Explore Easy Vegan Options with our Thai Green Curry Paste

The world’s collective conscience is slowly affecting our diet and eating habits. The internet and social media have opened people’s eyes to pursuing a more sustainable lifestyle, and veganism is part of this trend.

Exploring Veganism

We’ll tell you how to make an easy vegan Thai green curry dish using authentically prepared green curry paste. This dish is perfect for people who want to eat more sustainably and explore the world of veganism at home.
The restaurant scene is also slowly changing with the growing interest in vegan food. Many popular chefs are creating vegan dishes that are every bit as tasty as the other meals in their restaurants, and many restaurants are offering vegan dishes as a regular part of their daily menus. This growing interest in meat-free alternatives offers a greater variety of choices to the public and raises awareness of the need for sustainability.

The Umami Factor

A major hurdle in the wider acceptance of veganism is the umami flavour. This flavour is named after the Japanese word meaning “pleasant savoury taste” and can be described as a meaty or brothy flavour generally supplied by the meat, fish and poultry in a dish. Many vegan recipes often lack this taste and its absence detracts from the “heartiness” of certain popular dishes. However, there are plenty of vegan sources of the umami flavour, including:

• Mushrooms
• Sweet peas
• Fresh corn
• Roasted and sun-dried tomatoes
• Nuts
• Miso, soy sauce, and tamari
• Sea vegetables (except wakame)
• Garlic
• Nutritional yeast

Identifying the right vegan umami ingredient for a dish and combining it effectively to create a tasty vegan version of a much-loved and recognised dish is often a chef’s biggest challenge when preparing vegan food.

Complexity and Versatility of Thai Cuisine

Thai cuisine is known to have some of the most complex recipes that can require many ingredients to achieve the correct taste. Thai cuisine’s overriding principle is to balance sweet, sour, bitter, salty and umami flavours in every savoury dish. The complexity of the cuisine also provides a measure of versatility as well. Many Thai dishes are suitable to prepare as a vegan dish because a number of ingredients can replicate the umami taste while adding to the overall flavour and character of the dish.
Thai curries, particularly green curries, are some excellent examples of these dishes. A properly prepared Thai green curry has:

• A balance of flavours
• Creaminess
• Manageable heat and spiciness
• Exotic aromatics

Our vegan Thai curry recipe using green curry paste will satisfy both the vegans and carnivores. One of the secrets to success is the vegan Thai green curry paste we’ll be using. Flying Goose manufactures a wide range of Thai food products that help you easily create authentic vegan versions of classic Thai dishes. Our easy-to-use, vegan Thai green curry paste might just help convince the meat-eaters in your family to explore more meat-free options.

Our Vegan Thai Green Curry Recipe

You can be creative with your ingredients, particularly the vegetables. For instance, if you can’t find Thai eggplant, fresh zucchini will provide about the same texture and mild level of flavour.

Ingredients:

• 60 ml Flying Goose green curry paste
• 500 ml coconut milk
• 250 ml water or vegetable stock
• 200 ml fried tofu (for chewiness)
• 5-6 red Thai chillies
• 200 ml Thai eggplant
• 200 ml fresh or dried straw, oyster, or shitake mushrooms
• 100 ml bamboo shoots
• 2 small shallots
• 100 ml minced Thai basil
• 6 kaffir lime leaves
• 1 tablespoon palm sugar
• 2 teaspoons miso paste
• 2 tablespoons soy sauce

Cut the tofu and vegetables into bite-sized pieces and set aside. To increase the umami flavour, grate the tough stems of the mushrooms into a paste and add them.

You’ll be making this curry based on taste, so take your time and taste the curry as you add the vegetables and ingredients.

Add 250 ml of coconut milk to a large pot. Reduce the coconut milk over medium-high heat for about 5 minutes or until thick. Once thickened, reduce the heat and stir in 50-60 ml of curry paste. Stir until very thick and the coconut milk has separated from the curry paste. Add the rest of the coconut milk, water, or vegetable stock and bring to a boil.

Reduce to a simmer and add the tofu, vegetables, palm sugar and half the soy sauce. Allow the curry to simmer for about ten minutes or until the Thai eggplant is tender. Use the remaining soy sauce to adjust the seasoning and serve with Hom Mali rice.

Explore Flying Goose Products

Preparing this easy green curry recipe with Flying Goose vegan Thai green curry paste is a great introduction to a vegan lifestyle. But why stop there? We have both green and red curry pastes, along with many other Thai sauces and products. We offer a wide variety of vegan and gluten-free Sriracha sauces to use in tasty recipes. Explore Flying Goose’s authentic Thai products.