Amazing Thai Green Curry for Vegan Skeptics 🌱

A vegan Thai green curry to satisfy even the most hardcore meat eaters (such as my husband!). In this video I share how to pack your plant-based curry with umami, how to improve store bought curry paste with a few secret ingredients, and how to choose vegetables and protein to make sure the curry will be substantial and satisfying. Meat eaters will not miss the meat in this curry!

00:00 Intro
00:25 Improving store bought curry paste
02:35 Making the green curry sauce
04:18 Choosing veg & protein for vegan curry
07:02 Adding vegetables and finishing the curry
09:44 Tasting and plating
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[krittiya]

I'm vegan and I LOVE it when you veganize Thai recipes!! Please keep doing more!!! 🤩😋🌟

[skatingcanuck]

I am not a vegan, but am aiming to eat more plant based meals. Pai I was expecting you to try one of those new vegan fish sauce subs, but miso or doenjang is a brilliant sub that have already been proven to offer umami! The dried shitaki is even more brilliant! Plus these are items that I already have in my pantry! This inspires me to experiment with other umami agents in my pantry.

[redrockcrf]

Since Shrimp paste is VERY salty, another Umammi option is Marmite or Vegimite. I tend to use half Miso half marmite after I learned about the miso option from Pai.

[monicajohnston]

This looks amazing! My daughter has a shellfish allergy, so we've been avoiding our favorite local Thai restaurants. Your vegan twists on traditional recipes has inspired me to try making some allergy-safe Thai dishes at home.

[sunhee]

Grating the dried mushroom. What a great idea!!!

[goldmother]

Love when you forget stuff. Nice to know I'm not the only one!!!
Making this today. I usually add shiitake mushrooms to mine. I also like some heat. I add red thai chilies. Yum. I love how quickly this comes together.

[TRpiplup]

OMG. I have been waiting so long for this since your last non-vegan thai green curry recipe. Thanks so much!

[sarahkodama]

Pai! I’m trying to learn how to cook Thai food because I grew up there, but my family is Japanese so I never learned how to make these dishes. You’ve totally changed my cooking game and I can’t thank you enough :)

[ByTorAndMe]

Made this recipe tonight and it turned out beautiful. I also added some pieces of Kombu for even more umami flavor. Big thanks for all the inspiration.

[conquer]

PALLIN, thank you so much for the cooking techniques. My caucasian friends love your recipes so much.

[culinarycaravan]

... also, what a thoughtful, user-friendly design of the Krok mortar & pestle. It's on my Christmas wish list.

[moneal]

I made this with bamboo shoots, baby corn, zucchini, rockfish and red pepper and a couple handfuls of spinach and basil tossed in off the heat. I “grated” the shiitakes in a coffee grinder. Best curry I’ve ever had.

[brandon]

I'm glad you included winter melon in this recipe! I always see it in Asian supermarkets and I never buy it because I didn't know what to do with it. Yay, time to include it in my diet ^_^

[Yupppi]

Thanks for these recipes. I've dated multiple vegans in the past years and have introduced plant-based foods to make my life richer in different taste experiences. Asian cuisine is brilliant for that with the plentiful use of exciting and tasty vegetables and built in plant protein sources (helps with my protein goals for training). Also the fact that asian cuisine isn't trying to substitute for meat most of the time, the foods and sauces just taste good as they are. With foods like these I can impress my partner. You can't imagine how much a vegan lady appreciates when a non-vegan man serves them a delicious vegan meal.

[emilyreich]

I've used many a vegetarian store bought curry paste but never added anything extra to them to add bonus flavor, totally gonna start adding miso at minimum to all my curries, sounds

[Dyastarre]

Thanks for veganizing this classic Thai dish. I love the substitutions and will definitely give this a try!

[scp]

Interesting about the color, I always thought the sweet in waan referred to the coconut milk. I love all your cute kitchen tools.

[janem]

Another great recipe, and no editing of the realities of the home kitchen! Love it!

[sarat]

Loved the recipe. Tried it today for lunch. Everyone liked it. Best curry ever.

[lorelaim]

That's the greenest green curry I've ever seen! I love it. Do you have other videos (or plans to make) other videos on how to increase the flavor/freshness of other store curries like yellow or panang? A video on that would be awesome.