Real Vegan Thai Green Curry With Gluten-Free Options

Real Vegan Thai Green Curry With Gluten-Free Options

Enjoy all the authentic trimmings of Thai green curry without the meat. Learn how to make an easy vegan option with gluten-free options.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place all of the "green curry paste" ingredients in a food processor or blender.
  3. Step 3

    Add 1/3 can coconut milk (or enough to blend the ingredients) and process well.
  4. Step 4

    Heat a wok or deep frying pan over medium-high heat. Drizzle in oil and add the processed paste. Stir-fry until fragrant (about 2 minutes).
  5. Step 5

    Add stock along with the lime or bay leaves.
  6. Step 6

    When the sauce comes to a gentle boil, reduce heat to medium-low or just until you get a nice simmer.
  7. Step 7

    Add sweet potato plus tofu or wheat gluten.
  8. Step 8

    Simmer 7 to 10 minutes, or until the sweet potato is soft enough to pierce with a fork.
  9. Step 9

    Add bell pepper and zucchini.
  10. Step 10

    Stir and continue cooking for 5 more minutes, or until the vegetables are cooked but still retain their color and form.
  11. Step 11

    Reduce heat to low and add about 1/4 cup more coconut milk. Stir to dissolve and do a taste-test. If it's not salty enough, add more soy sauce or salt. If it's too salty, add a little fresh lime or lemon juice. If it's too spicy, add more coconut milk until you reach the desired taste.
  12. Step 12

    To serve, transfer to a large serving bowl or individual bowls. Sprinkle generously with fresh basil. Accompany with Thai jasmine-scented rice or easy Thai coconut rice .
  13. Step 13

    Serve and enjoy!