Make your own Thai Green Curry Paste using this recipe and then use it in a delicious vegan Thai green curry with tofu and vegetables.
I’m not one of those food snobs who think that absolutely everything I cook has to be made from scratch. Though I believe that the results are usually better (and more nutritious) when all the ingredients are homemade, I’m not above using packaged ingredients, such as vegetable broth or canned beans, when the ingredients aren’t polysyllabic. I usually draw the line at using pre-mixed spices, though I make an exception for my beloved Maharajah curry powder and for more time-consuming seasonings like Thai curry pastes.
So the first time I made this dish, I used green curry paste from a can, and it was delicious. It wasn’t food snobbery that led me to make my own green curry paste, but curiosity–a desire to see how all the individual ingredients combine to create something completely new. And in the process I found that the beauty of homemade curry paste is that you can still taste all the individual components–the heat of chiles, the sparkle of lime–a quality that’s lost during processing and canning. Homemade really is better.
But….It’s not so much better that you should pass up making Green Curry with Vegetables and Tofu if you’re short on time or can’t find all of the ingredients for the curry paste. Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months. You’ll be able to make four to six batches of green curry from this one recipe:
Thai Green Curry Paste
Ingredients
- 1 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1/2 teaspoon black peppercorns
- 5 medium green chilies such as Serrano, stems removed and cut into large pieces
- 3 stalks lemon grass white part only, chopped
- 2 shallots peeled and quartered
- 8 cloves garlic peeled
- 1 inch piece fresh ginger peeled and cut into pieces
- 1 grated rind of 1 lime
- 1/4 cup cilantro leaves or Italian parsley (optional)
- 2 tablespoons water (more as needed)
Instructions
- Toast the coriander and cumin seeds in a small, dry skillet for about two minutes over high heat or until they become fragrant. Remove them to a bowl and allow to cool. Then grind them and the black peppercorns in a spice mill or coffee mill until powdered. (You may also grind them in a mortar and pestle).
- Place the spices and all remaining ingredients into a food processor and process until it’s a thick paste, stopping to scrape down sides as needed. Add more water, if necessary to keep the mixture moving, and be careful not to breathe in the fumes as you remove the cover (I know this from experience!)
- Place in a tightly covered jar and refrigerate. Use within 2-3 weeks or freeze for later use.
Notes
Nutritional info is approximate.
Long-time readers may notice that this is the first time that cilantro has appeared as an ingredient in one of my recipes. As I was researching green curry paste, I found that some recipes contained cilantro leaves, stems, and roots, while others called for just the roots or no cilantro at all. As someone who is genetically predisposed to think cilantro tastes like soap, I couldn’t quite bring myself to add it to my curry paste. And then I read in Real Vegetarian Thai that Nancie McDerMott used cilantro or Italian parsley only to add green color to the paste. So I opted for the parsley (which you can’t even taste in the finished recipe) and sprinkled chopped cilantro over my cilantro-loving husband’s bowl of curry.
Thai Green Curry with Vegetables and Tofu
Ingredients
- 1/4 cup raw cashews
- 1/4 cup dried, unsweetened coconut
- 2 cups water
- 1 1/2 teaspoons cornstarch or arrowroot powder
- 1 large onion halved and thinly sliced
- 2 cloves garlic minced
- 2-3 tablespoons green curry paste
- 1 cup vegetable broth
- 2 tablespoons lite soy sauce (or gluten-free tamari)
- 1 14-ounce package extra-firm tofu cubed and lightly pressed(see variations below)
- 4 cups swiss chard leaves thinly sliced (see variations below)
- 1 bunch asparagus ends trimmed and stalks cut into 1-inch pieces
- Juice of half a lime
- 1 teaspoon sugar agave nectar, or sugar substitute
- salt to taste
- 2 tablespoons chopped fresh cilantro to garnish
Instructions
- Place the cashews and coconut into a 2-cup measure and add water to reach the 2-cup line. Allow them to stand as long as possible, preferably several hours (but 20 minutes will do in a rush). When ready to use, transfer to a blender and blend at highest speed until as smooth as possible. Add cornstarch and blend again to combine. Set aside.
- Heat a large, non-stick wok or pan and add the onions. Cook until they begin to soften, adding a splash of water if necessary to prevent sticking, and then add the garlic and curry paste and cook for another minute.
- Blend the coconut mixture again briefly and add it to the wok. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.
- Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over brown rice, garnished with chopped cilantro.
Notes
Nutritional info is approximate.
For another way to use your Thai green curry paste, check out my recipe for Green Curry Tofu Cakes, a take-off on Thai Fish Cakes.
