Day 17 – Vegan Thai Green Curry, with fresh curry paste


A couple months ago I was looking for a Thai Curry recipe that included an authentic paste from scratch. I found this recipe by Darlene Schmidt at, here ,  it took quite a bit of time but it was fantastic. I doubled the recipe and we ate it for a week.

I decided to make it again because I finally came across some fresh Kaffir Lime Leaves at the Asian market. Last time I went to 3 different stores, driving myself crazy cause I couldn’t find them anywhere, fresh or frozen. It was a little ridiculous. I ended up using fresh lime juice instead and it worked just as well.

Last time I made it with fish sauce, but this time I wanted to make it vegan so I used a mix of Coconut Aminos and Bragg’s Liquid Aminos. It didn’t turn out as sweet, but it was still really good. I put 3 chilis in it too so it was reeeeeaaaaaalllly spicy, next time I will probably only use 2.

These are the changes I made, I don’t take any credit for this recipe though. I also changed the prep and cook times, cause it literally took me 2 hours to make this (I might be a slow chopper, who knows). I also found that it takes much longer to cook the yams than she says:

Vegetarian Thai Green Curry (Vegan/Gluten-free)

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 40 minutes

Yield: SERVES 3-4


  • 1 stalk fresh lemongrass, sliced finely and minced
  • 2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 3.5 T Coconut Aminos
  • 2 – 3 tsp. coconut sugar (to taste)
  • 1 – 3 green chilies, minced (to taste, 1=mild, 2=medium, 3=spicy)
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 thumb-size piece galangal OR ginger, sliced
  • 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 T fresh lime juice
  • 1 loose cup chopped fresh cilantro leaves and stems
  • 1/4 cup fresh basil
  • 1 T Bragg’s Liquid Aminos


  • 2 kaffir lime leaves, OR substitute 1 bay leaf
  • 1 can good-quality coconut milk
  • 1 cup vegetable broth
  • 1 can unsalted garbanzo beans, drained
  • 1 small yam or sweet potato, cut into small cubes
  • 10 baby carrots, each cut into 4 pieces
  • 1 crown broccoli
  • large handful fresh baby spinach
  • 1/4 cup fresh basil, roughly chopped
  • 2 T coconut oil for frying


  1. To make the green curry paste, place all paste ingredients in a food processor. Process well.


  1. Place coconut oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add Garbanzo Beans and stir to combine.
  2. Add lime leaves then reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
  3. Add yam/sweet potato and carrots. Add up to vegetable stock. Bring to a boil, then cover and simmer 25 min, or until yam is soft enough to pierce with a fork.
  4. Add Broccoli. Cover again and simmer 10 minutes.
  5. Add Spinach, stir and continue cooking for 2-3 minutes, or until spinach is wilted.
  6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more Bragg’s, soy sauce, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
  7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil. Accompany your curry with Brown rice or quinoa. Enjoy!


I know the numbers got kind of messed up but I couldn’t fix it once I put the photo in. Ah well. Above I threw in 1/2 of a red bell pepper and 1/2 of a green bell pepper, just cause I had them laying around and didn’t want them to go bad. There ended up being so many vegetables in it that I didn’t have room to put in the spinach, but I included the spinach in the recipe cause I made it with spinach last time and really liked it. You can change up the vegetables to whatever you like too, this is just what we like. You also don’t have to throw in the vegetable broth, but I like lots of sauce so that’s why I used it. I ate mine with quinoa but I also made brown rice for my boyfriend, as pictured – just making more work for myself, as usual.


Note: Woops just realized I used coconut sugar, not brown sugar. If you haven’t tried coconut sugar, it’s granulated and just as rich as brown sugar, but way better for you!


Roasted Broccoli, Asian style

Since we had leftovers last night I really don’t have much to write about today. I feel like I should write something though, so I’m writing about Broccoli.

I make this dish pretty much every week cause my boyfriend likes it, I pack it in his lunch (almost) every day with chicken and rice. He’s NOT vegetarian by any means, but he’s been eating a lot of veggies for dinner lately and he’s not complaining – yet, at least.

This dish is really simple, so simple I feel kind of silly posting it, but if you don’t usually eat broccoli roasted, it’s the best. I served it last night with our left over lentil loaf.


I’m half Asian and have a tendency to make most of my vegetable side dishes with Asian flavors, so here we go:

Roasted Broccoli, Asian Style

Prep time, 5 minutes/ Cook time, 20 minutes

  • 2 large broccoli crowns
  • 2 – 3 T coconut oil
  • 1 – 2 tsp chili paste (I use Sambal Oelek)
  • ~1 T Bragg’s Liquid Aminos

Preheat oven to 400

Wash broccoli and cut off all crowns (I usually save the stems for juicing instead of throwing them away). Put broccoli in a large mixing bowl, and mix in the oil, aminos, and chile paste. Stir until broccoli is well coated.


Cover a sheet pan with aluminum foil, dump broccoli out onto the pan and distribute into 1 layer.


Put in oven and roast for 10 minutes. Take the pan out of the oven, using a pair of tongs, turn each piece of broccoli over for even roasting. Put pan back in the oven and roast for another 10 minutes. Enjoy!


Yum! I’ve never actually measured any of the ingredients, I just eyeball everything but these measurements should be pretty close.