Thai Green Curry (Vegan with Coconut Milk)
Thai green curry is inherently adaptable to vegan cooking — the paste itself is naturally vegan in its base (lemongrass, galangal, green chiles, kaffir lime, coriander root, garlic, shallots), and coconut milk, the liquid medium, is plant-based. The traditional inclusion of shrimp paste (kapi) is the single non-vegan element: substitute white miso paste or additional salt and the paste becomes fully plant-based. With tofu, aubergine, bamboo shoots, and Thai basil as the protein and vegetable elements, the result is a dish of authentic character. The key to vegan Thai green curry is treating the coconut milk correctly: a portion of the thick cream is reduced with the paste until fragrant oil separates ('cracking' the coconut cream) before adding the lighter milk and vegetables. This technique intensifies the paste's aromatics and produces a richer, more complex sauce than simply adding coconut milk and paste together.
Five in town · two in Vancouver · three not yet within reach.
- In town
- 5 · medium yellow onion, garlic, fresh ginger, japanese eggplant, fresh lime juice
- In Vancouver
- 2 · coconut oil, full-fat coconut milk
- Not yet within reach
- 3 · long Thai green chillies, fresh Thai basil leaves, sugar snap peas
The Market List
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The Method
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What to Pour
Each tap is counted, so the stockist sees the demand Provenance sends them.
The whole pairingOrigin & Lineage
Central Thailand; Thai curry paste tradition c. 19th century; vegan versions (using miso or omitting kapi) widely practiced in Thai Buddhist communities.