More Green Curries:
- Green Curry Tofu Scramble at Show Me Vegan
- Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream by Messy Vegetarian Cook
- Easy Green Curry by Vegan Dad
- Thai Eggplant in Coconut Curry by Herbivoracious
Please Pin and Share:
Vibeke
April 28, 2011 at 10:10 amYou have outdone yourself!!! WOW!!!! I’m impressed. 🙂
Sara @ Veggies For Real
April 28, 2011 at 10:20 amGreen curry is my favorite. A friend of mine and I often joke that it’s our barometer for the quality of a Thai restaurant. Despite my slight obsession with it, I’ve never made it at home. Thanks to you I now have no excuse! It looks delicious.
Kip
April 28, 2011 at 10:35 amWhy haven’t I ever thought of adding asparagus to Thai curries before seeing your picture (which has me craving green curry now, by the way)? I often use store bought curry pastes, but you’re right that the difference is super noticeable when you try a fresh made one. The flavours are so much brighter and distinct! Thanks for the recipe.
Pk
April 28, 2011 at 10:56 amLike Sarah and Kip, I’ve never made my own green curry paste either. I’ve often looked at the bottle and wondered how they get all the magic inside, putting it back in the fridge after taking what I needed, thinking that making it from scratch was beyond me.
I am definitely going to try this.
And then maybe I’ll tackle the other thing that I have convinced myself is beyond my ability: pickled limes.
Wendy (Healthy Girl's Kitchen)
April 28, 2011 at 11:28 amBeautiful. Can’t wait to make this one when my kitchen is done being renovated. It’s going to be at the top of my To Do list!
Mary (What's Cookin' with Mary)
April 28, 2011 at 12:17 pmYou made your own curry paste?! I am impressed. When I saw the title of the recipe in my reader I was thinking… I have a tub of green curry paste I need to use .. lol. …but I’m pretty sure making my own would blow that out of the water.
Marta
April 28, 2011 at 12:34 pmThat looks great! I’ve never had a green curry before, I usually use a red curry paste. I’m just curious if you have a recipe for that (I’m tempted to just use the set of ingredients on the back of the jar and experiment, but afraid my proportions will be way off)?
Robin
April 28, 2011 at 12:36 pmHa, I love the cilantro footnote! I totally hear yah. I want to like it, I do…but it’s so wretched! Interesting point though from McDermott, but I’ll still probably follow your strategy.
Thanks for another lovely post!
Laina
April 28, 2011 at 12:56 pmLooks delicious, Susan. Unfortunately we don’t have an Asian Market. But what I’m planning to do it to go to the nursery and see if they have lemon grass. I’ll plant some and wait until it grows enough so that I can try this recipe.
If the supermarket doesn’t have serrano, can jalapenos be substituted? Would you use less or more?
SusanV
April 28, 2011 at 2:13 pmLaina, jalapenos are supposedly milder than Serranos, so you would probably use more. I wouldn’t use more than 6 jalapenos, though.
I would love to grow my own lemon grass! I’m going to have to look for it in the nursery.
Laina
April 28, 2011 at 4:56 pmI grew it one year, but didn’t know what to do with it and it grows really well. Took up a lot of my garden so since I wasn’t using it I pulled it out. Now I wish I hadn’t. 🙁 Silly me. So I’ll try to plant another one if I can find it at the nursery. I could mail you a plant if you can’t fine one there. 🙂
SusanV
April 28, 2011 at 10:42 pmIt’s so sweet of you to offer! Let me look around here first. I know of someone local who grows lemongrass so it must be available here–I just need to find it!
Hannah
April 28, 2011 at 1:04 pmHow many servings does this make?
SusanV
April 28, 2011 at 1:31 pmIt makes 6 servings. Thanks for pointing out that that got left off!
Cecilia Nash
April 28, 2011 at 1:51 pmDear SusanV
Do you have as cookbook…if so, let me know where I can purchase it. Your recipes are awesome, OMGoodness, & so healthy!….Cecilia
SusanV
April 28, 2011 at 2:11 pmThanks for the interest! I don’t have one yet, but I’ll be sure to announce it when I do.
Tiffany
April 28, 2011 at 2:23 pmSusan, the green curry looks fabulous! Good for you for making the paste from scratch (although like you, I have no issue with using pre-made paste, which often works just fine). It never occurred to me to make cashew-coconut milk to replace canned coconut milk, but what a great idea. Thanks for sharing!
Allison
April 28, 2011 at 3:23 pmThis looks amazing! I am going to make it a.s.a.p.!! One question: If I use a little oil for the onion saute which oil would you recommend? I thought maybe sesame, but sesame is such a strong flavor I don’t want to ruin the integrity of the dish. What are your thoughts?
SusanV
April 28, 2011 at 3:53 pmAllison, I would use a milder flavored oil like canola or light olive oil rather than sesame for the reason you mention. Hope you enjoy it!
