May 30, 2013

Vegan Green Curry and Paste Recipe


This is a delicious and easy vegan green curry recipe that uses an amazing homemade green curry paste. This curry tastes like a restaurant-quality dish but is much healthier for you. Using Soy Milky Lite and coconut essence instead of coconut cream reduces the calories and fat but does not impact on the taste! Jerome and I couldn't believe it when we sat down to eat this. It was creamy, full of flavour and felt really naughty! It tasted like we were eating takeaway Thai but really, we were eating a healthier homemade dish with lots of fresh ingredients. It is quite unbelievable that we can make a dish that tastes this authentic at home! I really hope that you try this as I guarantee that you will love it. Get ready for a guilt-free dish that tastes naughtier than it really is!


serves: 4
prep time: 15 minutes
cooking time: 30 minutes



Paste (makes about ¾ cup):
2 long green chillis
2 lemongrass stalks (pale part only)
20g ginger root
6 garlic cloves
salt and pepper
40g coriander stems
2 green onions
4 kaffir lime leaves
¼ teaspoon ground cumin
1 tablespoon sesame oil

The Rest:
1 tablespoon olive oil
3 cups
Soy Milky Lite
1 teaspoon coconut essence
1 ½ tablespoons soy sauce
½ tablespoon brown sugar
1 cup chopped green beans
100g fresh baby corn, chopped
½ cup canned sliced water chestnuts, drained
1 cup diced zucchini
½ cup thai basil leaves
rice to serve

Garnishes:
Thai basil leaves
red chilli, thinly sliced
coriander leaves



  1. Make the green curry paste by adding all “paste” ingredients to a food processor and processing until completely smooth.
  2. In a fry pan on high heat, add the olive oil and the paste and sauté for 2 to 3 minutes until the paste has warmed through and is fragrant.
  3. Pour in the soymilk and the coconut essence and stir until combined.
  4. Bring to the boil and reduce heat to a slow simmer for about 5 minutes until the soymilk has heated through.
  5. Add in the soy sauce and brown sugar and simmer for 10 minutes.
  6. Add in the green beans, baby corn, zucchini and water chestnuts. 
  7. Simmer for 5 to 10 minutes until the zucchini has softened.
  8. Add in the Thai basil leaves and stir until they have wilted.
  9. Take off the heat and serve with rice and garnish with Thai basil leaves, red chilli and coriander leaves. Enjoy!

  • This recipe uses soy sauce instead of fish sauce to give it that salty deliciousness.
  • Increase the amount of green chilli for more heat if desired.
  • Make sure you use all of the ingredients. Each one adds authenticity and a greater depth of flavour. Especially the kaffir lime leaves and the lemongrass... you wouldn't believe the deliciousness they add! 
  • Prepare kaffir lime leaves by pulling the leafy part away from the stem and discarding the stem.
  • Feel free to fry up some tofu to add into the curry to make it more filling.



    This green curry paste is out of this world! It makes the curry taste like a professional restaurant-quality dish!

One serving of our delicious vegan green curry has only 225 calories per serving without rice and is high in calcium with 37% of your recommended daily intake (RDI), very high in vitamin B6, high in riboflavin, very high in vitamin C with 53% of RDI, contains 20% of your RDI of iron and does not contain any cholesterol. How amazing!

However, if we use full-fat coconut cream, the calories increase to 586 calories per serving and the total fat per bowl increases from 8.7g to 50.2g with a whopping 39.1g of saturated fat. Thus, using lite soymilk and coconut essence really lowers the calories and fat but does not impact upon the taste! 

4 comments:

  1. This was so good! Thank you. I got all of the ingredients from my local health food store so it was good.

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  2. I have been wanting to make my own curry paste for so long, very excited to try your recipe! Any idea how long it will keep for?

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    Replies
    1. Hi Niki! Thanks for your comment. Probably a couple of days in the fridge :)

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