Delicious Vegan Thai Green Curry

Ingredients

The Green Curry Paste

2 to 3 tablespoons finely chopped coriander root

6 to 8 Thai green chillies

4 cloves garlic

3 Thai shallots

1 thumb-size piece galangal, finely chopped

½ thumb-size piece fresh turmeric

½ thumb-size piece finger ginger

1 stalk lemongrass, bashed and finely sliced

3 to 4 kaffir lime leaves, finely sliced

Vegetable oil, for frying

The Curry

400ml coconut milk

1 to 2 cups water or light vegetable stock

3 Thai green aubergines, quartered

2 small purple aubergines, sliced

1 carrot, sliced

6 baby corn, halved

Handful shiitake mushrooms

1 block firm tofu, cut into chunks

Handful deep fried tofu puffs

2 to 3 tablespoons light soy sauce

2 to 3 tablespoons sugar or palm sugar

Fresh coriander or Thai basil, to garnish

PREPARATION

Method

1. Make the paste

Using a pestle and mortar, pound coriander root, green chillies, garlic and shallots until broken down. Add galangal, turmeric, finger ginger, lemongrass and kaffir lime leaves. Continue pounding for 5 to 10 minutes until you achieve a smooth, fragrant green paste. 

COOKING

2. Fry the paste

Heat a generous amount of oil in a wok over medium heat. Add 2 to 3 tablespoons of the curry paste and fry gently for about 5 minutes until aromatic and slightly darker in colour.

3. Add coconut milk gradually

Add coconut milk a little at a time, stirring well between additions. Allow the mixture to bubble and reduce slightly before adding more. This gradual method helps intensify flavour and allows some natural oil from the coconut milk to separate at the surface.

4. Add vegetables

Once all the coconut milk is incorporated and simmering, add aubergines first as they take longest to soften. Follow with carrot, baby corn, mushrooms, firm tofu and tofu puffs. Add water or stock to loosen if needed. Simmer gently for 15 to 20 minutes until vegetables are tender.

5. Season

Stir in light soy sauce and sugar. Bring back to a gentle boil so the sugar dissolves fully. Taste and adjust balance, adding more soy for savoury depth or sugar for sweetness.

6. Finish

When the curry has a slight sheen of oil at the surface and vegetables are cooked through, remove from heat. Garnish with fresh coriander or Thai basil.

Serve with steamed jasmine rice.

School of Wok Tips

• Pound the paste thoroughly. Texture matters for full flavour extraction.

• Fry the paste slowly to release its essential oils before adding coconut milk.

• Add coconut milk gradually to deepen flavour and encourage natural oil separation.

• Simmer aubergines long enough to absorb the curry and soften fully.

FAQs

Can I use shop bought green curry paste?

Yes? Adjust seasoning carefully as store bought pastes often contain shrimp paste unless labelled vegetarian.

Why add coconut milk gradually?

Gradual addition helps emulsify the paste and intensifies flavour while allowing the curry to develop richness.

Can I freeze leftover curry paste?

Yes? Freeze in small portions and use as needed for future curries.