Vanity (distilledvanity) wrote in vegancooking,

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Thai Red/Green Curry paste, Green Curry & Peanut Sauce Recipe!

Here are some more delicious recipes from May Kaidee's Thai cooking class, including a video of how to make the perfect green curry in 6 minutes from my awesome cooking instructor, Miss On!


Blend the following with a mortar and pestle or blender:
2 tablespoons of green or red chili
1 tablespoon of each of the following-
  • Kaffir lime leaf
  • Galangal (Thai ginger)
  • Lemon Grass
  • Onion
  • Garlic
  • Cumin Powder
1/2 tablespoon of soy bean paste or miso
Blend until all ingredients are completely crushed and a smooth paste has been created. 

I can't believe I've been buying store-bought paste this whole time. I had no idea it was that easy.

Now that you’ve made your chili paste, you are ready to make some curry! 
For cooking class I made:

In the wok put:
  • 1 tablespoon of oil
  • 1 teaspoon of green chili paste (or more if you like it spicy)
  • 1 crushed kaffir lime leaf
  • 1 slice of crushed galangal
  • 1 inch of cut lemon grass
  • 1 tablespoon of coconut milk
  • 1 handful of mixed veggies (you can use any vegetable you’d like, we used eggplant, green beans, squash, kale, carrots and onions)
  • 3 tablespoons of coconut milk
Cook until texture of curry is thick then add:
  • 6 tablespoons of water
  • 1 tablespoon of mixed light and dark soy sauce
  • 1 teaspoon of unrefined sugar
Stir and cook for roughly 3 minutes on medium heat then add:
  • 3-4 tablespoons of coconut milk
  • 3-4 chopped mint or Thai basil leaves
Before serving, add 1 tablespoon of coconut milk. 

Makes one serving.

Miss On was happy that I loved my food really spicy and happily threw in extra chili and garlic on everything we made.  Here is Miss On with the completed extra spicy green curry:

I found her youtube video which shows you how to make a perfect green curry in 6 minutes.  The audio is a bit rough so just refer to the recipe I posted for the complete list of ingredients and watch Miss On work her magic in the kitchen.

Another thing I never realized was so easy to cook was peanut sauce.  Here is an easy, yet incredibly amazing...


  • oil (You can use any kind but I think soy bean or sesame works best)
  • 1/2 of a coarsely chopped tomato
  • 1 teaspoon of red or Tom Yum chili paste (either one works well)
  • 6 tablespoons of coconut milk
  • 1 tablespoon of crushed roasted ground peanuts
  • 2 teaspoons of vegan sugar
  • 1 teaspoon of lime juice (I squeezed 1/2 a lime)
  • 1/2 tablespoon of mixed light and dark soy sauce
Turn the flame on high under your wok and add about a tablespoon of oil. Then add the tomatoes and crush them with your spatula.

Reduce the heat a little and add your red or Tom Yum chili paste and fry until fragrant. Then add 6 tablespoons of coconut milk and crushed peanuts.  Add more coconut milk if the sauce becomes too thick.

Once you have the right consistency which should be a creamy texture, add the sugar, lime juice and soy sauce.

You can use this sauce as a dip for spring rolls and would even make a great salad dressing. I loved it on my Pad Thai:

Tags: condiments-curry paste/chili paste, condiments-dips, ethnic food-thai, nuts-peanuts
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