Thai Vegetable Green Curry made from scratch. It is vegetarian, vegan and gluten-free. This recipe uses no fish sauce or shrimp paste. Easy dinner recipe.
In a mortar and pestle or a high speed blender, grind the cumin seeds, coriander seeds and pepper corns together. Then add in the chillies and salt and continue pounding until a coarse mixture is formed.
After the coarse mixture is formed, then add in the remaining ingredients until a smooth curry paste is formed
Store this paste in an air tight container for upto a week in the refrigerator and use in curries and stir fries as you like.
For the Green Curry
In a wok or deep skillet, heat up the peanut oil over low heat. Then add int he green curry paste, keep stirring until fragrant and then add in about 1/4 cup of coconut milk. Keep stirring until the green oil surfaces on top.
Next add in the chopped eggplants, carrot, cauliflower florets , mushrooms and remaining coconut milk. Continue cooking until they turn soft but not mushy.
Once the veggies are cooked, season with tamari and palm sugar until fully dissolved. Then stir in the sweet basil leaves and kafir lime leaves (stem removed).
Stir couple of minutes on low heat, then remove and garnish with red chilli. Serve over steam rice.
Notes
On white peppercorns - If you are unable to source white pepper corns then just skip using them. Using black peppercorns will darken the colour of your curry paste.