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    Home » Recipes » Entrées

    Published: Jun 18, 2021 · Modified: May 22, 2022 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    How to Make Thai Green Curry

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    Green Thai Curry pin
    Green Thai Curry pin
    VGF

    This Vegetarian Green Thai Curry Recipe is really easy to make; you just need to get ready for an avalanche of flavor and grab those forgotten veggies in your fridge. Plus a couple of queues!

    Green Thai Curry Pot
    Jump to Recipe - Print Recipe

    I have been making Thai curries and Thai food in general for more than 15 years now. It is my true comfort food and also my comfort zone. I know our dinner will be rich, delicious, easy, and fast, and I always make it with a few kitchen staples.

    Of course, I have my preferences, such as making it with coconut milk, pairing it with Jasmine rice, or topping it with crispy tofu, peanuts, and/or sprouted soybeans. But I never let the lack of any of these ingredients keep me from making this one-pot dish.

    Jump to:
    • 🤔 Origins of Thai Curry
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥢 How to serve 
    • 👨🏻‍🍳  How to pair eggplant green curry
    • ❓ FAQ
    • 🇹🇭 More Thai curry recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🤔 Origins of Thai Curry

    The Tamil word "kari" refers to any kind of sauce or stew, and the English word curry derives from it. As a result, the term "curry" is very inclusive and may be used to refer to any type of meal, stew, or sauce.

    The British introduced curry to Thailand by Thai people who traveled through India and had curry while traveling there. The Thai people changed the Indian version of curry into something more like what it is today.

    The first curry restaurant that sold Thai curry was in Thailand, and it was opened by Thais. The curry restaurant still exists today and is called " khao phat nam phrik Narok" which means fried rice with Thai chili paste.

    Curry has many different names in Thailand, with each province its own variation of curry sauce. The national dish of Thailand is curry. Thus, it is extremely popular.

    Also, the Curry in Thailand is made with ingredients not often used in other Indian or Thai curry types, such as potatoes, peanuts, pineapple, and herbs that are more common in Thailand.

    If you like Indian Curries, you should try our Masala Eggplant Curry and Curried Cauliflower.

    🧾 Ingredients

    I will cover the basics for making a vegan green curry, the flavor deliverers, and options (including a link to our post on How to make Vegan Thai Green Curry Paste.

    The curry paste is gluten-free and doesn't have any fish sauce or shrimp paste); the vegetables for a Vegan Thai Green Curry, followed by my preferred vegan plant-based toppings such as Crispy Tofu and finishing with the perfect side for a Thai Green Curry, perfectly cooked Jasmine rice (steamed rice).

    The Basics

    At the very minimum, you need to have a green curry paste and some vegetables (I like using about three). In addition, I would strongly recommend having a can of coconut milk in your kitchen.

    Green Thai Curry Ingredients.

    Green curry paste

    Curry paste lasts forever (even without any preservatives) and canned coconut milk, so keeping these two Thai cuisine staples in your kitchen will allow you to make curry whenever you want.

    I have also made curry without coconut milk, but it is just not as creamy. So it’s a different story, a yummy and lighter one, but different. You can try it if you want to make a lighter dish.

    I like making my own Authentic Thai Green Curry paste Recipe. But you can also easily find good quality on Amazon. Since it has far fewer ingredients, it won’t taste as authentic, but it is a good option.

    I have used it countless times until I decided to start making my own Thai Green Curry Paste.

    Here I will hit you with ideas for flavors, veggie suggestions, toppings, and sides and how to use them. I will also let you know which are my preferred ones.

    You get the basics and work with what you might already have in your kitchen.

    Coriander
    Coriander (Cilantro)
    Green Chily
    Green Chilies
    spring Onions
    spring onions

    Flavor

    • Curry paste is a must (use 1 to 3 tablespoons depending on the heat you can take).
    • If you can get a hold of Thai Basil, go for it. Fresh basil adds a delicious and distinctive aroma, which you usually find in Thai recipes, especially green curry sauce.
    • My Suggested stir-frying oils are peanut oil, sesame oil, or coconut oil. Of course, you can also use any other vegetable oil, but these add some nice Thai notes.
    • That is a big plus if you have some fresh Ginger or Galangal (also known as Thai or Siamese Ginger). Two tablespoons are enough, and a third adds an extra fragrant punch. Ginger has a fresh, sweet-yet-spicy taste, while galangal’s flavor is sharper, spicier, and slightly peppery.
    • I pick a mix of the Allium family veggies: garlic, spring onions, shallots, and white, yellow, or red onions. I usually go for shallots and spring onions. But you can use a mix of any other onions and garlic.
    • Tamarind paste (completely optional, extra sweet and sour taste, you don’t need more than 1 tablespoon).
    • Freshly grated Lemongrass roots or paste (also optional) are easy to find in some countries. Lemongrass is already part of the curry paste. But when available, I like adding an extra tablespoon as it has an enjoyable aromatic note that I find delightful.

