In Veganuary I have been producing a vegan dish once a week for the local market I cook for. Thai curry unfortunately is largely not vegan because it contains fish sauce and/or shrimp paste.
Thai Yellow Curry is however does not contain either, and is considered milder and less oily than other Thai curries.
2 sticks of lemongrass
20g shallots
20g garlic
10g salt
10g ginger
2 tsp hot chilli flakes
1 tbsp ground coriander
3g kaffir lime leaves
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp nutmeg
Seeds from 10 cardamon pods, ground
Put all ingredients into a mini food processor and blitz as smooth as possible. I found about a level tablespoon makes a flavoursome Thai curry (with coconut milk, potato, carrot, peas...) so I spooned these sized portions into an ice cube tray and froze. I also put a tablespoon into 500ml of vegetable stock poured over some sliced onion and kale to make a quick low carb laksa.
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