Vegan Thai Green Curry Paste

I remember my carefree days of being a baby vegan and not realizing that many foods I thought were vegan actually had hidden animal products such as chicken stock and fish sauce. Green curry was one of my go-to dishes that I thought was vegan if I ordered it with tofu, and I was so bummed to find out that it traditionally is made with shrimp paste, fish sauce, and chicken stock. Unless you’re lucky enough to have a vegan Thai restaurant or a super aware Thai restaurant that makes their own vegan green curry paste, you’re probably missing this dish as much as I am! This green curry is vegan, gluten free, spicy, and delicious af! This is how we made it:

Vegan Thai Green Curry Paste

Ingredients:

• 15 thai green chilies
• 2 cups cilantro leaves and stems, roughly chopped
• 3 shallots, chopped
• 4 cloves garlic, chopped
• 2 stalks lemongrass, chopped
• 1 kaffir lime, zested (about 2 tbsp of zest)
• 2 tbsp grated ginger
• 1 tbsp No Fish Sauce (recipe here)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• ½ tsp freshly ground black pepper

Steps to make Vegan Thai Green Curry Paste

Add all ingredients to a food processor, and blend until you have a smooth paste. Blend for about a minute, scrape down the sides, rinse and repeat. This makes about a cup of green curry paste which you can store in your fridge for about a week, or you can scoop 1 tbsp at a time into an ice tray to keep indefinitely as single servings!

You’ve got a handy vegan Thai green curry paste now. You can use it in lots of different meals like curries, soups, stir-fries, and marinades. Have fun trying out new mixes of veggies, proteins, and noodles or rice!

Loving our green curry paste? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!