Blog

- Feb 7

Vegan Thai Green Curry Paste

When making this Thai-inspired green curry paste, your whole kitchen will be filled with a lovely, aromatic scent. It's worth making this curry paste just for that reason, but even better than the aroma is the taste of the paste when actually enjoyed as a base for curries, soups, sauces, and so much more.

Vegan Thai Green Curry Paste

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Yield: 1 cup Prep Time: 15 min Cook Time: 10 min Total Time: 25 min

INGREDIENTS

1 Tbsp (6 g) coriander seeds

1 tsp (3 g) cumin seeds

1 tsp (3 g) white peppercorns

¼ cup (30 g) fresh cilantro

4 green chilis, deseeded

5 cloves garlic

3 stalks lemongrass

2 shallots, roughly chopped

1 kaffir lime, zested and juiced* (or sub regular lime)

2 Tbsp (18 g) grated fresh galangal (also known as Thai ginger)

2 Tbsp (30 mL) sodium-reduced soy sauce (sub to tamari if GF)**

2 tsp (6 g) ground turmeric**

½ tsp salt

Directions

In a small pan over medium-high, toast the coriander seeds, cumin seeds, and white peppercorn for 4 - 5 minutes, stirring continuously. Toast until darkened in colour and fragrant. Add to a grinder, or mortar and pestle, and crush the spices until you're left with a powder.
To a food processor, add all the ingredients and blend until you reach a smooth paste.
This paste can be used in any way you like; try it in ourCoconut Thai Green Curry Noodle Soup recipe, for example!

Notes

* Traditionally in Thai cuisine, kaffir lime is used. We couldn't find fresh kaffir limes at our local grocery stores, so we used a regular lime instead. If you do use kaffir limes, use one extra if desired for a more intense flavour.
** Shrimp paste is an ingredient found in many authentic Thai curry paste recipes. In our version, we replaced this with soy sauce and turmeric, to add a salty and rich flavour. The turmeric adds a more yellow color to this paste, so if you'd like a more deep green colour for your curry paste, simply omit the turmeric.
Storage: the curry paste can be stored in an air-tight container in the fridge for up to 1 week.