamari
- 1 stick lemongrass tied in a knot
- 12 oz medium-firm tofu
- 1-2 Thai chilis or as per taste
- 1 lime juice + zest
- 8 Thai basil leaves torn
- Brown basmati rice for serving
Vegan Green Curry Paste
- 1 tablespoon coriander whole (or powder)
- 1/2 tablespoon cumin whole (or powder)
- 1/2 teaspoon turmeric (optional)(see notes)
- 1/2 teaspoon peppercorns (or powder)
- 1 1/2 tablespoons galangal/ginger
- 3-4 tablespoons chopped lemongrass
- ½ cup tablespoon sliced cilantro stem and roots
- 8-10 pieces garlic peeled
- 1 Kaffir lime /lime zest and juice
- 1 tablespoon salt to taste
- 1/2 cup sliced shallots/onion
- 8-10 green Thai chillies /green chillies
- 2 tablespoon peanut oil
- Heat oil in a wok (medium heat)about 3 tablespoons of the curry paste (or as per taste and brand ).
- Add finely minced onion, garlic, and fresh ginger. Add these to a large skillet over medium heat with a splash of water and allow to soften for about 5 minutes, until the onions turn slightly translucent.
- Next, add in the red bell pepper, carrot, beans, broccoli florets, sliced mushrooms, and give it a stir. Add 1 cup of vegetable broth and cook lightly to soften the vegetable.
- Add in the coconut milk and soy sauce. A classic Thai curry would have fish sauce, but since that isn’t quite going to cut it in our vegan version, soy sauce is an excellent substitute. Stir for a minute or two until the paste has dissolved into the liquid and everything is looking beautiful.
- Cut the medium-firm tofu into fairly large cubes and use a paper towel to squeeze out some excess water. Toss these into the pan along with the juice and zest of 1 lime and, if you’d like extra heat, 1-2 minced red Thai* chilis or paprika.
- Finally, allow this to simmer uncovered for at least 15 minutes, until the curry reduces and becomes slightly thicker, then add in a few sliced fresh basil leaves and cook for just another minute or so. At this point, give it a taste and add some salt or more curry paste if needed. When it’s perfect, ladle over fresh brown rice/quinoa/white jasmine or Basmati rice/sticky rice and enjoy.
Vegan Green Curry Paste – Method
- Toast coriander, peppercorns and cumin in a pan until light brown. You’ll hear the crackling sound when they're ready. Let the spices cool so they will grind easily.Grind the spices into powder one's cool.
- Slice shallots, lemongrass, galangal and cilantro into small pieces.(I use one lemongrass stalk)
- Slice thinly or grate the Kaffir lime/lime zest, about 1 tablespoon. They will grind into fine paste with smaller fibers.
- Add lemongrass and galangal into the mortar. Grind them into rough fibers. Add salt, garlic, kaffir lime zest and cilantro roots Add fresh green chilli peppers and leaves next. Pound until the mixture turns into a fine paste so that you can’t recognize individual ingredients.
- Store the paste in glass bottles refrigerated or freeze in small batches.
- Use 2-3 tablespoon of paste to make the curry or as per taste.
- Turmeric adds nutrition and enhances the color of curry. Omit in case turmeric is not available.
- Here I have used Indian Chillies which are spicy. Swap with other varieties in case you are looking for a milder version.
- Onion, ginger can be swapped with shallots and galangal.
- Jasmine rice is preferred along with the curry. Use Basmati /long grain rice if the other rice is not available.
- The role of salt in curry paste is to help with grinding and to act as a preservative. You may add more salt than what’s called for; just remember when you cook with it to taste your curry prior to seasoning.
- Keeps well for a month refrigerated (though it may brown a bit) and frozen for a month(freeze in small batches)