Vegan Thai Green Curry

Day 9 in the 2016 Vegan MoFo: Something Different – Cook a cuisine you’ve never tried before. Or, one you don’t make often enough. I love a thai green curry but don’t make one often enough! I bought all the ingredients for one recently and used them all (except the lemongrass) in other stuff! Gah! Here’s one I made a while ago…


  • 2 cloves of garlic, chopped
  • 1 inch of fresh ginger, choppedOLYMPUS DIGITAL CAMERA
  • 2 green chillies, chopped
  • 1 stick of lemon grass, peeled and chopped
  • Dash of toasted sesame seed oil
  • ½ can coconut milk
  • Zest of ½ a lime
  • 2 Kaffir lime leaves
  • ½ block smoked tofu, chopped
  • 1 onion, chopped into large chunks
  • ½ green pepper, sliced
  • Small handful green beans, halved
  • Small handful sugar snaps or peas
  • 1 medium pak choi, chopped
  • Large handful fresh coriander (cilantro), chopped
  1. Soak the lemongrass for an hour or so in cold water to soften it.
  2. Put the garlic, ginger, chillies and lemongrass in a blender and blend into a soft paste.
  3. Heat a small pan over a medium heat and add the sesame oil then add the paste and cook for one minute.
  4. Add the coconut milk, lime zest and leaves and turn off the heat.
  5. Heat a wok or large frying pan and add a little sesame oil and fry the tofu and onion until it starts to colour.
  6. Add the pepper, beans and sugar snaps and fry for 3-4 minutes then throw in the pak choi and cook for a further minute.
  7. Add the coconut sauce and most of the coriander stir and serve over rice. Garnish with the remaining coriander.


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3 Responses to Vegan Thai Green Curry

  1. Pingback: Pink Cabbage Salad | Rosa Krautsalat – VGNGF = vegan, glutenfree, delicious.

  2. Jenny says:

    It looks great! I’m always too lazy to make my own curry paste (and the ingredients can be a bit pricey too), so I’m doubly impressed by your efforts.

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