    Top tip: a little fresh lime juice adds a nice touch of acidity; just squeeze the lime wedges directly into your plate.

    Vegetables for a Vegan Thai Green Curry

    The Vegetables

    My favorites are a mix of starchy and fresh veggies. I love making eggplant green curry, but my other favorite vegetables are pumpkin, squash, zucchini, sweet potatoes, and green beans. Although they are not traditionally part of a veg Thai green curry, red bell peppers, green bell pepper, and yellow bell pepper also work.

    Optional veggies for this great recipe are carrots, potatoes, and… less Thai, but they work perfectly: peppers, broccoli, and cauliflower.

    Leafy greens

    Bok Choy or spinach. Added at the end. Just one minute before turning off the heat. They offer extra texture and freshness.

    At this point, you can add 1 to 2 handfuls of spinach if you want to add extra creaminess. The spinach will melt in and make the preparation thicker.

    Snow peas

    We love adding snow peas just right before serving the green curry. Pour a bunch on top, and close the lid. Five minutes of steam will make them ready to eat.

    Coconut milk

    I like using full-fat coconut milk since creamy coconut milk undoubtedly results in a creamier curry, but when I want to make sure the calories are low, I use light coconut milk (or low-fat coconut milk).

    Top tip: when choosing coconut milk for my Thai Green Curry, I always choose brands that are clearly Thai or Brazilian, as they tend to be richer.

    Sweet Potato
    Sweet Potato
    zucchinis
    zucchinis
    BoK Choy
    Bok Choy
    Eggplant
    Eggplant

    Toppings and garnishing

    I like adding some toppings to make it beautiful and add some texture.

    Nuts and seeds

    Cashews, peanuts, or toasted sesame seeds.

    Extra crunch and flavor

    Soybean sprouts, green ends of spring onions, or cilantro leaves.

    Crispy tofu

    Just as in any Thai restaurant, they offer to pair your curry with your choice of chicken or shrimp. I like my Thai green curry with Crispy tofu and/or green beans. This is easily made in the oven while you wait for your curry to be ready.

    Thai Curry Optional Ingredients
    Curry Sauce Optional Ingredients

    For the texture, I add peanuts or cashews along with some soybean sprouts for nice crunchy notes. Snap peas and snow peas are also delicious addition. Also, add the remaining crispy tofu dice if using them.

    For the appearance, I use toasted sesame seeds and some coriander leaves. I also like adding chopped green onions' upper parts (these also provide some extra flavor kick).

    Sides for this vegetable green Thai Green Curry

    Aim for steamed or boiled aromatic Jasmine rice. It is the indisputable and traditional companion of a Curry sauce, just as Basmati Rice is the classic pairing for Indian Curries. But, again, use any other rice, such as whole bran or even aromatic basmati rice.

    🔪 Instructions

    To make this eggplant green curry recipe, I will describe the method using my preferred veggies and toppings while offering the substitutions and when to add them.

    1. Stir-fry the shallots, sesame oil, and cashews (or peanuts) for 1-2 minutes on high heat until slightly browned.
    2. Add green curry paste, ginger, and shallots (or chopped onion), and stir for another minute. If using tamarind paste, add it at any point from now.
    3. Add the coconut milk and bring to a boil on medium-high heat.
    4. Add the “sturdy/hard” vegetables such as diced sweet potato (or potatoes) and carrots, plus eggplants which require a little more cooking time.
    5. After 5 minutes, pinch the veggies. Add the water (or vegetable stock) and some cilantro leaves when they are slightly soft. Next, add the “soft” veggies, such as diced zucchini, and let them boil for another 10 minutes.
    6. Halfway through these last 10 minutes, I like to taste for flavor. Add some salt if you want to. You can add a teaspoon of Thai green curry paste or grated ginger for extra flavor.
    7. Turn off the heat and stir in the spinach and/or Bok Choy and Green Beans.
    8. At this point, I also add half of the crispy baked tofu. This way, it can absorb some curry juices without losing their crispiness.
    9. Cover with a lid on and let it rest for 5-10 minutes.
    10. Serve with any of the suggested toppings. I like to add them all.