France @beyondthepeel
April 28, 2011 at 6:47 pmI have always used thai curry paste from a jar, more out of laziness than anything. Ok maybe I was a little intimidated, but when you put it into a 3 step process, there’s really no reason not to try! I used to think cilantro tasted like soap in my very early twenties, but now I don’t know what I’d do with out it. Maybe it’s an acquired taste. I also used to not like olives and now I’m addicted. Who knows.
Simona
April 28, 2011 at 7:45 pmI’m just having my third bowl of soup! Green curry paste and soup are out of this world! I used coconut extract (1/2 tablespoon) instead of the dired one. Thank you Susan
SusanV
April 28, 2011 at 10:42 pmI’m so glad you liked it! Thanks for posting!
Suzie
April 28, 2011 at 10:31 pmWhat beautiful bowls! I’ve got to get to a ceramics class and make some like that to serve this fantastic recipe in. Beautiful presentation and pictures as always. Thanks!
SusanV
April 28, 2011 at 10:44 pmSuzie, since I bought those bowls, I’ve seen them used on about 3 other blogs! If there’s an Anthropologie in your area, you can buy them there for $4 each–much less expensive than a ceramics class! 🙂
Anna from San Diego
April 29, 2011 at 9:15 amIf you know someone who grows lemongrass, just pull out a couple stalks by the roots and stick them in a pot of dirt. (that way it won’t take over your whole yard!). Keep moist. It will look like it has died for some time before new stalks start growing out from the sides. I have limes and cilantro in my yard as well as the lemongrass and am excited to make this curry paste. Thanks!
Cassie
April 29, 2011 at 12:11 pmMmmm I love green curry. Making my own curry paste is definitely high up on my to-do list!
Cameron
April 30, 2011 at 7:16 pmGreat recipe. Easy to make, and lovely flavor. Thanks for taking the time to write recipes clearly and with appropriate brevity. It separates you from amateur cooks like me.
Quick question – use lemon juice as found in the ingredient list, or lime as instructed to in step four?
Sandy
April 30, 2011 at 7:31 pmHi I just discovered your awesome site! I will definitely try this recipe as I’ve always wondered how it was made.
I really appreciate the fact that you have not only vegan recipes but recipes that uses little or no fat. Most of the vegan recipes I know of call for a lot of margarine and I’ve been trying to help my fiance lose weight (he himself said he needs to shed a few pounds too). I will definitely be checking in often 🙂
SusanV
April 30, 2011 at 8:34 pmThanks for noticing that! It should be lime juice in both places. In fact, I used half of the lime that I peeled for the curry paste. I’ll change it as soon as I can.
Em
April 30, 2011 at 7:44 pmThanks Susan!
It certainly isn’t snobbery for us here but frugality that makes me cook from scratch-pinching pennies-making food from scratch! This looks very good.
Em
Katie
April 30, 2011 at 7:54 pmI followed your recipes for the paste and curry. Absolutely delicious! My boyfriend and I loved the chard. One small detail: the tofu and veggie curry ingredients list juice of 1/2 a lemon but step four in the directions say lime juice.
SusanV
April 30, 2011 at 8:32 pmOops, that should be lime juice in both places. Ill change it as soon as I get back to my computer. Thanks for pointing it out!
kate@ahealthypassion
May 1, 2011 at 11:17 amI love curries and this looks amazing I think I have everything on hand 🙂
Andrea @ Vegvacious
May 2, 2011 at 10:54 amThis looks absolutely delicious! I’m always nervous cooking with curry, but I think I’m going to step outside the box and give this a try.
I’m right there with ya on the cilantro. I’d choose parsley any day!
elizabeth
May 3, 2011 at 12:31 pmmade this last night– curry paste and all! it was a lot of fun to make and was delicious. used 1 cup full fat coconut milk and 1 cup unsweetened soy. thanks for your great recipes!
Moonwatcher
May 3, 2011 at 1:44 pmHi Susan,
I’m back, with another long crazy comment. . .:) This recipe is delicious! And forgiving. . .so here comes the crazy part. . .as in when we readers say, I loved this recipe. . .and then proceed to say how we changed it . . but I still think the essence of it there, and I wouldn’t have thought of this ever myself. . .so. . .I really wanted to make this but had only a little tofu, half of a bunch of asparagus and one jalopeno. . so I halved the recipe, and opted for the chili paste to be milder, wtih a little more ginger. The chili paste, even mild, is pretty and delicious, and is as fabulous a success as your fresh roasted pepper salsa. . I always baulk at going through peeling all the roasted peppers, but then it tastes so good in the end it’s all worth it. Same here, only easier!!
Since coconut is basically off limits for me, I opted for the soy/almond milk option, again, using what I had, unsweetened soy and hazelnut milk. I added about a tablespoon of coconut extract for a mild coconut flavor. This sauce is wonderful. The chard and asparagus look so pretty in it.
