Vegan Thai Green Curry Paste Recipe (Fish-Free & Full Of Flavor!)

Traditional Thai green curry paste contains shrimp paste — but that doesn't mean plant-based eaters have to miss out on that incredible, complex flavor. After plenty of testing (and tasting!), I've created a vegan version that's every bit as vibrant and aromatic as the original. Whether you're vegan, cooking for a plant-based friend, or simply out of shrimp paste, this recipe delivers that authentic Thai taste with zero compromise. Let's make some magic happen in the kitchen!

The Secret to Fish-Free Umami

Instead of shrimp paste, we'll use a combination of fermented soybean paste (miso works beautifully), soy sauce, and a touch of mushroom powder to build that savory depth. Trust me — your taste buds won't miss a thing.

Ingredients

• 10–12 green bird's eye chilies, stems removed
• 3 lemongrass stalks, tender parts thinly sliced
• 4 garlic cloves
• 3 shallots, chopped
• 1 thumb-sized piece galangal, peeled and sliced
• 1 tablespoon cilantro roots or stems
• 2 kaffir lime leaves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon white peppercorns
• 1 tablespoon white miso paste (or fermented soybean paste)
• 1 teaspoon soy sauce or tamari
• ½ teaspoon mushroom powder (optional, for extra umami)
• 1 teaspoon salt

Instructions

1. Toast the spices: In a dry pan, toast coriander and cumin seeds until fragrant. Grind to a powder with the white peppercorns.
2. Pound or blend the base: In a mortar (or food processor), pound the salt, lemongrass, galangal, and kaffir lime leaves until broken down.
3. Add aromatics: Add chilies, garlic, shallots, and cilantro roots. Continue pounding or pulsing until a thick paste forms.
4. Add the vegan umami: Stir in the miso paste, soy sauce, mushroom powder, and toasted spice blend. Mix until fully incorporated.
5. Taste and adjust: Add more salt or soy sauce if needed. The paste should be bold and slightly salty, as it will be diluted with coconut milk later.
6. Store: Keep in a sealed jar in the fridge for up to 2 weeks, or freeze for up to 6 months.

Chef's Tips & Notes

• Miso matters: White miso is mild and sweet; yellow or
  
  

Bagikan Artikel