    This homemade eggplant green curry tastes even better the day after, so I recommend you make a lot! 🙂

    Top tip: add vegetable broth while boiling to make it more liquid. If you need to thicken it up, you can dilute one tablespoon of corn starch in half-cup water and add it to the eggplant green curry while boiling. It should thicken up after a minute.

    Eggplant Green Curry

    🥢 How to serve 

    Serve this Vegan Thai Green Curry recipe with freshly steamed Jasmin Rice.

    You can have lime juice and soy sauce on the table if you want to bring additional acidity or umami flavor to your plate.

    We also like adding red pepper flakes and baby corn as garnishing.

    If you want to make a nice Asian appetizer, go for something easy, and flavorful that doesn't require additional plates, like this unshelled, 10-minutes spicy garlic edamame recipe.

    Although the curry flavors are fresh, they are also spicy, making it an excellent fall curry recipe.

    👨🏻‍🍳  How to pair eggplant green curry

    You can pair your Curry sauce with steamed Jasmine Rice and another favorite: quick, crispy tofu, to add more protein to this delicious dish.

    If you like to add some extra textures and protein, I recommend using my Crispy Tofu Recipe, to make a high protein vegan meal.

    ❓ FAQ

    Green vs Red curry

    Green and red curry are both popular types of Thai curries, but there are actually quite a few differences between them. The most noticeable difference is the type of chili peppers used to make each one. Green curry typically uses green chilies like jalapeños or Serranos, while red curry usually uses dried red chilies such as cayenne pepper and dried Thai peppers. This means that green curry is generally milder than red curry as the chilies in green curry tend to have a lower Scoville rating—the measure of how spicy something is.
    In terms of flavor, red curry tends to be more complex due to the longer cooking process and different spices used in its preparation. Red curries often include ingredients like garlic, ginger root, lemongrass, coriander seed, cumin seeds and galangal which all create distinct flavors. On the other hand, green curries can vary greatly depending on individual recipes but they tend to rely mainly on lemon grass for its distinctive citrusy taste along with other herbs and spices like white pepper or turmeric for depth of flavor plus coconut milk for creaminess and sweetness.

    Is Thai green curry healthy?

    This dish is traditionally made with a combination of spices such as lemongrass, ginger, turmeric, garlic and cumin. Coconut milk and palm sugar are added for sweetness and to balance out flavors. This gives the dish its delicious creamy texture without adding too much fat or calories. All these ingredients provide vitamins and minerals including Vitamin C from lemongrass, B-vitamins from ginger root and turmeric, selenium from garlic cloves plus much more!
    In addition to being low-calorie, green curry also contains essential fatty acids that help your body absorb essential vitamins like A, D and E as well as aids in weight loss when eaten in moderation due to its high fiber content.
    The vegetables used in this dish may include carrots, peppers and eggplant all packed with antioxidants that help protect against diseases like cancer. The protein usually comes from tofu or shrimp which both provide important amino acids vital for cell growth and repair while maintaining muscle strength; they are an excellent source of omega 3 fatty acids too!
    All-in-all it’s clear that Thai green curry is a nutritious meal choice providing many health benefits! Just remember it should be enjoyed occasionally rather than on a regular basis so you don’t overindulge on unhealthy fats found within coconut milk or proteins found within particular seafood or meats typically included in this popular dish.

    🇹🇭 More Thai curry recipes

    Thai Fresh Red Curry

    Vegetable Yellow Curry

    Red vegetable curry

    Massaman Vegetable Curry

    We love this chickpea coconut curry made with Massaman Curry.

    Vegan and Homemade Curry paste

    Try making your own Vegan Thai Green curry paste or Yellow Curry Paste, it lasts for months in the fridge, and you can use it to season many dishes.

    If you are looking for an Indian-style Curry, you should try this Eggplant Curry, which is equally delicious. Also, our Vegan Chili is a delicious quick, one-pot recipe that your family will love!

