MARCH SPECIAL: PLANT-BASED THAI GREEN CURRY

Updated: Mar 4



Let me share with you a Thai green curry recipe that is mild and can be enjoyed by (almost) everyone:


Plant-Based and Mild Green Curry Green curry paste (8 people)


Ingredients for the curry paste

  • 150 grams mild fresh green chillies

  • 1 head garlic

  • 3 shallots – small shallots about 2 tbsp in total

  • 1 thumb sized chunk of galangal

  • 5 cilantro roots coriander

  • 1 kaffir lime zest

  • 2 stalks lemongrass

  • 1 tbsp. white peppercorns

  • 1 tsp. coriander seeds

  • 1 tsp. cumin seeds

  • 1 tsp. salt


Other ingredients for the curry:

  • Green curry paste

  • 2 – 3 cups of coconut milk (very good quality with 70% coconut)

  • 2 cups of water

  • 2 tsp of vegetable powder

  • 2 tins of bamboo shoots (800g)

  • 6 – 10 stems of Thai sweet basil

  • 4 large red mild chillies, deseeded and sliced at an angle

  • 20 kaffir lime leaves (frozen is fine)

  • Salt to taste


Method:

  • Pound the curry paste

  • Prepare all vegetables

  • Add some coconut milk in a large saucepan

  • Add the curry paste  for 4 to 5 minutes, stirring occasionally

  • Add the water, the stock powder, 2 cups of coconut milk and turn the heat up

  • Add the kaffir lime leaves, red peppers and bamboo shoots

  • Bring gently to the boil, then simmer for 10 minutes, or until reduced slightly

  • Adjust seasoning

  • Switch off and add the sweet basil leaves

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