An aromatic, fresh and vegan Thai Green Curry Paste to make delicious dinners in a hurry.
Imagine gathering up all of the world’s most aromatic flavors in a single jar. The soothing citrus of lemongrass. The pungent nerve of ginger. The spice of coriander seed, the earthiness of cumin, the fire of green chili peppers and the lemony sass of cilantro.
I love Thai curry pastes with a passion because passion is the only sentiment that food so brazenly bold and beautiful can inspire. But my passion has a practical edge to it. Because in addition to being delicious, a Thai Curry Paste, like the Vegan Thai Green Curry Paste I have for you today, makes it so easy to get dinner on the table.
A dinner that, I know, will make me look like a genius and will make my family go, Yum!
I have shared Thai red, green and yellow curry paste recipes with you over the years, and they are all to be found in one place on my DIY spice mixes page. But I posted those recipes almost a decade or more ago, and things tend to get lost among the numerous posts I have on this blog, so I wanted to refresh it for you.
I’ve been making Thai curry pastes for almost all the time I’ve been vegan, because when I did go vegan in 2007, I really missed them. At the time Thai curry pastes bought off the shelf always contained fish sauce and were not vegan, so necessity dictated I learn to make my own. Not that they are difficult to make, not by a stretch. All you need to do is roast a few ingredients — cumin, coriander seed, peppercorns and fennel — and then bung it all into the blender with even more aromatics like the lemon grass and the cilantro and green chili peppers.
I use this green curry paste for many, many recipes, but my favorite is this easy Vegan Thai Green Curry with a truckload of fresh veggies that I’ll share with you next.
For now, I’ll leave you with this deliciousness.
More Thai recipes to try:
Vegan Thai Green Curry Paste recipe:
Vegan Thai Green Curry Paste
- Small skillet, blender or food processor
- 1/4 cup coriander seeds
- 2 tsp cumin seeds
- 2 tsp black peppercorns
- 2 tsp fennel seeds
- 1-inch piece ginger (sliced)
- 3/4 cup cilantro (roughly chopped)
- 12 green chili peppers (like serrano. Jalapeno is fine too)
- 3 stalks lemon grass (chop and use lower bulbous part only -- discard the woody tops)
- 4 large shallots (sliced)
- 10 cloves garlic (chopped)
- 1 lime (zest and juice)
- 2 tbsp tamari (or soy sauce)
- 2 tsp nutmeg
- 1/2 cup vegetable oil
- 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. Process into a smooth paste.
- Store the paste or any unused portion in an airtight jar in the freezer.