Thai Green Curry Vegan

March 06, 2016

This demonstration includes a recipe for a vegan thai green curry paste and the green curry. It is healthy, delicious, and gluten-free. The burst of flavor in your mouth feels like the taste buds are having a party!

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For Thai Green Paste

  1. ½ cup fresh coriander leaves and stems
  2. 4-6 kefir lime leaves
  3. 10 thai green chillies
  4. 1 tablespoon galangal powder
  5. 2 tablespoon lemon grass powder
  6. 1 teaspoon ginger paste
  7. 1 teaspoon ground coriander powder
  8. ½ fresh blanched basil leaves
  9. ½ teaspoon salt
  10. ½ teaspoon ground cumin powder
  11. 1/3 cup coconut milk
  12. 1 teaspoon palm sugar

For Thai Curry

  1. 2 small carrots cut lengthwise
  2. 1 1/2 cups green beans cut lengthwise
  3. 1 diced red bell pepper
  4. 8 small diced asian aubergines (eggplants)
  5. 6oz diced extra firm tofu
  6. 14oz can coconut milk
  7. 2 cups water
  8. 1 teaspoon miso paste
  9. 2 teaspoon mirin
  10. 1 tablespoon palm sugar
  11. salt to taste
  12. juice of 1 lime


    For Thai Green Paste

    1. In a liquidiser / blender add all the Thai green paste ingredients and blend to a smooth thick consistency.

    For Thai Curry

    1. Heat a heavy bottom pan on medium high flame, add ¼ cup coconut milk, ¼ cup thai green paste. Saute for a 1 min.
    2. Add green beans, red bell pepper, carrots, tofu, asian eggplant / aubergines, sauté for a few 4 to 5 mins.
    3. Add remaining of the coconut milk and 2 cups of water.
    4. Cover pan and on a gentle heat, simmer for 5 to 7 mins or until vegetable are tender.
    5. Blend miso paste and mirin together and add.
    6. Add palm sugar, salt, lime juice.
    7. Serve hot with thai or black rice.

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