Vegan Thai Green Curry

Thai Green Curry is something I have always wanted to cook but never gotten around to. By that I mean I have always either bought from a takeaway or purchased a sauce and added my own chicken. Well since going vegan, I have been meaning to make it from scratch for a while now, as premade sauces or takeaways nearly always contain fish sauce.

Thai Green Curry 3

I am so glad I did because the recipe I have finished on is SO much better than any premade sauce and it is SO easy. I really like this recipe, it took me a good few attempts of nearly having it right, but I feel I finally got it.

I am not 100% sure on the authenticity of it. I am almost certain that traditional (proper) Thai curry contains ingredients that are difficult to get in this side of the World, but to be honest, that is not what this site is about. It is about making healthy, plant based recipes by the everyday man and woman. That is you and me!

Check it out, I am really happy with this one.

Thai Green Curry 1

Serves 4


  • 500g firm tofu, drained and pressed dry in-between paper towel
  • 400ml coconut milk/light coconut milk
  • 250ml (1 cup) vegetable stock
  • 1 red/green chilli, chopped
  • 1 carrot, sliced at an angle
  • 1 pepper, sliced
  • 200g flat green beans (sugar snap beans), ends trimmed
  • 1 lime
  • salt and pepper

For The Paste:

  • 4 spring onions, peeled and washed, cut into smaller pieces
  • 1 stalk of lemongrass, ends trimmed and outer layer discarded
  • 1 green chilli, chopped
  • 2 cloves garlic
  • Small piece of ginger, peeled
  • Small bunch coriander, washed (reserve some for some poncey garnich)
  • 1 tablespoon olive oil, plus a little extra if needed
  • 1 tablespoon soy sauce
  • 1 teaspoon dried coriander
  • 1 lime, juiced
  • salt and pepper

Thai Green Curry 2

Cook it:

  1. Cook the tofu. Preheat an oven to 230 degrees Celsius and then add the tofu on a baking paper lined baking tray. Heat for 15 mintues, flip, heat for 10 minutes, flip heat for 5 minutes and then set aside
  2. Meanwhile, start by making the paste.  Add all the ingredients except soy sauce, oil and lime juice to a food processor. When it has been “Bez’d” (well mashed, geddit?) add the reserved ingredients as the food processor is still running by taking the cap off the lid. Let it spin a while and then turn off and scrape down the sides. Then turn it back on and make it Bez’d again. It should look like a proper minging, yet amazing tasting paste. If it is a little dry add a bit more oil and mix again
  3. Heat a saucepan or large saute pan over a medium heat and when hot, add a tablespoon of oil. Swirl around the pan to cover all the base
  4. Add the carrot, pepper and green beans and fry for 5 minutes
  5. Pour in the paste and make sure all the veg are covered
  6. Pour in the coconut milk and veg stock. Turn heat to high until it starts to boil then lower, cover and simmer for about 15 minutes
  7. Remove the lid, add the tofu and simmer for a further 10 minutes
  8. Season with salt and pepper and check for balance
  9. Serve sauce on top of rice to soak up the sauce, with a small wedge of lime

Recommended Tunes:


John Frusciante “The Empyrean”

Frusciante’s final solo album as a guitar God. Everyone has an opinion on what he has done since. I like the Trick Finger album for example, but THIS is where he peaked in my opinion. It opens up with one of the all time most obvious rip offs ever “Before the Beginning” which is almost exactly the same as Funkadelics “Maggot Brain” but I saw an interview with him where HE said it was totally intentional. What follows is a journey into the great mans mind and whatever peoples opinios on what he has done since, they should respect what he did before.

Frusciante will always be my hero. No matter what I got into later in life. He is a true musician and one of the last genuine geniuses.

Listen – but do yourself a favour and buy it on vinyl!!



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