Vegan Green Curry Paste
A plant-based adaptation that replaces shrimp paste with white miso for umami depth. Same mortar-and-pestle technique, same aromatic intensity, no compromise on funk.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dry-toast coriander seeds in a pan over medium heat, swirling constantly.
In a granite mortar, pound chilies, lemongrass, and galangal hardest first — fibers down to threads.
Add shallot, garlic, and cilantro root. Continue pounding until alliums dissolve into the paste.
Add lime zest, miso, and ground toasted spices. Fold the miso in gently — pounding too hard makes it gummy. Work until the paste is uniform.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.