Green Thai curry with fake “coconut milk”

Avoiding coconut milk can be a challenge but I’ve found a suitable and delicious way to mock it.


  • 1 cup rice of your choice
  • 1 cup coconut water
  • 3 drop of coconut flavor essence
  • 1 cup of plant based milk (I used almond)
  • 1 tsp of green curry paste
  • 2 tbsp of tamari / soy sauce
  • (additionally: 1 tsp fish sauce)
  • 1 tbsp corn starch
  • 100g tempeh, diced
  • 1,5 cups of zucchini, diced
  • 100g of brown mushrooms, sliced
  • 1 onion, chopped
  • 2 cups of spinach
  • 1/2 cup edamame
  • 1/2 cauliflower head, broken into florets
  • juice of 1 lime + more for serving
  • sesame seeds, fresh cilantro for topping


  1. cook rice as instructed
  2. dry roast tempeh and onions on medium heat for about 8-10 min till browned and fragrant; add some water and soy sauce if necessary to prevent sticking
  3. add cauliflower, edamame, mushrooms and zucchini, roast for another 10 min
  4. meanwhile mix plant milk, coconut water, soy sauce and fish sauce with corn starch and stir well, set aside
  5. add curry paste to the pan, stir and let it become fragrant for about 2 min
  6. add sauce mixture to the pan, let it cook and reduce to low heat
  7. cover pan with a lit and let it simmer for another 10 min
  8. after around 8 min add spinach
  9. add lime juice
  10. serve with warm rice, fresh cilantro, sesame seeds and some more lime juice if desired

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