Authentic Green Curry Recipe Vegetarian Made Easy and Delicious

Thai green curry is one of those dishes that instantly transports you to the vibrant streets of Thailand with its rich aroma, creamy texture, and perfect balance of spicy, sweet, and savory flavors. While traditionally made with chicken or shrimp, this authentic green curry recipe vegetarian offers a delicious plant-based twist that doesn’t compromise on taste.

Packed with fresh vegetables and fragrant herbs, this recipe is ideal for anyone looking to enjoy a wholesome, comforting meal that’s both nutritious and satisfying.

Whether you’re a seasoned vegan or simply want to add more meatless meals to your weeknight rotation, this green curry is incredibly versatile and easy to prepare. It’s a great way to showcase the vibrant flavors of Thai cuisine right in your own kitchen.

Plus, it pairs wonderfully with steamed jasmine rice or coconut rice for a complete and satisfying dinner. Let’s dive into making your very own bowl of authentic vegetarian green curry!

Why You’ll Love This Recipe

This vegetarian green curry stands out for its authentic Thai flavors created with fresh herbs and spices, yet it’s completely plant-based. It’s perfect for those who crave something exotic but want a meal that’s healthy, nourishing, and packed with vegetables.

Unlike store-bought curry pastes, this recipe encourages making your own green curry paste (or using a high-quality vegetarian version), ensuring no hidden fish sauce or shrimp paste sneaks in—making it fully vegetarian and even vegan-friendly.

It’s quick to prepare, ideal for busy weeknights, and the leftovers taste even better the next day. You’ll appreciate the creamy coconut milk base, the punch of green chilies, and the fresh crunch of veggies all in one comforting bowl.

Ingredients

• 2 tablespoons green curry paste (vegetarian/vegan-friendly)
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• 1 medium eggplant, cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans
• 1 medium carrot, thinly sliced
• 1 cup firm tofu, cubed (optional for protein)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar
• 3-4 kaffir lime leaves (optional but recommended)
• 1 small handful fresh Thai basil leaves
• 1 small handful fresh cilantro, chopped (for garnish)
• Juice of 1 lime
• Cooked jasmine rice, to serve

Equipment

• Large skillet or wok
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Serving bowls
• Optional: mortar and pestle if making fresh curry paste

Instructions

1. Prepare your ingredients: Wash and chop all vegetables into bite-sized pieces. If using tofu, press it gently to remove excess water and cube it.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
3. Cook the curry paste: Add the green curry paste to the oil and sauté for 1-2 minutes, stirring constantly to release the fragrant oils.
4. Add coconut milk: Slowly pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
5. Add vegetables and broth: Add the eggplant, bell pepper, carrot, and snap peas. Pour in the vegetable broth to help everything cook evenly.
6. Simmer: Let the curry simmer gently for 10-12 minutes until the vegetables are tender but still vibrant.
7. Add tofu and season: Stir in the cubed tofu, soy sauce, brown sugar, and kaffir lime leaves. Cook for another 3-4 minutes to heat through and let flavors meld.
8. Finish with fresh herbs and lime: Remove from heat, stir in fresh Thai basil leaves and lime juice for a bright, fresh finish.
9. Serve: Ladle the curry over steamed jasmine rice and garnish with chopped cilantro.

Tips & Variations

“For a spicier curry, add more green curry paste or fresh chopped green chilies. If you prefer milder flavors, reduce the paste or add more coconut milk.”

• Use a mix of your favorite vegetables such as zucchini, mushrooms, bamboo shoots, or baby corn for variety.
• For extra protein, swap tofu with tempeh or add cooked chickpeas.
• If you don’t have kaffir lime leaves, a small amount of lime zest can add a similar citrus aroma.
• Try making your own green curry paste at home with fresh herbs for the freshest flavor possible.
• For a nutty twist, stir in a tablespoon of peanut butter or crushed peanuts before serving.

Nutrition Facts

Serving Suggestions

This flavorful green curry pairs beautifully with steamed jasmine rice or coconut-infused rice to soak up the delicious sauce. For a lighter meal, serve it over cauliflower rice or alongside a fresh cucumber salad.

If you want to elevate your meal, add some warm Green Chile Cheese Bread or try a cooling cucumber relish on the side to balance the spice.

For dessert, consider something sweet and comforting like the Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce to round out your Thai feast.

Conclusion

This authentic vegetarian green curry recipe is a wonderful way to enjoy the bold and vibrant flavors of Thai cuisine without any animal products. It’s a crowd-pleaser for vegetarians and meat-eaters alike, offering a creamy, spicy, and aromatic bowl of goodness that’s both wholesome and satisfying.

The balance of fresh vegetables, fragrant herbs, and rich coconut milk makes every bite a delight. Whether you’re cooking for yourself, family, or friends, this green curry is sure to become a staple in your recipe collection.

Don’t forget to pair it with some warm bread like the Glazed Twist Donut for a sweet treat afterward. Happy cooking and enjoy your vibrant Thai feast!

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