Vegan Thai Green Curry

The Curry Paste

• 1-2 cloves garlic, peeled
• 8 fresh green chillies (prik kee noo suan)
• ½ cm turmeric root
• 1 stalk lemongrass
• 2 cm sized piece galangal
• 1-2 stalks coriander root, chopped
• ½ teaspoon chopped kaffir lime leaves
• 2-3 Thai shallots, peeled
• 1 finger of lesser ginger, sliced

The Curry

• 1x Curry paste recipe
• 200g firm tofu, pressed
• 2 handfuls fried tofu cubes
• 4 Thai aubergines
• 4 baby corns
• 1 x 400ml tin of coconut milk
• 4 kaffir lime leaves, picked from stem
• ½ a carrot
• 1 dehydrated Shiitake mushroom, soaked
• 4 tablespoons light soy sauce
• 2 tablespoons sugar or palm sugar
• Oil for frying

The Garnish (optional)

• ½ fresh red chilli, sliced
• Coriander or thai basil leaves, picked

1. Peel and chop all necessary paste ingredients. Using the side of a large knife or cleaver, bash the length of the lemongrass before finely slicing it, and then also bash and finely slice your peeled cloves of garlic. Continue to bash your pieces of lesser ginger and turmeric root, but finely chop the galangal (it will only bounce off your knife if you try to bash it!). Next, slice the chillies, removing the stalks, and finely chop the coriander stalks, peeled Thai shallots and fresh kaffir lime leaves.

2. Once all of your paste ingredients are prepped, add the garlic, green chillies, and turmeric root into the mortar and pound well with the pestle until smooth. Next, add your chopped lemongrass, galangal, coriander stalks, and kaffir lime leaves, and pound well once again to fully combine flavours. Lastly, add the Thai shallots and lesser ginger, then pound and stir until completely combined, about 10 minutes in total.