Thai 100% Plant-Based Recipe: Green Curry Vegan Style

🌍 Thai 📈 Hybrid Plant-Animal Protein

Thai green curry, or ‘gaeng keow wan,’ emerged from central Thailand’s royal kitchens during the late 19th century, distinguished by its vibrant green color derived from fresh green chilies and herbs. Unlike the hybrid protein trend sweeping Western markets, traditional Thai cuisine has always understood the power of植物-based umami—fermented soybeans, mushrooms, and herb pastes create depth without relying solely on animal products. The curry’s foundation rests on the ‘kreung gaeng’ (curry paste), where granite mortar meets wooden pestle in a rhythmic pounding that releases essential oils and creates emulsification impossible to replicate in modern blenders. This recipe respects that heritage while proving that plant-based cooking isn’t a compromise—it’s a return to vegetables as the starring act.

Chef’s Note: The secret to transcendent green curry lies in patience with your paste—pound each ingredient in order of hardness, letting the granite mortar do its ancient work. I’ve adapted this recipe to be completely plant-based while maintaining the rich, complex layers that made Thai curries legendary. The textured vegetable protein absorbs the coconut-lemongrass broth like a sponge, creating that satisfying bite that bridges traditional and contemporary eating.

Ingredients for thai 100% plant-based recipe

• 200g / 7oz / 1 cup textured soy protein (TSP), rehydrated
• 400ml / 14oz / 1¾ cups full-fat coconut milk
• 3 stalks lemongrass (100g / 3.5oz), bottom third only, roughly chopped
• 40g / 1.4oz / ¼ cup galangal, peeled and sliced
• 6 fresh green Thai chilies (30g / 1oz), seeds removed for less heat
• 4 cloves garlic (20g / 0.7oz), peeled
• 2 shallots (60g / 2oz), peeled and quartered
• 15g / 0.5oz / ½ cup fresh cilantro stems and roots
• 1 tsp coriander seeds (3g / 0.1oz), toasted
• ½ tsp cumin seeds (2g / 0.07oz), toasted
• 1 tsp white pepper (3g / 0.1oz)
• 2 tbsp coconut oil (30ml / 1oz)
• 200g / 7oz Thai eggplant, quartered
• 100g / 3.5oz green beans, trimmed and halved
• 3 kaffir lime leaves, torn
• 2 tbsp vegan fish sauce or soy sauce (30ml / 1oz)
• 1 tbsp coconut sugar (15g / 0.5oz)
• 20g / 0.7oz / ⅓ cup fresh Thai basil leaves
• 1 lime, juiced (30ml / 1oz)

How to Make thai 100% plant-based recipe — Step by Step

1. Step 1: Rehydrate the textured soy protein in 500ml (2 cups) hot vegetable stock for 15 minutes, then drain and squeeze out excess liquid. Set aside.
2. Step 2: Using a large granite mortar and pestle, pound the coriander seeds, cumin seeds, and white pepper into a fine powder, about 2 minutes. Remove and set aside.
3. Step 3: Add lemongrass to the mortar and pound until fibrous and paste-like, about 3-4 minutes. Add galangal and continue pounding until integrated.
4. Step 4: Add garlic, shallots, and green chilies to the mortar. Pound in a circular motion for 5-7 minutes until a cohesive paste forms. Add cilantro stems and roots, pounding until fully incorporated. Stir in the ground spices.
5. Step 5: Heat coconut oil in a large wok or deep skillet over medium-high heat. Add 3 tablespoons of the curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and oil begins to separate.
6. Step 6: Pour in the thick cream from the top of the coconut milk can (about 150ml / ⅔ cup). Stir vigorously to emulsify with the paste, cooking for 3 minutes until the mixture glistens.
7. Step 7: Add the rehydrated textured soy protein and remaining coconut milk. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally.
8. Step 8: Add Thai eggplant and green beans. Simmer for 6-7 minutes until vegetables are tender but retain slight bite.
9. Step 9: Tear kaffir lime leaves and add to the curry along with vegan fish sauce and coconut sugar. Stir and taste, adjusting seasoning—the flavor should balance spicy, salty, sweet, and aromatic.
10. Step 10: Remove from heat. Stir in Thai basil leaves and lime juice. Let rest for 2 minutes before serving.
11. Step 11: Serve hot over jasmine rice or rice noodles, garnished with extra Thai basil and lime wedges.

Nutrition Facts (per serving)

Chef’s Tips for the Perfect thai 100% plant-based recipe

• Mortar matters: If you must use a blender, add ingredients in the same order and pulse rather than blend continuously—over-blending creates bitterness from the lemongrass fibers. The paste should look rustic, not perfectly smooth.
• Coconut milk technique: Always use full-fat coconut milk and don’t shake the can. The separated thick cream on top is essential for frying the paste and achieving that glossy, emulsified sauce that defines restaurant-quality Thai curry.
• Protein absorption: Add the rehydrated TSP while the coconut broth is simmering, not before. This allows it to absorb maximum flavor while maintaining texture. For extra umami depth, marinate the drained TSP in 1 tablespoon soy sauce for 10 minutes before adding.

Health Benefits of thai 100% plant-based recipe

This Thai 100% plant-based recipe delivers complete protein from soy (22g per serving) while providing anti-inflammatory compounds from galangal and lemongrass. Coconut milk offers medium-chain triglycerides for sustained energy, while the abundant fresh herbs provide antioxidants and digestive support. The dish aligns with the 2025 hybrid protein trend by delivering satisfying, nutrient-dense plant protein that rivals traditional animal-based curries in both texture and nutritional profile.

Storage Instructions

Store curry in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully overnight. Freeze in portion-sized containers for up to 3 months. Reheat gently over low heat, adding a splash of coconut milk or water if needed. The basil and lime juice are best added fresh after reheating for optimal brightness.

Frequently Asked Questions

Recipe Infographic