Recipe: Delicious Homemade vegan Thai green curry paste

Homemade vegan Thai green curry paste. In a small skillet, roast the cumin, coriander, fennel and peppercorns until lightly fragrant, about five minutes. Place the dry spices in a blender or food processor along with the remaining ingredients. Store the paste or any unused portion in an airtight jar in the freezer.

This vegan green curry paste is made from a blend of Thai spices, hot peppers, and fresh basil and cilantro. It whips up in minutes and can be used for seasoning your favorite Thai curries. Place broth or water in a shallow pan or a tall pot. You can cook Homemade vegan Thai green curry paste using 13 ingredients and 1 steps. Here is how you cook it.

Ingredients of Homemade vegan Thai green curry paste

It's 40 g of bird eye green chilli.
You need 15 g of big red chilli.
Prepare 20 g of garlic.
Prepare 40 g of shallots.
Prepare 2 tsp of coriander roots (finely chopped).
Prepare 2 tsp of Galangal (finely sliced).
Prepare 2 tsp of lemon grass (finely sliced).
Prepare 1 tsp of kaffir lime (use just green skin peeled) if you dont have this use lemon zest.
You need 1 tsp of ground white pepper.
You need 1 tbsp of coriander seeds.
It's 1 tsp of ground cumin.
You need 1 tsp of shrimp paste (use miso paste for vegetarian/vegan).
You need 1 handful of basil, (optional).

Then, stir in the green curry paste along with coconut milk. Season with vegan 'fish' sauce, sugar, salt, and stir to combine. In a medium saucepan over medium heat, fry the curry paste in a couple of tablespoons of coconut cream, skimmed off the top of the tin. Fry for a couple of minutes, until fragrant and bubbly.

Homemade vegan Thai green curry paste instructions

Pound all ingredients together in Mortar and pestle until all combine and form to a fine paste. You can add basil in the curry paste to make your paste more green..

Add the rest of the coconut milk, the kaffir lime leaves and the red bean curd and bring to a very low simmer. Place all ingredients in a food processor, chopper, or high-speed blender. Process well to form a smooth and fragrant Thai green curry paste. Taste the curry for salt and spice. If it's too salty, add a squeeze of fresh lime or lemon juice.