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Green Thai Curry Pot

    How to Make Thai Green Curry

    Gus
    This Vegetarian Thai Green Curry Recipe is really easy to make; you just need to get ready for an avalanche of flavor and grab those forgotten veggies in your fridge. Plus a couple of queues!
    5 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Resting Time 5 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian-Inspired, Thai-Inspired
    Servings 4 Servings
    Calories 426 kcal

    Equipment

    cuisine art large casserole with a lid.
    (affiliate link)
    Large saucepan (affiliate link)
    kitchen scale.
    (affiliate link)
    kitchen scale (affiliate link)
    cutting board.
    (affiliate link)
    Cutting board (affiliate link)

    Ingredients
     
     

    • 10 oz sweet potato diced
    • 1 eggplant medium, diced
    • 3 shallots
    • 1 oz peanuts a handful
    • 8 oz coconut milk add more if want it creamier
    • 2 tablespoons green curry paste
    • 2 tablespoons ginger freshly grated
    • 1 cup coriander leaves, about a bunch, chop only half
    • 1 tablespoon sesame oil optional, omit if following a WFPB diet
    • 3 cups water or vegetable stock

    Optional extras:

    • 10 oz green beans without tops
    • 1 tablespoon sesame seeds
    • 2 bunch bok choy
    • 2 tablespoons tamarind paste
    • 2 cups spinach about 2 bunchs
    • 8 oz crispy tofu see recipe
    • sea salt to taste, optional, omit if following a WFPB diet

    Serve with

    • steamed Jasmine rice
    Prevent your screen from going dark

    Directions
     

    • Stir-fry the shallots along with sesame oil and cashews (or peanuts) for 1-2 minutes on high heat until slightly browned.
    • Add the curry paste, ginger, and stir fry for another minute. If using tamarind paste, add at any point from now.
    • Add the coconut milk and bring to a boil.
    • Stir in the veggies. Add the “hard” vegetables such as diced sweet potato (or potatoes), plus eggplants which require a little more cooking time.
    • Pinch veggies. After 5 minutes, pinch the veggies. When they are slightly soft, add 3 cups of water and some cilantro leaves. Next, add the “soft” veggies, such as diced zucchini, and let them boil for another 10 minutes.
    • Adjust. Halfway through these last 10 minutes, I like to taste for flavor. Add some salt if you want to. You can also choose to add an extra teaspoon of curry paste or grated ginger for extra flavor.
    • Turn off the heat and stir in the spinach and/or Bok Choy and Green Beans.
    • Add tofu. At this point, I also add half of the crispy tofu. This way so it can absorb some of the curry juices without losing their crispiness.
    • Cover. Place the lid on and let it rest for 5-10 minutes.
    • Serve with any of the suggested toppings. I like to add them all.

    Video

    Nutrition Facts

    Calories: 426kcalCarbohydrates: 50gProtein: 20gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 358mgPotassium: 2128mgFiber: 15gSugar: 21gVitamin A: 32197IUVitamin C: 210mgCalcium: 654mgIron: 9mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    How to Make Thai Green Curry
    Amount per Serving
    Calories
    426
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    12
    g
    75
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    358
    mg
    16
    %
    Potassium
     
    2128
    mg
    61
    %
    Carbohydrates
     
    50
    g
    17
    %
    Fiber
     
    15
    g
    63
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    32197
    IU
    644
    %
    Vitamin C
     
    210
    mg
    255
    %
    Calcium
     
    654
    mg
    65
    %
    Iron
     
    9
    mg
    50
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. Traci says

      October 03, 2021 at 6:37 pm

      5 stars
      This recipe is so easy and delicious! I love it that it uses sweet potatoes ... so yum!

      Reply
    2. Michelle says

      October 03, 2021 at 7:48 pm

      5 stars
      This green curry looks super flavourful! Can't wait to give it a try!

      Reply
      • Anna - Vegnfit says

        March 12, 2022 at 11:02 pm

        5 stars
        This green curry is delicious and full of flavors. Thanks for sharing this amazing recipe.

        Reply
    3. Claudia Lamascolo says

      October 03, 2021 at 8:37 pm

      5 stars
      I have never had Thai food this was off the charts Ive been missing out thanks for introducing me to this!

      Reply
    4. Andrea says

      October 03, 2021 at 8:52 pm

      5 stars
      Wow, such vibrant colors. This is such a hearty curry dish that is full of so much flavor. I'm excited to try this recipe.

      Reply
    5. Gina says

      October 03, 2021 at 9:07 pm

      5 stars
      The perfect recipe for the green curry paste I just happened to grab last time I was at the store. A wonderful change of pace from the usual red curry we eat!

      Reply
    6. Dannii says

      February 23, 2022 at 9:22 am

      5 stars
      This is my favourite curry and yours looks so vibrant and delicious.

