Looking for a delicious fragrant, spicy vegan Thai green curry, look no further. I absolutely love Thai food, it is by far in my top three cuisines and this Thai green curry I could have every week, in fact twice a week.
Why do I love Thai food so much?
My love of Thai food has been around for an extremely long time, I grew up pretty fortunate having a different dish most days. You’ve probably seen my Instagram and thought – ‘she doesn’t look Thai!’ I’m not but my parents did experiment a lot in the kitchen so we weren’t limited to just one option which is probably where my open mindedness and love of all cuisines comes from.
Doesn’t all Thai food have fish sauce? Not this Vegan Thai Curry Recipe!
One of my biggest fear whilst turning vegan was in regards to missing cuisines and dishes. I’m such a foodie and I love to cook as well as eat out whether that’s at fine dining restaurants or just local places around West London. This transition could have been damaging for my social life. Luckily I’ve had some incredible Vegan Thai dishes in London which I will be blogging about in the coming few blog so stay tuned. I was always convinced that fish sauce must be in every Thai Dish, I’m glad that I was wrong! You can get an amazing substitute fish sauce if you do want to include it as part of your dishes from Waitrose.
When I made this curry, I decided to use jackfruit for the first time in my life! I had eaten it at tortilla in a burrito for lunch but in terms of cooking it myself I had no experience whatsoever.
Other protein sources you could use are tofu, seitan, tempeh, chicken style pieces or how about just more veggies?
The veggies I used in this particular dish were peppers and mushrooms as that is what I had at home however my choice would have been tenderstem broccoli, babycorn and sugar snap peas for some added texture. Here’s my recipe, I hope you like it!
Vegan Thai Green Curry
- 1 tbsp Coconut Oil
- 2 Garlic Cloves Minced
- 1 Red Chilli
- 1 Pack Mushrooms
- 2 Peppers
- 2 tbsp Vegan Thai Green Curry Paste
- 1 tin Coconut Milk
- 1 Handful Spinach
- Slice the onions, peppers & mushrooms
- Fry off onions, garlic and chilli on medium to high heat in a pan
- Add mushrooms, peppers & jackfruit to the pan
- Cook for 8-10 minutes
- Add Thai green curry paste and coconut milk
- Add a handful of spinach and any other greens you may have at home
- I also added in some extra chilli, paprika and cayenne for some extra heat at this stage
- Season to taste and serve with some brown rice or even noodles
So I admit I did cheat a little as I did have a shop bought Thai green curry paste however comment below if you want me to put up a recipe showcasing how to make a Thai green Curry paste as I’ve also done that before!
I served mine with wild rice as it has SO much more protein in comparison to most grains.
I hope this helps if you did want to make an amazing tasting but also SUPER quick Thai vegan green curry! If you’re a newbie vegan go check out my post on how to transition to a vegan diet.
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