{Recipe} Green Curry Paste (vegan)

currypaste2

Most store-bought green curry pastes contain shrimp paste, and an overload of salt and oil. This curry paste is mild, tasty, shrimp-paste-free, low in oil, low in salt, and kid-friendly. You can ramp up the heat by increasing the amount of green chillies if you prefer a spicier paste.

I adapted and veganized a recipe from a cookbook called The Essential Vegetarian Cookbook in order to develop this paste.

What non-vegan ingredient would be present in a green curry paste recipe from a vegetarian cookbook?

Shrimp paste.

Yep. Shrimp paste! A blatantly non-vegetarian ingredient. How did that pass the final (or first) edit?!

I used a mortar and pestle to prepare the paste. You could use a mini food processor if you prefer. However, this seemed like the perfect recipe to prepare with a mortar and pestle. It was!

Ingredients

Quantity- makes 5 Tbsp (approx.)

2 tsp cumin seeds

1/2 Tbsp ground corinader

1 tsp black peppercorns

5 large cloves garlic (or 10 small cloves)

1 – 1.5 tsp salt

1 tsp lime zest

1 tsp freshly grated nutmeg

1 tsp freshly grated ginger

1 Tbsp lemongrass, finely chopped

2 Tbsp coriander stems, finely chopped

2 Tbsp coriander leaves

1 Tbsp spring onion (shallots), white part only – chopped

1 Tbsp of large green chilli, finely chopped

1/2 tsp lime juice

1 Tbsp oil (I used coconut)

Method

1. Heat a fry pan or skillet on a low heat. Add the cumin seeds and cook for 2 minutes, stirring frequently. Add the ground coriander, stir, and cook for one minute. Remove pan from heat. Add the cumin seeds and ground coriander to the mortar.

2. Add the black peppercorns, one tsp of salt, nutmeg, ginger, and garlic to the mortar. Grind the ingredients with the pestle until a paste begins to develop.

3. Add the oil and lime juice. Mix the ingredients with the pestle (or a small spoon) until the liquid is incorporated. Then add the lime zest, lemongrass. spring onions, and green chilli. Grind the ingredients to a paste.

4. Add coriander stems and coriander leaves. Grind until a paste consistency is obtained. Taste a small amount of the paste, and determine whether it requires the additional 1/2 tsp of salt, or more chillies.

currypaste1

***

Use the paste in curries and laksa. It is delicious with Macadamia and Sweet Potato Curry.

Store leftover paste in a lidded glass jar in the fridge, and use within 3 weeks.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

24 Responses to {Recipe} Green Curry Paste (vegan)

  1. Pingback: {Recipe} Macadamia and Sweet Potato Curry | Made of Stars

  2. susykat says:

    Mat told me that this was phenomenal (I spoke to him on the phone on Sat night, and he was just raving about this green curry paste!).

    • Ally says:

      We cooked green curry two nights in a row! I would have fronted up for a third night but there was no paste left. I’m doubling the recipe next time.
      🙂

  3. uberdish says:

    Thank you, thank you, for posting a vegan green curry paste recipe! 🙂

  4. Thomas says:

    Yes one of my favourites of all time 🙂 Well done… bet it tasted great 🙂

    • Ally says:

      It is scrumptious, Thomas!
      Do you like a spicy green curry? I do appreciate a really spicy green curry, but I don’t cook them that way these days.
      I hope all is well with you. 🙂

  5. That sounds good. I do a similar one from time to time;

    http://wp.me/P1XwsS-12W

    Yours sounds similarly yummy.

    • Ally says:

      Your curry looks delicious! I would have gone with tofu over chickpeas too. I prefer chickpeas in Indian curries.
      I hope you are well. 🙂

      • Actually I rarely use chickpeas in Indian curries although have a good chickpea and peach recipe which is quite delicious. Otherwise I use them in Spanish casseroles.

        Normally in Indian curries I make some sort of dal, mainly because I am lazy and it is easy and tasty.

        Yes, thank you, and hope the same for you.

      • Ally says:

        I am intrigued by your chickpea and peach dish. Is the recipe on your blog?
        We are big fans of dal in this house, for the reasons you listed. 🙂

      • It’s not. I’ll try and add it over the next couple of weeks, and will let you know when I do. Right now I’m writing up a stuffed courgette recipe, so that will also go up – as and when.

        I had one of those black metal pestle and mortars. Made everything taste of rust 😦

      • Ally says:

        Oh no, rust is not a desireable flavour!
        Mine is made of stone. The mortar is incredibly heavy. I could use it as a dumbell!
        I look forward to seeing your recipes.

      • Oh it looked like my rust one – that I eventually chucked. I hate throwing out but that went. Taking an offline break so catch up later.

  6. narf77 says:

    I might not have any macadamias but I have the ingredients to make this gorgeous paste and I have the leftover eggplants to turn this paste into something special for tea. Add a few red capsicums, some carrot and some steamed rice and I think I just had liftoff…cheers Ally, you rock! 🙂 (oh…I just pinned this one too! Problem is, I keep forgetting to change my page and I think you just got pinned to desserts 😉 )

    • Ally says:

      Eggplant- yum!
      Haha! Well you could mix the paste up with non-dairy ice cream, drizzle chocolate over it, and call it dessert! (Oh that sounds horrendous). I must say, I have committed the same pinning mishap many a time too. 🙂

      We used this paste in a curry with red cap, carrot, roast pumpkin, tofu, broccoli, shiitake mushroom, and green cabbage. Delicioso!

      • narf77 says:

        It is 4.38am and I am slobbering on my keyboard at the thought of that gorgeousness! Not the icecream (ECH!) but the curry! I adore roasted pumpkin and your curry sounds the absolute bomb! I have to admit that I was a Pinterest snob. On Sunday I thought that Pinterest was “naff” and that people that used it were “sad” and should “get a life”. Steve left me alone for half a day on Monday to go shopping and suddenly I became “sad” and “need a life” ;). It is more addictive than heroin…more addictive than TEA! I am hooked! (At least for the moment…till I decide to look at Tastespotting or Food Gawker…I am saving them 😉 )

  7. Thanks for sharing this, sounds excellent! It’s so hard to find a good thai curry paste on account of the shrimp paste issue. Aldi make a good red one that’s vegan but their other flavours (green, yellow, massamum) are rubbish 😉

    • Ally says:

      Oh thanks for the tip on the red curry paste! I won’t have to make one now. 🙂
      🙂

      • I disagree! Home made is always better, you should still do a red curry paste 😉 also, your photos in this post are fab – so vibrant!

      • Ally says:

        You’ve twisted my arm! I will experiment with a red curry paste. 🙂
        I think the photos are enhanced by the lush green of the coriander. Thanks Nat.

  8. Pingback: {Recipe} Choo Chee Curry Paste – vegan | Made of Stars

  9. Pingback: {Recipe; Vegan MoFo} Thai Green Curry Vegetable Soup | Made of Stars

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