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:
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
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!
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