Whenever I order Thai food at a Thai restaurant or for take out, I always, without fail, get vegan pad Thai.

Every. Damn. Time.

I mean, it’s the best -- noodles, veggies, peanut flavor -- yummmm.

For some unexpected reason, I thought I’d change it up this last time we got Thai food for delivery.

I tried to remember my days of living in Bangkok and what my go-tos were.

Lots of Tom Yum, green papaya salad (Som Tam), green curry (Gang Keow Wan), fried rice, and pad Thai.

So, I decided to revisit an old favorite and went with Thai green curry.

Before I had even taken a bite, I smelled the curry and, instantly, memories flooded back to me from days of sitting in the heat eating lunch and watching the crazy streets of Bangkok buzz around me.

After demolishing my green Thai takeaway, I knew I had to recreate this dish on my own.

I got this new vegan curry paste a few weeks ago and now it was time to get to work.

I found a bunch of the varieties of this recipe (not too many vegan ones, though) and crafted it into something with my personal touch and favorite ingredients.

There are a few more versions of this recipe I’d like to dabble with, but we made this one spicy and it was SOOoooOoOo good!

We made white basmati rice with it and dipped each spoonful into the spicy green liquid.

Some people pour the curry over the rice, but we like to dip a spoonful of rice into the curry so the rice doesn’t soak up all the liquid.

You can do it your way when you make it for yourself!

Enjoy making this recipe; it’s a fun one to make, because you can smell the flavors come to life as you add each ingredient.

Plus, it’s dangerously easy to keep taking tasters of it as it cooks, so don’t finish it before you dish it up! 😜

If you make this dish, comment below and let me know how it turns out!

And, if there are any recipes you’d like to see on here made vegan, let me know!

Spicy Thai Green Curry

INGREDIENTS

1 red pepper sliced
2 carrots sliced
1 white onion diced
½ chili pepper
3 Kaffir lime leaves
1 stalk lemongrass
1 cup green peas
1 thumb (2 inches) of freshly diced ginger
3 cloves of diced garlic
2 tbsp brown sugar
1 can coconut milk
1 tsp lime juice
2 tbsp green curry paste
1 cup vegetable stock
2 tbsp oil of choice
Basil and/or coriander for garnish
Rice of your choice
Optional: Spring onions for added flavor and/or garnish

INSTRUCTIONS

Heat a large pot with oil on medium to high heat.
Once oil has heated up, toss in the ginger, garlic, onions, ginger, Kaffir lime leaves, chili, and lemongrass.
When everything has gotten soft, lower the heat and pour in the coconut milk, stirring regularly.
Once the coconut milk has heated up, stir in the veggie stock, curry paste, and sugar.
Add the sliced carrots and sliced red pepper.
Put the top on the pot and let it simmer for 10-12 minutes. NOTE: For a thinner curry, keep the lid on as much as possible. For a thicker curry, remove the lid so some of the water evaporates.
While the curry is cooking, put the rice of your choice on to cook.
Stir in the peas and lime juice towards the end of the 10-12 minutes.
Adjust flavor to your liking. NOTE: Add more chili for heat and/or more sugar for sweetness. Add more lime juice if it’s too sweet.
Remove from heat and serve with rice.
Garnish with basil and/or coriander.
Enjoy!