If few days a go I posted my personal recipe for vegan Thai curry, today I am not going to talk much about it. On this post I am not going to write new recipe, but rather to show the ingredient and what is possible. You can see my obsession here on Thai cuisine, even though might be my recipe are not consider as authentic, because I think authentic recipe are usually hold by old generation or people that studied with them in their warm, secret kitchen.


Let alone I converted this recipe into vegan, woww far-far from authentic, but the thing that I like this recipe are matter the most to me. I like the mellowness, fresh and light broth from this recipe, so yeah, I would called this recipe are my adaption of Green Thai curry.

Here I show you my ingredient, I used candle nut to create savoury nutty flavour into the  broth, but if you find the difficulty to find it you can replace it with roasted cashew nut, cashew nut are so far that most fitting to replace candle nut, with the same amount. I already tried several nut, almonds and also walnut, but if you also don’t have cashew nut, you still can used almond and walnut.

I also used galangal, galangal are not the same with ginger, the taste are really opposite in my palette, ginger are sweet, warm and spicy for me, while galangal are refreshing, savoury and quite salty. SO that is why it is quite opposite. I think you can easily find galangal in Asian grocery store, if you can not find it, better just skip it, it is still okay.

My post here are the update version than the recipe I posted earlier. SO I hope you enjoy my recipe. I enjoy this dishes with noodle, I can see how versatile this broth, I can enjoy it with rice or noodle or just alone with the bunch vegetable they are in it. I love the Romanesco in here, after infuse it in the broth for sometime, I can taste the smoky flavour from the Romanesco, I think you know how crazy I am with smoky taste *sigh


Here we go, shall we?


Serve 2-3 portion

Curry paste (blend them into paste)

  • Handful cilantro stalk (keep the leaves, later to be serve)
  • 3 cloves of garlic
  • 1 medium size of French shallot
  • 1 thumb size ginger
  • 1 thumb size galangal (this galangal are ingredient that make the curry taste so fresh, it is what make a different compare to other curry)
  • 1 green chilli, seed out (keep it of you want a taste a touch of spicy)
  • 2 candle nut or you can replace it with roasted cashew for the same amount

Other Ingredient

  • 5 kaffir lime leaves
  • 1 lemon grass (crush the white part)
  • 1/2  Romanesco, slice it in bite size
  • 2 carrot, slice it in chunk, also cooked the leaves, it taste so nice
  • Handful of green bean, trim the tip and cut it in two
  • Bamboo spring, slice it rough (you can find it ready to cooked in Asian grocery store)
  • 5-6 Portabella mushroom, slice it
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp brown sugar
  • 1000 ml vegetable broth
  • 500ml thick coconut milk
  • 1 tbs vegetable oil


  1. In medium pan with medium high heat, put inside the vegetable oil, curry paste, lime leaves and lemon grass. Sautéed them until fragrance.
  2. After the curry paste are fragrance, put inside the water and the coconut milk then let them boiled.
  3. After the broth are boiled, put inside the bamboo spring then seasoned with sea salt and brown sugar. Give a taste then correcting the flavour according to your preference.
  4. Put inside the rest of the vegetable, cook it until just change in colour to maintain the texture. Lastly put inside some of cilantro leaves then take out from the heat.
  5. I serve mine with rice noodle, avocado and rice cracker. Then sprinkle of fresh cilantro leaves.
  6. I hope you enjoy

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