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Vegan Thai green curry

A bright, colourful, healthy Thai green curry made with homemade paste.
Servings: 2


Thai Green Curry Paste

  • 100 g green bird's eye chillies stems trimmed
  • 30 g/8cm length galangal no need to peel
  • 100 g/7 stalks lemongrass trimmed of base and tough outer leaves
  • 3 kaffir limes zest only
  • 12 coriander roots
  • 15 g/6cm length fresh turmeric root
  • 50 g/1 medium head garlic peeled
  • 100 g/14 purple Thai shallots peeled
  • 3 heaped teaspoons red bean curd or preserved tofu

Thai Green Curry

  • 2 heaped tablespoons curry paste
  • 400 g coconut milk rested so the cream and water separates
  • 5 kaffir lime leaves
  • 1 heaped teaspoon red bean curd or preserved tofu well crumbled
  • soy sauce or salt to taste
  • juice of half a lime or to taste
  • freshly ground pepper white is traditional, but I used black
  • 1 red pepper sliced into bite-sized pieces
  • 200 g mixed Asian mushrooms or similar
  • 200 g buckwheat noodles
  • 1 heaped tablespoon vegetable stock paste



  • Add all ingredients to a high-powered blender and blend until finely chopped. Add a splash or two of water and continue to blend until you achieve a purée. You will most likely need to scrape the mixture down a few times as you blend, and you may need to add another splash of water.


  • Put on a pan of water for the noodles. Fill a medium-large pan about half way with water - you not want to add a huge volume of water, as you will use the starchy cooking water as an ingredient in your curry broth.
  • Start heating a large, heavy frying pan (I used a cast iron skillet) over medium-high heat - this is for sautéing your peppers and mushrooms.
  • In a medium saucepan over medium heat, fry the curry paste in a couple of tablespoons of coconut cream, skimmed off the top of the tin. Fry for a couple of minutes, until fragrant and bubbly. Add the rest of the coconut milk, the kaffir lime leaves and the red bean curd and bring to a very low simmer.
  • Start cooking the noodles and sautéing the vegetables. If you're worried about timing the vegetables exactly to match the noodles and the broth, you can keep them warm in a low oven while you finish the rest of the meal.
  • When the noodles are ready, strain over a bowl to catch the cooking liquid and add about 200ml to the curry broth. Taste the broth and season to taste with salt/soy sauce, freshly ground pepper and lime juice. Make sure the broth is properly seasoned - it is during this step that the meal could stand or fall, as the salt and other seasonings are what will allow the paste ingredients to shine!
  • If you want to remove the lemongrass fibres, strain the curry broth into the bowl you used for the noodle cooking water.
  • Divide the noodles between to large bowls, ladle over the broth and top with the sautéed vegetables. Top with fresh, chopped coriander and serve with extra wedges of lime, sliced red chilli and soy sauce on the side.


You can cook the noodles in the broth, saving one dirty pan and giving the curry great body, but the noodles will not keep well if you're planning leftovers, so bear that in mind.
The paste recipe makes enough for 7-8 two-people servings. It will keep for about a week in the fridge or for several months in the freezer.