Vegetarian Thai Green Curry Recipe

Introduction

Thai Green Curry is a vibrant and aromatic dish that perfectly balances creamy coconut milk with fresh vegetables and fragrant green curry paste. This vegetarian version is packed with colorful veggies and offers a rich, comforting flavor ideal for any meal.

Ingredients

• 1 tbsp Coconut Oil
• 1 medium Carrot, cubed
• 2 Green Beans, chopped
• ¼ Bell Pepper, cubed
• 1 cup Broccoli, cut into florets
• 1 medium Brinjal (Eggplant), cubed
• ½ cup Thai Eggplant (optional)
• 2 Green Chilli, slit
• ¼ cup Thai Green Curry Paste (store-bought)
• 1 + 1 cup Coconut Milk (use 1 can coconut milk in total)
• 1 cup Water (or as needed)
• 1 small Tomato, cubed
• 1 tsp Salt (to taste)
• 1 tsp Sugar (to taste)

Instructions

1. Step 1: Heat the coconut oil in a pan over medium heat. Add all the vegetables except the tomato and toss well. Cook for 5 to 7 minutes until the vegetables are half cooked and start to get a little color. Remove the vegetables to a bowl and set aside.
2. Step 2: In the same pan, add the Thai green curry paste. Pour in 1 cup of coconut milk and cook, stirring occasionally, until the oil begins to separate from the curry paste and the base darkens.
3. Step 3: Add the cooked vegetables back into the pan and stir to combine with the curry base. Pour in the remaining 1 cup of coconut milk and add water as needed to reach your desired consistency. Season with salt and sugar to taste. Bring the curry to a simmer and cook until the vegetables are tender.
4. Step 4: Add the cubed tomato to the curry and simmer for an additional 2 minutes. Turn off the heat and serve the curry hot with steamed rice.

Tips & Variations

• For extra depth, sauté some garlic and ginger before adding the curry paste.
• Substitute any seasonal vegetables you prefer, such as zucchini or snap peas.
• Add tofu or chickpeas for additional protein to make it more filling.
• Adjust green chilli quantity or omit for a milder curry.
• If you like a tangier curry, a splash of lime juice before serving works well.

Storage

Store leftover green curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or coconut milk if it has thickened. Avoid freezing, as the coconut milk may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan if you use plant-based coconut milk and avoid any fish sauce or shrimp paste that some curry pastes may contain. Choose a vegan green curry paste to keep it fully plant-based.

What can I serve with Thai green curry?

Traditional accompaniments include steamed jasmine rice or sticky rice. You can also enjoy it with noodles or crusty bread to soak up the flavorful sauce.

Vegetarian Thai Green Curry Recipe

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★★★★★

4.9 from 53 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and vibrant Thai Green Curry featuring a medley of fresh vegetables simmered in creamy coconut milk and aromatic green curry paste. This vegetarian recipe is perfect for a comforting meal served with steamed rice.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium Carrot, cubed
• 2 Green Beans, chopped
• ¼ Bell Pepper, cubed
• 1 cup Broccoli florets
• 1 medium Brinjal (Eggplant), cubed
• ½ cup Thai Eggplant (optional)
• 2 Green Chillies, slit
• 1 small Tomato, cubed

Other Ingredients

• 1 tbsp Coconut Oil
• ¼ cup Thai Green Curry Paste (store bought)
• 2 cans (about 2 cups) Coconut Milk (use 1 can first, then 1 can later)
• 1 cup Water (or as needed)
• 1 tsp Salt (to taste)
• 1 tsp Sugar (to taste)

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Instructions

1. Prepare the Vegetables: Heat 1 tbsp of coconut oil in a pan over medium heat. Add all the chopped vegetables (carrot, green beans, bell pepper, broccoli, brinjal, Thai eggplant, and green chillies). Toss and sauté for 5 to 7 minutes until the vegetables are half cooked and have a slight color. Remove the vegetables from the pan and set aside.
2. Cook the Curry Base: In the same pan, add the Thai green curry paste. Pour in 1 cup of coconut milk and cook the mixture, stirring occasionally, until the oil starts to separate from the curry paste and the base darkens slightly—this will deepen the flavor.
3. Combine Vegetables and Curry: Return the sautéed vegetables to the pan and stir them into the curry base. Add the remaining 1 cup of coconut milk and 1 cup of water, or more as needed to reach desired consistency. Season with salt and sugar to taste. Bring the curry to a simmer and cook until the vegetables are tender and cooked through.
4. Add Tomatoes and Final Simmer: Add the cubed tomatoes to the curry and simmer for an additional 2 minutes to soften them slightly. Turn off the heat.
5. Serve: Serve the Thai green curry hot, accompanied by steamed rice for a complete meal.

Notes

• You can adjust the amount of green curry paste to make the curry milder or spicier according to your preference.
• Thai eggplant adds authenticity, but can be omitted or substituted with regular eggplant.
• If you want a thinner curry, add more water or coconut milk accordingly.
• This curry pairs exceptionally well with jasmine or basmati rice.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai Green Curry, Vegetarian Curry, Coconut Milk Curry, Thai Cuisine, Green Curry Paste, Vegetable Curry