      Reply
    7. Jacqueline Meldrum says

      February 23, 2022 at 9:44 am

      5 stars
      That looks heavenly. *adds to meal plan*

      Reply
      • Gus says

        February 24, 2022 at 8:08 am

        A great addition to your meal plan! Curries work great for meal prep as well!

        Reply
    8. Katherine says

      February 23, 2022 at 11:39 am

      5 stars
      What a perfect veg-packed thai green curry! Such a rainbow bowl of goodness.

      Reply
    9. Amanda Wren-Grimwood says

      February 23, 2022 at 11:46 am

      5 stars
      The colours and flavours in this dish are so inviting and this looks really easy to make too.

      Reply
    10. Carrie Robinson says

      February 23, 2022 at 12:36 pm

      5 stars
      I just love curry! And I am all about all the veggies in this. 🙂

      Reply
      • Gus says

        February 23, 2022 at 11:43 pm

        Thanks for your review, Carrie! Curries are such an easy way to add more veggies to our diets!

        Reply
    11. Kechi says

      March 12, 2022 at 1:39 pm

      5 stars
      This Eggplant green curry looks incredibly flavorful and delicious! Such a great idea; definitely making some as tomorrow for Sunday lunch! YUM

      Reply
    12. Heidy says

      March 12, 2022 at 3:18 pm

      5 stars
      This Vegetarian Green Thai Curry Recipe was just the change of pace our dinner table needed! I loved all the flavors and textures. It was pretty simple to make and enjoyed by all!

      Reply
      • Gus says

        March 12, 2022 at 5:07 pm

        Hey Heidy, I am thrilled your family liked this green curry recipe; it is our favorite!

        Reply
    13. Nicole Tingwall says

      March 12, 2022 at 4:36 pm

      5 stars
      Green curry is a family favorite and this recipe nailed it! Can't wait to make it again!

      Reply
      • Gus says

        March 15, 2022 at 7:36 am

        Thank you for taking the time to leave a review Nicole! I'm so glad you enjoyed this recipe and I hope it will become one of your family favorites too.

        Reply
    14. Emily says

      March 12, 2022 at 4:53 pm

      5 stars
      This was so good, no reason to go out to eat when I can make this at home!

      Reply
      • Gus says

        March 12, 2022 at 5:32 pm

        I am very glad you liked it, Emily! Nothing like a yummy homemade Thai Curry!

        Reply
    15. Eliza says

      March 12, 2022 at 5:00 pm

      5 stars
      What a terrific recipe! Thai Green Curry is something we order often from a restaurant, and now we can make it at home. Thanks for the detailed instructions and photos - another winner from Our Plant Based World!

      Reply
    16. Stef says

      March 12, 2022 at 5:22 pm

      5 stars
      This looks phenomenal. I can't wait to try thanks for the recipe!

      Reply
    17. Suja md says

      March 12, 2022 at 5:47 pm

      5 stars
      This recipe tasted great and we were pleasantly surprised on how easy it was, will make it again for sure!

      Reply
    18. Katie says

      March 12, 2022 at 8:35 pm

      5 stars
      I love this green curry! I really love the plant diversity in this recipe, so healthy and delicious!

      Reply
    19. Michelle says

      March 13, 2022 at 1:35 am

      5 stars
      Oh my GAWD this is the most amazing curry!!! One of the best I've ever had, I love that the ingredients are really unique compared to what I usually get in curries.

      Reply
      • Gus says

        March 13, 2022 at 2:44 pm

        hey Michelle! Thank you for your review! I am glad you enjoyed this green curry! It is a FAV here, we are actually having it for dinner tonight, I love having it with a glass of pinot grigio!

        Reply
    20. Jan says

      March 13, 2022 at 10:15 pm

      5 stars
      I am so pleased with this curry, it's packed with veg and flavour.

      Reply
    21. nancy says

      March 14, 2022 at 5:27 pm

      5 stars
      this thai dish is super flavourful and well balanced. i love how it's packed with so much veggies! lilterally a meal on its own

      Reply
    22. Anaiah says

      March 14, 2022 at 5:45 pm

      5 stars
      I am LOVING this vegan eggplant curry! I have never tried adding tamarind paste in my Thai green curry before but it enhances all the flavors. Great recipe!

      Reply
      • Gus says

        March 15, 2022 at 7:32 am

        Thank you for your kind words Anaiah! I am so happy that you enjoyed the recipe and found it to be delicious. The tamarind paste is a great addition, we love it too!

        Reply

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