Like D, I am a fan of cilantro, so I used it with abandon as well. By the way, the link about the genetics was fascinating. My Mom used to say cilantro tasted like soap to her. Now I know why. . .
Anyway, if i keep it mild like this, the only change I might make is not to add as much tamari as I did. And I may add some more paste to my leftovers. But this is a beautiful keeper–Thanks, Susan!!
xo
moonwatcher
moonwatcher
May 3, 2011 at 1:49 pmps–forgot to say that I used a combination of pressed tofu and edamame, since that’s what I had. I also think this would be good with aduki beans in it instead of the tofu or edamame, because of their mild sweet taste. I might try that sometime. And also a combo of non-dairy milk and cashew water, again with the coconut extract. Ah, the chemistry of the kitchen!
xo
moonwatcher
Michele
May 4, 2011 at 3:54 pmLooks soo good and i absolutely loooove curry! Just finding your blog & loving it already!
Melomeals: Vegan for $3.33 a Day
May 7, 2011 at 12:15 pmYum! This is pretty much perfect. I’ve been making my own coconut milk too… so so much cheaper and better in my opinion!
jason
May 8, 2011 at 10:47 amThis was absolutely delicious. Thank you!!
jp
May 9, 2011 at 12:47 pmPlease tell us of all your substitutions so we might make our own without bias. Good information up to a point:
1) Thai curry has no ginger, rather, galangal (cousin in species but different in taste) is used.
2) Cilantro adds an element of taste (not just colour) that parsley cannot replace.
3) Small point, but, thai chilies would be better (if available), however, serranos are a pretty good substitute.
4) You’re cooking in non-stick (teflon)? Seriously, teflon? The health risks of non-stick kinda offset the benefits being vegan IMO.
I mean no disrespect. Your recipes are good. Just a Thai fanatic.
BTW jalapenos burn much much longer than thai or serranos and can be perceived as hotter. Thai, japon, serrano, or cayenne would be a better substitute.
SusanV
May 10, 2011 at 4:23 pmMy recipes are not meant to be “authentic,” which has little meaning in my opinion. I use ingredients that are available to me and that fit my needs. Avoiding cilantro is one of those needs, and I can assure you (because I have actually made this recipe) that the taste of the parsley is undetectable.
The unhealthfulness of oil, to me, far outweighs any concerns I have about Teflon.
saurav
May 9, 2011 at 5:51 pmOooo the curry looks lovely. I guess no much water is added to it. I did not much curries in my life. I’m the lover of soups and curries. Curries play an important in our state. It should be taken with rice here. A good curry would make our make better.
Lisa
May 10, 2011 at 11:13 pmOh my goodness! I have bought Thai Kitchen green curry paste before and hated it. It’s so unlike the green curry made from scratch in a restaurant. However, THIS recipe is amazing. I made it tonight, and it really rocked my world. I did use regular coconut milk, and the asparagus looked awful so I got green beans, and the only greens that made sense (given the selection) was napa cabbage. The flavor is SO good! Thank you so much – it was ridiculously easy and overall, just can’t be beat. Thankyouthankyou! Another Susan Voisin recipe success. You’re amazing.
harriette
May 11, 2011 at 7:04 amGreat stuff loved checking out some of you’r recipes,haven’t tried them yet.But i will.
Dionna
May 13, 2011 at 3:11 pmHi Susan! You’re a genius! I made this last night and it was delish!!! I modified a few thing and it still came out great. I added leeks and used bok choy instead of chard – I also used coconut milk because I couldn’t find dried. The dish came out fantastic – thanks for sharing your great recipes!
janna
May 15, 2011 at 9:09 amI LOVE green curry! I use cauliflower with mine, so that it’s like a rice substitute. It fills me up more 🙂
Marissa
May 16, 2011 at 12:49 pmI made this the other night with aduki beans instead of the tofu, and while it was delicious, I found that I ended up with so much extra curry sauce. Does this happen when you use tofu?
SusanV
May 16, 2011 at 1:48 pmI think that the tofu does soak up some of the sauce because I wound up with less sauce than I had hoped for. When it’s served in Thai restaurants, it’s in a deep bowl and is much more liquid than solids.
Stacie
May 17, 2011 at 6:20 amI made these last night. I used red curry instead of green curry (’cause that’s what i had in the fridge) and panko as my breading… while these were in the oven, my non-veg husband asked to see the recipe and asked why I never make anything normal… he quickly changed his tune after eating them.. WOOT WOOT… anything that can make my husband satisfied AND is vegan is a winner in my book… he said they tasted like deviled crab (whatever that is)… I thought they were pretty good and had some leftover “batter” and am going to try it with a breadcrumb crust tonight… Thanks again for a great recipe!!!!!:)