Vegan Thai Green Curry Recipe

While an authentic Thai green curry calls for non-plant-based ingredients such as fish sauce and shrimp paste, you can certainly enjoy a vegan Thai green curry recipe with delicious flavours quite similar to the real thing. It’s all about embracing the ingredients you can include on a plant based diet rather than worrying about what’s missing. Better yet, because a vegan Thai green curry doesn’t stick to the rule book of ingredients, you can feel free to add extra nutritional greens and superfoods such as spinach or sugar snap peas (like we have this recipe). 

Another great thing about a plant based Thai green curry recipe is that there’s less room for mistakes. That’s not to say our vegan Thai green curry is foolproof but rather that by leaving out classic ingredients such as shrimp paste for example, you won’t overdo them in your recipe (fish based products like shrimp paste or fish sauce can be overpowering when measured by an inexperienced hand). 

The most important thing to remember when it comes to a vegan Thai green curry is that the vegan thai green curry paste is the star of the show. This, coupled with the kaffir lime leaves and palm sugar is what’s going to bring out the aromatic Thai flavours to the added vegetables and coconut curry sauce. Also be sure to make use of our vegan fish sauce, but if you can’t get your hands on this, lime juice is a reasonable substitute. 

Ingredients:

• 300g Cooked Thai Jasmine Rice
• 50g Vegan Green Curry Paste
• 500ml Coconut Milk
• 200g Thai Round Eggplants (cut into quarters)
• 50g Sugar Snap Peas
• 50g Spinach
• Handful of Kaffir Lime Leaves
• 1 Lime, juiced 
• 1 Tbsp Vegetable Oil
• 1 Tsp Salt
• 2 Large Thai Green Chillies (Optional to garnish or increase spice level)

CHECK OUT OUR RECIPE VIDEO GUIDE

COOKING INSTRUCTIONS:

1. Begin by blending the spinach with 100ml of coconut milk and set aside.
2. Then add 1 tbsp of vegetable oil to a pan and heat, followed by adding 1 tbsp of curry paste, stirring gently for 2 minutes.
3. Pour 400ml of coconut milk into the pan, stirring further until the mixture is well combined.
4. Next, add 1 tbsp of vegan fish sauce, lime juice, salt and palm sugar. Adjusting the measurements to your taste preference if necessary. 
5. Now stir in the spinach and coconut milk blend. Adding a vibrant green colour to the curry.
6. Follow by adding the round Thai eggplants, simmering the curry for 3 minutes before adding the sugar snap peas and simmering for another 3 minutes. 
7. Finally sprinkle a handful of kaffir lime leaves into the curry and stir. Then serve with the Thai Jasmine rice.