Vegan Thai Green Curry is Thai cuisine and it’s one of my family favourites. The word “green” curry derives from the colour of the sauce, which comes from green chillies. Thai curry based on coconut milk and fresh green chilies, the colour comes out fluffy mild green. Green curry is goes well with white rice.
For Thai Green Paste
- 6 medium green chillies, de-seeded and roughly chopped
- 2 shallots, roughly chopped
- 2 inch piece of fresh ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 small bunch of fresh coriander, stalks and roots attached if possible
- 2 lemongrass stalks, chopped
- 1 lime, grated zest and juice
- 8 kaffir lime leaves, torn into pieces, if unavailable, use the grated zest of 1 extra lime.
- 1 inch piece galangal, peeled and chopped
- 1 tbsp coriander seeds, crushed
- 1 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 2 tsp light soy sauce
- 3 tbsp olive oil
Place all the ingredients and blitz into a paste in a food processor.
For Curry base
- 2 teaspoons coconut oil
- 500 g potatoes, ¼ sliced
- 1 cup green peas
- 1 cup whole-fat coconut milk
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- Fresh cilantro/coriander leaves for garnish
- salt to taste
- Bring a large pot of water to a boil. Add potatoes and cook until tender, about 8 minutes. Transfer to a large bowl and set aside.
- Add oil to the pot and heat over medium-high. Add the garlic and saute, stirring, about 20 seconds, until golden and fragrant.
- Add the green curry paste and green peas and cook, stirring, for 5 minutes.
- Now add the coconut milk, stir to combine.
- Add cooked potatoes to the pot and salt, bring to a simmer and cook 5 minutes.
Garnish with cilantro, if desired, and Serve with white rice.