From the kitchen
Earthy Green Curry
A thick Thai curry base using hemp milk to carry lemongrass, galangal, and green chilies with real body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 2 tbsp Neutral Oil
- 3 tbsp Green Curry Paste
- 1 stalk Lemongrass, bruised
- 3 slices Galangal or Ginger
- 1 1/2 cups Unsweetened Hemp Milk
- 1 cup Vegetable Broth
- 2 cups Mixed Vegetables (bell pepper, bamboo shoots, green beans)
- 1 tbsp Fish Sauce or Soy Sauce
- 1 tbsp Brown Sugar
- Fresh Thai Basil, to finish
Method
- Heat the oil in a wok or pot over medium heat and fry the curry paste, lemongrass, and galangal for 2 minutes until fragrant.
- Pour in the hemp milk and vegetable broth, stirring to combine.
- Add the mixed vegetables and simmer over medium-low heat for 12 to 15 minutes until tender.
- Stir in the fish sauce and brown sugar.
- Remove the lemongrass and galangal, finish with fresh Thai basil, and serve over rice.
Kitchen note
Hemp milk gives this curry a heartier, more rustic body than a classic coconut milk version — lean into it rather than trying to replicate coconut milk's lighter, sweeter profile.
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