Thai 100% Plant-Based Recipe: Korean Fusion Green Curry

🌍 Thai 📈 Korean Wave (Hansik) Crossover

Thai green curry, or gaeng keow wan, traditionally relies on fresh green chilies pounded with galangal, lemongrass, and shrimp paste in a granite mortar. This plant-based adaptation honors the technique of balancing fresh herbs—the hallmark of Thai cooking—while incorporating gochugaru’s sun-dried sweetness, a staple in Korean kitchens for over 400 years. The Korean Wave, or Hallyu, began with K-pop and K-dramas but has evolved into Hansik, a culinary export phenomenon seeing Korean ingredients integrated into global cuisines. By 2025, this crossover has become particularly pronounced in vegan cooking, where gochugaru’s umami depth replaces fish sauce and shrimp paste, creating plant-based dishes with the complexity Thai cuisine demands.

Chef’s Note: The key to this fusion curry is respecting both culinary traditions: bloom your curry paste slowly in coconut cream until fragrant oils separate, just as you would in Bangkok, then let the gochugaru infuse gently rather than scorching. I like to think of this dish as a culinary conversation—the bright, herbal notes of Thai cooking meeting Korea’s warm, peppery embrace. It’s become my weeknight staple when I want something that feels both comforting and alive.

Ingredients for thai 100% plant-based recipe

• 3 stalks lemongrass (60g / 2oz), bottom third only, finely minced
• 40g (1.4oz / about 4 inches) fresh galangal, peeled and sliced thin
• 6 fresh Thai green chilies (30g / 1oz), stems removed
• 4 cloves garlic (20g / 0.7oz), peeled
• 2 shallots (60g / 2oz), roughly chopped
• 15g (0.5oz / 1/2 cup) fresh cilantro stems and roots
• 1 tablespoon (8g) coriander seeds, toasted
• 1 teaspoon (3g) cumin seeds, toasted
• 1 teaspoon (5g) white peppercorns
• Zest of 1 lime (3g)
• 400ml (14oz / 1 3/4 cups) full-fat coconut milk, divided
• 2 tablespoons (15g) Korean gochugaru (medium heat)
• 300g (10.5oz / 2 cups) Thai eggplant or Japanese eggplant, quartered
• 200g (7oz / 1 1/2 cups) oyster mushrooms, torn into strips
• 150g (5oz / 1 cup) yard-long beans or green beans, cut into 2-inch pieces
• 200g (7oz / 1 1/3 cups) pressed organic tofu, cubed
• 200ml (7oz / scant 1 cup) vegetable stock
• 2 tablespoons (30ml) organic tamari or coconut aminos
• 1 tablespoon (12g) organic coconut sugar
• 4 kaffir lime leaves, torn
• 20g (0.7oz / 1/2 cup) Thai basil leaves
• 2 tablespoons (30ml) fresh lime juice
• 2 teaspoons (10ml) organic cold-pressed coconut oil

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

1. Step 1: Make the curry paste. In a mortar and pestle or food processor, pound or blend the toasted coriander seeds, cumin seeds, and white peppercorns into a fine powder. Add lemongrass, galangal, green chilies, garlic, shallots, and cilantro stems. Pound or process into a smooth paste, adding 1-2 tablespoons water if needed to facilitate blending. Stir in lime zest. Set aside.
2. Step 2: Separate the coconut cream. Open the coconut milk can without shaking and carefully spoon out the thick cream from the top (about 150ml / 2/3 cup). Reserve the thinner milk separately.
3. Step 3: Bloom the curry paste. Heat a large wok or deep skillet over medium heat. Add the coconut cream and cook, stirring constantly, for 3-4 minutes until it begins to split and oil separates to the surface. Add your prepared green curry paste and fry, stirring continuously, for 2-3 minutes until deeply fragrant.
4. Step 4: Introduce the Korean element. Reduce heat to medium-low. Sprinkle in the gochugaru and stir for 45 seconds, allowing it to bloom in the coconut oil without burning. The mixture should turn a beautiful jade-crimson color and smell sweet, smoky, and herbaceous.
5. Step 5: Build the curry base. Pour in the remaining thin coconut milk and vegetable stock. Add the torn kaffir lime leaves, tamari, and coconut sugar. Stir well and bring to a gentle simmer. Let the flavors meld for 3 minutes.
6. Step 6: Cook the vegetables in stages. Add the eggplant first, as it takes longest. Simmer for 5 minutes until beginning to soften. Then add the oyster mushrooms and yard-long beans. Continue simmering for 4 minutes.
7. Step 7: Add the tofu. Gently fold in the cubed tofu and simmer for 3 minutes to heat through and absorb flavors. Taste and adjust seasoning—add more tamari for saltiness, coconut sugar for sweetness, or lime juice for brightness.
8. Step 8: Finish with fresh herbs. Remove from heat. Stir in the Thai basil leaves and fresh lime juice. Let rest for 2 minutes off heat—this allows the basil to wilt gently while maintaining its aromatic oils.
9. Step 9: Serve immediately. Ladle the curry into bowls over jasmine rice, cauliflower rice, or rice noodles. Garnish with additional Thai basil leaves, a sprinkle of gochugaru, and lime wedges on the side.

Nutrition Facts (per serving)

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

• Galangal vs. ginger: Don’t substitute ginger for galangal—galangal has a sharp, piney flavor essential to Thai curries, while ginger is sweeter and more pungent. Find it frozen at Asian markets if fresh isn’t available.
• Gochugaru heat levels matter: Korean gochugaru comes in fine and coarse grinds, mild and hot varieties. For this recipe, use medium-heat coarse gochugaru (중간 매운맛) which adds fruity depth without overwhelming the delicate Thai herbs. Avoid substituting with cayenne or regular chili flakes, which lack gochugaru’s subtle sweetness.
• The coconut cream trick: Blooming curry paste in separated coconut cream rather than oil is the traditional Thai technique that creates restaurant-quality depth. If your coconut milk won’t separate, refrigerate the can overnight, then scoop the solidified cream from the top before using.

Health Benefits of thai 100% plant-based recipe

This Thai 100% plant-based recipe delivers powerful anti-inflammatory compounds from turmeric-family galangal and capsaicin-rich chilies. Coconut milk provides medium-chain triglycerides (MCTs) for sustained energy, while lemongrass contains citral, studied for its antimicrobial properties. Gochugaru adds capsaicin and vitamin C without excess sodium. The organic tofu and mushrooms provide complete plant protein (14g per serving), and the fiber-rich vegetables support digestive health. Being fully vegan and organic, this curry is free from cholesterol and synthetic pesticides while delivering healthy fats from coconut.

Storage Instructions

Store cooled curry in an airtight glass container in the refrigerator for up to 4 days. The flavors actually deepen overnight as the gochugaru continues to infuse. Reheat gently on the stovetop over low heat, adding a splash of coconut milk or vegetable stock if needed to restore consistency. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that Thai basil loses vibrancy when frozen, so add fresh basil after reheating frozen curry for best results.

Frequently Asked Questions

Recipe Infographic