Authentic Vegetarian Thai Green Curry Recipe Made Easy

Thai green curry is a vibrant and aromatic dish that perfectly balances spicy, sweet, and savory flavors. This authentic vegetarian Thai green curry recipe brings the exotic tastes of Thailand right into your kitchen without any meat.

Using fresh herbs, rich coconut milk, and a homemade green curry paste, this dish is both comforting and exciting. Whether you are a seasoned fan of Thai cuisine or just looking to explore new vegetarian meals, this recipe is incredibly satisfying and easy to customize with your favorite vegetables.

With every spoonful, you’ll enjoy the creamy texture, the subtle heat from green chilies, and the fresh zing of kaffir lime leaves and basil. Perfect for a cozy dinner or impressing guests, this curry pairs wonderfully with jasmine rice or noodles.

Let’s dive straight into creating this delicious bowl of green goodness!

Why You’ll Love This Recipe

This authentic vegetarian Thai green curry recipe is a fantastic way to enjoy a classic Thai dish without any animal products. It’s packed with fresh vegetables, fragrant herbs, and a homemade curry paste that’s far superior to store-bought options.

You’ll appreciate the balance of flavors — creamy coconut milk mellows the heat of the green chilies, while lemongrass and galangal add depth.

It’s also highly adaptable! Whether you want to add tofu for protein or switch up the veggies based on seasonality, this curry is versatile and forgiving.

Plus, it’s gluten-free, dairy-free, and can be made in under 45 minutes, making it perfect for busy weeknights. The recipe also teaches you how to make your own green curry paste, enhancing the taste and authenticity.

Ingredients

• For the Green Curry Paste:
• 4 green chilies, deseeded for less heat
• 2 shallots, roughly chopped
• 3 cloves garlic
• 1-inch piece galangal, peeled and sliced
• 1 stalk lemongrass, white part only, chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp white peppercorns
• Zest of 1 lime
• 1/4 cup fresh cilantro stems
• 1/4 cup fresh Thai basil leaves
• 1 tbsp shrimp paste substitute (use fermented soybean paste for vegetarian)
• For the Curry:
• 1 tbsp vegetable oil
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, thinly sliced
• 200g firm tofu, cubed and lightly fried
• 6-8 kaffir lime leaves, torn
• 2 tbsp soy sauce or tamari
• 1 tbsp palm sugar or brown sugar
• Juice of 1 lime
• Fresh Thai basil and cilantro leaves for garnish

Equipment

• Mortar and pestle (or food processor for curry paste)
• Large skillet or wok
• Sharp knife and chopping board
• Measuring spoons and cups
• Spoon or spatula for stirring
• Serving bowls

Instructions

1. Prepare the green curry paste: In a dry skillet, lightly toast coriander seeds, cumin seeds, and white peppercorns until fragrant. Let them cool, then grind to a fine powder using a mortar and pestle or spice grinder.
2. Combine all the curry paste ingredients: Add the toasted spices, green chilies, shallots, garlic, galangal, lemongrass, lime zest, cilantro stems, Thai basil, and fermented soybean paste into the mortar. Pound and grind until a smooth paste forms. If using a food processor, pulse until smooth, adding a splash of water if needed.
3. Heat oil in a large skillet or wok: Add 1 tablespoon of vegetable oil and sauté the green curry paste over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
4. Add coconut milk and vegetable broth: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add the vegetables: Add diced eggplant, sliced red bell pepper, snap peas, and carrot. Stir well to coat with the curry sauce. Allow to simmer for 8-10 minutes until the vegetables are tender but still crisp.
6. Add tofu and kaffir lime leaves: Gently stir in the fried tofu cubes and torn kaffir lime leaves. Simmer for an additional 5 minutes to let flavors meld.
7. Season the curry: Stir in soy sauce (or tamari), palm sugar, and lime juice. Taste and adjust seasoning as necessary—add more lime juice for acidity or sugar for sweetness.
8. Finish and garnish: Remove from heat. Garnish with fresh Thai basil and cilantro leaves before serving.

Tips & Variations

For a milder curry, reduce the number of green chilies or remove the seeds. To boost heat, leave the seeds in or add a small chopped green chili when adding the vegetables.

You can swap out the vegetables based on what you have on hand. Zucchini, baby corn, mushrooms, or bamboo shoots all work beautifully.

For added protein, try tempeh instead of tofu. If you prefer a nuttier flavor, sprinkle some toasted cashews on top before serving.

Make the curry paste in advance and freeze it in portions for quick meals later. This paste can also be used to flavor soups or stir-fries, adding a Thai twist to many dishes.

Nutrition Facts

Serving Suggestions

This vegetarian Thai green curry pairs perfectly with steamed jasmine rice or fragrant basmati rice to soak up the delicious sauce. For a low-carb option, serve over cauliflower rice or alongside lightly sautéed noodles.

To complement the meal, serve with a light cucumber salad or fresh spring rolls. For dessert, consider trying the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe, which provides a sweet and comforting finish.

Conclusion

Authentic vegetarian Thai green curry is a true celebration of fresh ingredients, bold flavors, and simple cooking techniques. This recipe brings a vibrant, comforting, and satisfying meal to your table that’s perfect for any occasion.

The homemade green curry paste elevates the dish and allows you to control the heat and seasoning to your liking.

Whether you’re a vegetarian or simply love exploring new cuisines, this curry is a versatile and delicious choice. Don’t forget to check out other exciting recipes like the Half Runner Beans Recipe or the Glazed Twist Donut Recipe for a sweet treat after your meal.

Enjoy your Thai culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Authentic Vegetarian Thai Green Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fragrant and creamy Thai green curry made with fresh vegetables and aromatic herbs. Perfectly balanced with spicy, sweet, and savory flavors for a satisfying meal.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons green curry paste”, “1 can (400 ml) coconut milk”, “1 cup vegetable broth”, “1 cup eggplant, diced”, “1 cup green beans, trimmed and halved”, “1 cup bell peppers, sliced”, “1 cup tofu, cubed”, “2 tablespoons vegetable oil”, “1 tablespoon soy sauce”, “1 teaspoon brown sugar”, “5-6 kaffir lime leaves”, “Fresh Thai basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add green curry paste and saut\u00e9 for 2 minutes until fragrant.”}, {“@type”: “HowToStep”, “text”: “Pour in half the coconut milk and simmer until oil separates.”}, {“@type”: “HowToStep”, “text”: “Add eggplant, green beans, bell peppers, and tofu.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth, remaining coconut milk, soy sauce, and brown sugar.”}, {“@type”: “HowToStep”, “text”: “Toss in kaffir lime leaves and simmer for 15 minutes until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Remove lime leaves, garnish with Thai basil, and serve with steamed rice.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “12 g”, “fatContent”: “22 g”, “carbohydrateContent”: “18 g”}}