Comments on: Vegan Thai Green Curry Meat Eaters Will Love

By: nicole

nicole — Thu, 30 Jan 2025 15:55:25 +0000

I love this curry so much! I have made it numerous times already and it never dissapoints, an absolute banger everytime. It is definitly worth it to improve your curry paste as the recipe states, I made it once without improving the paste and you really notice the difference. It was still lovely but the deeper level of flavour was just missing. I highly recommend anybody to try this!

By: Miriam

Miriam — Sat, 31 Aug 2024 17:59:28 +0000

Thank you so much for taking the time to share not only the recipe and do a video tutorial but also explain the choice of ingredients!
Also I've never come across a vegetarian Green Curry Recipe that was truly authentic so understanding the "substitute" ingredients was key for me.
I'll be sure to share with my friends!

By: Vanessa

Vanessa — Mon, 20 May 2024 04:34:27 +0000

Very tasty recipe- probably the best green curry recipe I’ve tried so far. I didn’t add any more than half the soy sauce but might actually do less than that next time. Wish I had the kaffir leaves but I couldn’t find them.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 06 May 2024 23:43:45 +0000

In reply to Rashmi. Replace all of the liquid including water/stock with soy milk or oat milk and saute the curry paste in oil :)

By: Rashmi

Rashmi — Fri, 03 May 2024 02:09:43 +0000

I love your recipes. I want to introduce it to my son who has coconut allergy. Any substitute for coconut milk please.
Thank you

By: Priya Kamath

Priya Kamath — Thu, 11 Apr 2024 22:23:50 +0000

So delicious, to balance the heat I add some finely diced sweet potato. On the side I make your papaya salad and rice. Thankyou for all your recipes.

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 02 Mar 2024 01:25:26 +0000

In reply to Ashley. It would be vegan if you use curry pastes that don't contain shrimp paste, of which there are many brands on the market. I figured it was obvious that if you were vegan...you'd choose a curry paste that is...vegan.

By: Ashley

Ashley — Wed, 28 Feb 2024 03:09:17 +0000

How is this vegan if you use green curry paste that contains fish or shrimp? You even mention this as a caution for ordering in restaurants, but then leave it in your "vegan" recipe?

By: Sarah

Sarah — Sat, 27 Jan 2024 11:45:03 +0000

This was AMAZING. I couldn't find wintermelon (next time!) but it came out amazing when using broccoli instead. Definitely adding to the regular rotation.

By: Dhvani J

Dhvani J — Thu, 11 Jan 2024 02:39:06 +0000

In reply to Robyn Kurtz. if you're using thai kitchen you have to double the amount because it's underwhelming

By: Robyn Kurtz

Robyn Kurtz — Tue, 21 Nov 2023 17:06:32 +0000

I have never made a Thai curry that was more than "meh" and so i made this last night. Sadly it was still underwhelming to me! Which i fully think is me and not the recipe. Maybe it's my paste? I used Thai Kitchen. or maybe my coconut milk, because it didn't separate, so i will check out your tips. Also i wasn't sure if i should wash the dried shitake mushrooom at all so i wiped it with a damp towel, but then it would't grate so i buzzed in in my food processor and it never got as small as grating would have made it. maybe that was the issue? i don't know but will definitely try again because it was better than ones i have made previously!! I bought a bitter melon accidentally so instead of using that, i used some carving pumpkin i had waiting for me to use, it was a really good veg for this because it sucked up the flavour, but i can't wait to try a winter melon! i really appreciated the video, it was so helpful and you are fun and funny and i will look to see if you have any more vegan recipes.

By: Sarah P

Sarah P — Sun, 11 Jun 2023 22:07:09 +0000

This recipe was delicious, and very easy to make! I used a lot of veggies (a zucchini, carrots, snap peas, and greens) and there was still plenty of sauce and flavor. I didn't have lime leaves but I had some dried lime zest that helped give a little zing. I didn't have any Thai basil to stir in at the end, so I'll have to make it again with that, as I'm sure it makes the dish better, but we loved it as is!

By: Judith Hadley

Judith Hadley — Tue, 09 May 2023 04:05:55 +0000

I made this and it is delicious!!! I used Thai basil rather than spinach and fried the tofu myself but other than that I stuck to your recipe.

By: Paul S.

Paul S. — Sun, 12 Mar 2023 18:31:30 +0000

I've made this twice now, and it's been delicious each time. I cut the tofu into cubes and let them sit on top of a clean dish towel so some water gets drained from them. I also fry the cubes myself in a cast iron pan with avocado oil until they are nicely browned. The only other modification I've made is adding the juice of one or two limes at the end -- it really helps brighten up the curry. Oh, I also added sliced mushrooms. I've never cooked with Winter Melon before and it's a wonderful discovery. The tips on finding the best coconut milk were also very helpful.

By: Arie

Arie — Sat, 08 Oct 2022 12:39:04 +0000

I made this last night and it was so delicious! Thanks for the tip on using spinach for color, miso for rich flavor and fried tofu for texture. We didn't even have to add hot sauce, the flavors were so perfect.