I bought a jar of green curry paste from the store and after looking at the ingredients realized that it was not vegetarian. I decided to look online to try to find a vegetarian green curry paste recipe but every thing I found had fish oil and shrimp paste in it. So here is my vegetarian version of green curry paste.
Most green curry recipes call for 4 Thai chiles. This recipe only uses two. You can easily add more or take them out all together depending on your desired spiciness.
A quick note about umeboshi paste. It is made from pickled Japanese plums (ume) that are pureed. They give a salty/sweet taste to the dish and are an excellent replacement of the fish oil and shrimp paste. A container of umeboshi paste is usually 7oz and can be used to make this recipe 3 times with a little left over. Since it is picked it keeps for a few months in the fridge, some even say it can keep for years. It is available at Whole Foods Market and some Asian markets.
Makes: 1 cup of paste (2-4 servings)
Equipment: Vitamix or regular blender
Full disclosure: I worked as a bakery team member at Whole Foods Market from 2010-2011. I no longer have any connection with the company and receive no compensation from them in any way.
Inspiration: I found many similar green curry paste recipes. I based this recipe off the Thai Green Curry Paste recipe on About.com.
Special Equipment: Blender
Written by Anne Beaubien