Vegan thai curry recipes

16th March 2014

Hi! A few weeks ago, we took a cooking class at The Thai Farm Cooking School in Chiang Mai, Northern Thailand. The main reasons why we picked this specific school over all the other ones is because they offered the opportunity to veganized everything on the menu and because their farm is fully organic. We truly had an amazing day and met tons of other fun, food-loving travellers! I can’t recommend this day out enough if you happen to be in Chiang Mai.

I just wanted to share some of the recipes we made (we made loads!). For a start, here are the recipes for the three best known Thai curries: green, red and yellow. All of these make for a medium spicy curry, so adjust the chillies according to your taste. We do like it hot 🙂 These can be made with either just veggies, or you can add tofu or tempeh if you are so inclined (although it’s not very Thai at this point anymore!) These recipes are all adapted from The Chiang Mai Thai Farm Cooking School. Some ingredients might be difficult to find so I’ve added substitutions, but you’d be surprised what you can find in Asian supermarkets.

 Green curry paste (Kaeng Kiao Waan Gai)
2-3 long chillies
1 tbsp. chopped shallots
1 tsp. chopped galangal (subs. with ginger)
1/2 tsp. chopped kaffir lime rind (subs. with lemon or lime)
1 tsp. chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped krachai (Thai ginseng) (subs. with ginger)
1/4 tsp. roasted cumin seeds
1/4 tsp. roasted coriander seeds
1/4 tsp. salt

Red curry paste (Kaeng Phed Gai)
2-3 red dried chillies (soak in cold water about 15 minutes before using)
1 tbsp. chopped shallots
1 tsp. chopped galangal (subs. with ginger)
1/2 tsp. chopped kaffir lime rind (subs. with lemon or lime rind)
1 tsp. chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped krachai (Thai ginseng) (subs. with ginger)
1/4 tsp. roasted cumin seeds
1/4 tsp. roasted coriander seeds
1/4 tsp. salt

Yellow curry paste (Kaeng Ka Ri Gai)
3 red dried chillies (soak in cold water about 15 minutes before using)
1 tbsp. chopped shallots
1 tsp. chopped galangal (subs. with ginger)
1 tbsp. chopped lemongrass
2 cloves chopped garlic
1/4 tsp. roasted cumin seeds
1/4 tsp. roasted coriander seeds
1 tsp. turmeric
1 tsp. yellow curry powder
1 tsp. chopped ginger
1/4 tsp. salt

Other ingredients
2 cups mixed veggies (eggplant, squash, cauliflower, broccoli, baby corn, carrot, potato, etc!)
1/3 cup sliced onion
1/2 cup tofu or tempeh (optional)
1 tsp. sugar
1 tbsp. soy sauce
3 kaffir lime leaves (subs. lemon or lime rind)
2 stems sweet basil (horapaa)
1 cup coconut milk
1 cup water

Preparation of the curry paste
Put the ingredients in the mortar and pound until everything is mixed and ground thoroughly into a paste. Alternatively, you can use the blender. Set aside.

Preparation of the curry
Pour the coconut milk in the pot and turn onto medium heat. Stir until oil appears. Add green curry paste, tofu, vegetables, water, sugar, soy sauce and salt and turn the heat up. Stir a little, When everything is cooked, put the sweet basil and lime leaves in.

The traditional Thai curry is a quite soupy, a lot more liquid than what we are used to in North America. Enjoy! Ladle on top of plain rice, or, my favourite, mop it up with sticky rice!

2 thoughts on “Vegan thai curry recipes

  1. David Hervieux

    Thanks Richard for the free publicity with your t-shirt. I hope you have a nice trip. The food look great!

    Reply

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