Vegetarian Thai Green Curry Recipe
If you’re craving a vibrant, aromatic, and satisfying vegetarian dish bursting with bold Thai flavors, this Vegetarian Thai Green Curry is a must-try. The rich coconut milk, fresh vegetables, and the aromatic Thai curry paste come together to create an indulgent dish that will transport your taste buds straight to Thailand. Perfectly paired with steamed jasmine rice, this dish is not only healthy but also incredibly flavorful. Here’s how you can recreate this authentic Thai delicacy right in your own kitchen.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Lemongrass (stalks) | 5 stalks |
| Green Thai bird chilies | 3 (fresh) |
| Coriander leaves (Dhania) | 1/4 cup (chopped) |
| Basil leaves | 3 sprigs |
| Coriander seeds (whole, roasted) | 1 tbsp |
| Cumin seeds (roasted) | 1 tsp |
| Black peppercorns (whole) | 1 tsp |
| Onion | 1 (roughly chopped) |
| Spring onions (bulb & greens) | 1/4 cup (roughly chopped) |
| Garlic cloves | 3 |
| Ginger (fresh, 1 inch piece) | 1 inch |
| Salt | To taste |
| Coconut milk (unsweetened) | 400 ml |
| Thai Green Curry paste | 3 tbsp |
| Broccoli florets | 1 cup |
| Carrot (sliced) | 1 (medium-sized) |
| Bell pepper (red, yellow, or green) | 1 (diced) |
| Green zucchini (quarter or thickly sliced) | 1/2 |
| Water or vegetable stock | 1 cup |
| Brown sugar (Demerara) | 1 tbsp |
| Basil leaves or kaffir lime leaves | 1 sprig |
| Sunflower oil | 1 tsp |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Cuisine: Thai
Course: Main Course
Diet: Vegetarian
Instructions
1. Make the Thai Green Curry Paste
Start by preparing the curry paste, which is the heart of this dish, packed with vibrant flavors.
-
Prepare the Lemongrass: Trim away and discard the root section below the bulb base of the lemongrass stalks. Remove the dried outer layers until you reach tender stalks. You can reserve the leaf portion for other uses like flavoring soups or teas, as it’s not required for the paste.
-
Grind the Curry Paste: Add the following ingredients to a blender: chopped lemongrass, green chilies, coriander leaves, basil leaves, roasted coriander seeds, cumin seeds, whole black peppercorns, onion, spring onions, garlic cloves, fresh ginger, and a pinch of salt. Add a small amount of water to help with blending.
-
Blend until smooth: Cover the blender and process until the mixture forms a smooth paste. If needed, add more water gradually to achieve the right consistency. This paste can be stored in a glass jar for future use, and you will need just 3 tablespoons for one batch of curry. The remaining paste can be used for 2 more servings.
2. Make the Thai Green Curry
Now that you have your curry paste ready, let’s proceed to cook the curry.
-
Prepare the Vegetables: Heat a teaspoon of sunflower oil in a heavy wok or deep skillet over medium-high heat. Add the chopped carrots, zucchini, broccoli florets, and diced bell peppers. Sprinkle in a pinch of salt and stir-fry the vegetables on high heat until they are lightly tender, but still crisp. Once done, set them aside.
-
Cook the Curry Paste: In the same wok, heat another teaspoon of oil. Add 2 to 3 tablespoons of your freshly prepared Thai green curry paste. Sauté the paste for about 30 seconds, allowing the flavors to bloom and become fragrant.
-
Add Liquids: Pour in a cup of water (or vegetable stock) to the wok, stirring to combine it with the curry paste. Next, add 1 tablespoon of brown sugar and 400 ml of unsweetened coconut milk. Stir everything together and bring it to a simmer.
-
Simmer the Curry: Allow the curry mixture to thicken slightly and come to a boil. Add a pinch of salt and adjust the seasoning to taste. Continue simmering for 2-3 minutes.
-
Combine with Vegetables: Once the curry base is ready, add in the stir-fried vegetables and torn basil or kaffir lime leaves. Stir everything together, giving it a light boil. Let the curry simmer for another 2-3 minutes so that the vegetables absorb the flavors.
-
Final Touch: Taste the curry once more and adjust the seasoning if needed. The curry should be aromatic, creamy, and flavorful with the perfect balance of spiciness from the green chilies, sweetness from the sugar, and richness from the coconut milk.
3. Serve and Enjoy
Serve your freshly made Vegetarian Thai Green Curry with a bowl of steamed jasmine rice or fragrant steamed rice. The creamy curry and tender vegetables will perfectly complement the fluffy rice, making each bite a flavorful experience.
Tips for the Perfect Thai Green Curry:
- Customize the Vegetables: Feel free to adjust the vegetables based on your preferences or what’s in season. Snap peas, baby corn, or mushrooms also work wonderfully in this dish.
- Adjust the Spice: If you like your curry spicier, add more green chilies or increase the amount of curry paste.
- Use Fresh Ingredients: For the best flavor, use fresh herbs like basil and cilantro, as well as fresh lemongrass and ginger.
- Curry Paste Storage: Since this recipe uses a homemade curry paste, store any leftover paste in an airtight container in the fridge. It keeps for up to a week, and can also be frozen for longer storage.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~5 g |
| Carbohydrates | ~18 g |
| Fat | ~22 g |
| Fiber | ~4 g |
| Sugar | ~6 g |
| Sodium | ~300 mg |
With its vibrant flavors and colorful vegetables, this Vegetarian Thai Green Curry is a delightful and healthy dish that can easily become a staple in your weekly meal plan. Whether you’re making it for yourself or for friends and family, it’s a recipe that’s sure to impress anyone with its rich and complex taste. Enjoy the exotic flavors of Thailand in the comfort of your own home!
