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.
The Creamy Vegan Thai Green Curry recipe:
Makes: 4-5 servings
Preparing Time: 40-45 minutes (includes cooking time)
- 1 whole coconut – coconut water and flesh
- 3 cups of filtered water
- 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
- 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
For the rice:
- 1.5 cups of rice
- coconut milk
- 1 tbsp coconut oil
- For home-made coconut milk, you need the water and flesh of 1 coconut. I know this might look super difficult but this is actually really easy to achieve, simply make a tiny hole in the coconut to drain the liquid inside ( which is delicious to drink!), bash the coconut a few times on its side till it cracks open and then you’ll find it surprisingly easy to pull out the flesh.
Blend the coconut flesh with 3 cups of water. Once you obtain a uniform texture, pour the liquid in a nut milk bag and squeeze out all the milky liquid.
- To make the curry paste, blend all the ingredients by gradually adding them to the food processor/blender. I’d suggest starting with the harder & bigger ingredients like the spices, shallots, ginger, galangal, and garlic as these need slightly longer to properly blend.
Then you can gradually add the rest of the ingredients including the lime leaves, Thai basil leaves and coriander at the end, as these will blend quickly.
Blend until you obtain a smooth green paste. And as I’ve mentioned previously, you can then freeze this home-made curry paste and keep it in the freezer for 2-3 months as you only need a few Tbsp’s per batch.
- Before making the curry, I like to first prepare my rice. To do this start by rinsing the rice well, 3-4 times until the water comes out clear as this will wash away starch to leave you with fluffy, non-sticky rice! Then you can soak it in hot water for 5-10 minutes while you prepare all the vegetables for the curry.
- To have the rice and curry ready to be served at the same time, I like to begin their cooking at the same time so – for the rice: Add 1 tbsp coconut oil to a saucepan and stir fry the rice for 3-4 minutes, stirring constantly so it doesn’t stick to the pan. Then, add home-made coconut milk and leave it to simmer for 10 minutes.
- To make the curry, pour 1 cup of coconut milk into a saucepan, add 3-4 tbsp of the green curry paste and the mushrooms. Leave it to cook on high power for 2-3 minutes before adding the vegetable stock and the 2nd cup of coconut milk. Reduce the heat, add the aubergines and tofu and leave to simmer for another 2-3 minutes. Add the baby corn and the red chilli and simmer for another few minutes. Finally, add the lime leaves, the mangetout, the lime juice, Thai basil leaves and coconut sugar. Simmer for another 2-3 minutes or until all the veggies have softened to your liking.
This delicious creamy curry is now ready to be served.
- Serving suggestion – add some rice into coconut bowls then pour curry over it. To top it all, you can add a couple of Thai basil leaves. Enjoy! Plus, any leftovers can be kept in an airtight container in the fridge for a couple of days and re-heated when needed.
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. And, as always: