So Fresh and So Green Green Curry Paste
Recipe type: Main Dish
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 servings
The freshest, brightest, most delicious plant-based green curry paste you will ever lay tastebuds on - DANG!
  • 3 Tablespoons Thai Five Blend
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 - 3 green chills, depending on how spicy you like it!
  • 1 can coconut milk
  • ½ teaspoon sea or Himalayan salt OR 1 Tablespoon fish sauce for traditional OR 1 Tablespoon coconut aminos for vegan Paleo OR 1 Tablespoon tamari
  • 1 Tablespoon coconut or palm sugar
  • 2 - 3 cups of chopped vegetables of your choosing - mushrooms, onion, eggplant, carrot, summer squash, butternut squash, sweet peppers, sweet potato, green beans - what have you!
  1. First, toast the cumin and coriander in a nonstick frying pan until fragrant. Remove from heat.
  2. Combine the Thai Five blend, toasted spices, and chilis in a food processor and process until well combined. This is your green curry paste. You will have around 4 tablespoons, enough for 4 curries depending how strong you like your flavor. Sore extra in an airtight jar in the refrigerator.
  3. Pour the can of coconut milk into a 2 quart saucepan over high heat. Stir in the paste, salt, and sugar until thoroughly combined. It should start bubbling at the edges fairly quickly - reduce heat to medium-high when it does.
  4. Add your onions and harder vegetables first - carrot, sweet potato, etc. Let simmer for 5 minutes. Then add the softer vegetables - peppers, snow peas, eggplant, mushrooms - and simmer for an additional 5 - 8 minutes.
  5. CAN YOU BELIEVE YOU'RE DONE?! Serve over rice, cauliflower rice, spaghetti squash, or noodles of your choosing. Delicious!
Recipe by Chef Nicole Poirier at