Make this creamy vegan Thai green curry recipe from scratch – with home-made curry paste and coconut milk- to wind up with a recipe that will truly impress!
There is something so satisfying about cooking a delicious recipe, completely from scratch! This creamy vegan Thai green curry is the perfect way to show off your culinary prowess with home-made curry paste and coconut milk.
With store-bought curry pastes so easily available I know you’re probably thinking – why not just use those? Well, I’ve always found that store-bought curry paste just doesn’t quite fit the bill and I’m thinking that many of you would agree… but by making your own you can easily customise ingredients to create the perfect paste for your taste buds that you will return to time and time again.
Not to mention that, with only a few tbsp of green curry paste needed for the meal, this home-made curry paste can be kept in the freezer for 2-3 months in perfect portion sizes! – That way, when you’re feeling like a quick & simple meal, you can simply defrost the paste and even use with a can of coconut milk if you’re really short on time, for a delicious vegan curry every single time.
Making home-made coconut milk is revolutionary as well, I promise!
It’s amazing how simple the process actually is to get brilliantly creamy, straight-from-the-source coconut deliciousness that you can use for the curry sauce as well as to cook the rice. Not to mention that it’s A LOT of fun to bash about a coconut after a stressful day!
Plus, as this creamy vegan Thai green curry is not only packed with lots of veggies but also tofu, this delicious vegan curry will more than hit the spot! But also feel free to swap out any of my veggie/protein suggestions for your own families’ favourites for a truly versatile recipe.
If you give this curry recipe a go then please let me know in the comments below! I’d love to hear what you think.
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For the home-made coconut milk:
- 1 whole coconut - coconut water and flesh
- 3 cups of filtered water
For the home-made curry paste:
- 5 green Thai chillies, deseeded & roughly chopped
- 3 shallots, roughly chopped
- 5cm/2in fresh ginger, peeled & grated
- 8-10 small garlic cloves, crushed
- a bunch of fresh coriander
- 3 lemongrass stalks, chopped
- 1 lime, juice & zest
- 10 kaffir lime leaves, torn into pieces
- 5cm/2in galangal, peeled & chopped
- 1 tBSp coriander seeds, crushed
- 1/2 tsp ground cumin
- 1 tsp pink peppercorns, crushed
- 1/2 tBsp soy sauce
- 2 tbsp olive oil
- a handful of Thai basil leaves
For the curry:
- 2 cups of coconut milk
- 3-4 tbsp curry paste
- 2 cups vegetable stock
- 3 small Thai aubergines
- a small bunch of baby aubergines
- 1 block Tofu
- 3-4 kaffir lime leaves
- a handful of baby corn
- a handful of mangetout
- 2 tbsp coconut sugar
- juice of 1 lime
- a handful of mushrooms
- 1 red chilli
- a few leaves of Thai basil
- 1.5 cups of rice
- coconut milk
- 1 tbsp coconut oil