Simple Vegan Green Thai Curry
We explored Thai food in my World Cuisines course in culinary school. That was my favorite class during my culinary school journey. It was 12 weeks long, but I wished it was longer. There were so many more cuisines I wanted to explore.
Vegan Green Thai Curry Recipe & Kitchen Equipment
- Organic canola oil, as needed
- 4 ounces green curry paste
- 1 can organic unsweetened coconut milk
- 1 cup organic vegetable stock
- 1 cup organic carrots, oblique cut
- 1 tablespoon shoyu (aka soy sauce)
- 1 tablespoon organic raw cane sugar
- Organic basil leaves, chiffonade (pronounced “shif-oh-nod”) cut, as needed
- Thai chiles, thinly sliced, as needed
- Kosher salt, as needed
- Cooked rice, as needed
- Cornstarch (to thicken), as needed
- Measuring bowls, cups, and spoons
- Mixing bowls/cups/spoons for mise en place ingredients
- Cutting board
- Chef knife
- Wooden spoon
- Rice cooker
- Rice scooper
- Serving bowl
- Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
- Chiffonade basil leaves.
- Chiffonade style cuts herbs into thin strips
- Stack the individual leaves.
- Roll the stacked leaves.
- Cut the basil into thin slices.
- Thinly slice chiles.
- Wash and cook rice.
- Mise en place ingredients.
- Add oil to a pan over medium-high heat.
- Add curry paste and sauté until it is fragrant.
- Add coconut milk over medium-high heat.
- Stir until the sauce thickens. Reduce by ¼. Add cornstarch if the sauce does not thicken.
- Add stock, shoyu, and sugar.
- Stir, bring to a boil, and reduce to a simmer.
- Taste and season accordingly.
- Remove from the heat.
- Scoop rice into a serving bowl.
- Ladle the curry into the bowl.
- Garnish with basil and thinly sliced chiles.
- Serve immediately.