Recipes from Bangkok: Vegan Thai Green Curry

Thai green curry is one of my FAVORITE curries of all time (and it's also one of the spiciest). I discovered this fabulous vegan and gluten-free recipe in a cooking class in Bangkok, Thailand. The Thais are some of the best cooks on the planet, making Bangkok one of the culinary capitols of the world! In order to make this delicious and authentic recipe you will need the following ingredients:

Curry Paste Ingredients

  • 1 stalk fresh lemongrass, sliced finely and minced

  • 2 tsp. ground cumin

  • 1 tbsp. ground coriander

  • 3 tbsp. wheat-free soy sauce

  • 2-3 green chilies, sliced

  • 1 tbsp sugar

  • 1/4 cup shallot or purple onion

  • 4 cloves garlic

  • 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors

  • 1 thumb-size piece ginger, grated

  • 1 loose cup chopped fresh coriander leaves

  • 2 tsp. salt

  • Handful fresh basil

Other Ingredients: 

  • 1 can coconut milk

  • 1 cup vegetable stock

  • 2 kaffir lime leaves or substitute 2-3 bay leaves

  • 1.5 cups firm tofu sliced into cubes

  • 1 cauliflower, sliced

  • 1 carrot, sliced

  • 1/2 cup of mushrooms, sliced

  • 1 handful snow peas

  • fresh basil

  • 1/4 cup mung bean sprouts

  • 4-5 tbsp. oil for frying 

To cook:

  1. Put all 'Curry Paste Ingredients' in a food processor or blender and then add 1/3 can coconut milk or enough to blend ingredients. Be sure to blend them well!

  2. Heat a frying pan over medium-high head. Drizzle in oil and then add paste from blender or food processor. Stir-fry for about 3 minutes.

  3. Add stock plus lime leaves or bay leaves. When sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer. Add carrots plus tofu. Simmer 7-10 min, or until the carrot  is soft enough to pierce with a fork.

  4. Finally, add bell pepper and cauliflower. Stir and continue cooking for 5 more minutes until vegetables are cooked to your satisfaction. 

  5. Reduce heat to low and add about 1/4 cup more coconut milk. Stir until the coconut milk dissolves and do a taste-test. Add salt or soy sauce as needed. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.

  6. To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil and mung bean sprouts. I recommend cooking up a bowl of jasmine rice to accompany the curry.