Authentic Thai Green Curry Recipe Veg Made Easy at Home

Thai green curry is one of those dishes that perfectly balances heat, sweetness, and savory flavors, creating a comforting yet exciting meal. For vegetarians and vegans alike, an authentic Thai green curry packed with fresh vegetables and fragrant herbs offers a delicious, wholesome option that doesn’t compromise on taste.

This vibrant curry is not just visually stunning with its lush green color but also bursting with layers of flavor from fresh ingredients like lemongrass, kaffir lime leaves, and Thai basil. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is straightforward and adaptable, making it a must-have in your culinary repertoire.

In this blog post, I’ll walk you through a detailed step-by-step process of making an authentic Thai green curry recipe with vegetables. We’ll cover everything from the essential ingredients to handy tips and variations so you can customize it to your liking.

Ready to bring a little taste of Thailand into your kitchen? Let’s get started!

Why You’ll Love This Recipe

This authentic Thai green curry recipe is a delightful combination of aromatic herbs, creamy coconut milk, and fresh vegetables, creating a dish that is both healthy and satisfying. Here’s why this recipe stands out:

• Rich, Complex Flavors: The homemade green curry paste packs a punch with fresh green chilies, garlic, and ginger, balanced by the sweetness of coconut milk.
• Vegetable-Packed: Loaded with colorful vegetables like bell peppers, zucchini, and eggplant, it’s a nutritional powerhouse.
• Vegan and Gluten-Free: Perfect for dietary restrictions without sacrificing flavor.
• Easy to Customize: Adjust the spice level or swap vegetables according to your preferences or seasonal availability.
• Quick to Prepare: From start to finish, it takes about 30-40 minutes, perfect for a weeknight meal.

Ingredients

• For the Green Curry Paste:
  • 4-5 fresh green Thai chilies (adjust to taste)
  • 1 shallot, roughly chopped
  • 3 cloves garlic
  • 1-inch piece of galangal or ginger, peeled and sliced
  • 1 stalk lemongrass, white part only, chopped
  • 1 kaffir lime leaf, finely chopped (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp white pepper
  • 1 tbsp chopped cilantro stems
  • 1 tbsp vegetable oil
• For the Curry:
  • 1 tbsp vegetable oil
  • 1 can (400ml) coconut milk
  • 1 cup vegetable broth or water
  • 1 medium eggplant, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 cup zucchini, sliced
  • 1 cup green beans, trimmed and halved
  • 1 block firm tofu, pressed and cubed
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp palm sugar or brown sugar
  • 5-6 kaffir lime leaves (optional)
  • 1/2 cup Thai basil leaves
  • Fresh lime juice, to taste
  • Cooked jasmine rice, to serve

Equipment

• Blender or food processor (for curry paste)
• Large wok or deep skillet
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Serving bowls

Instructions

1. Make the Green Curry Paste: In a blender or food processor, combine the green chilies, shallot, garlic, galangal, lemongrass, kaffir lime leaf, coriander, cumin, white pepper, cilantro stems, and vegetable oil. Blend until you get a smooth, fragrant paste. You may need to scrape down the sides a few times.
2. Prepare the Vegetables and Tofu: While the paste is resting, chop all your vegetables into bite-sized pieces and press the tofu to remove excess moisture. Cube the tofu and set aside.
3. Cook the Curry Base: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add 3 tablespoons of the green curry paste and sauté for 2-3 minutes until fragrant.
4. Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Cook the Vegetables: Add the eggplant first as it takes longest to cook. Simmer for about 5 minutes, then add the red bell pepper, zucchini, and green beans. Continue to cook for another 5-7 minutes, or until vegetables are tender but still vibrant.
6. Add Tofu and Seasonings: Gently stir in the cubed tofu, soy sauce, and palm sugar. Add kaffir lime leaves if using. Simmer for another 3-5 minutes, allowing the tofu to absorb the flavors.
7. Finish with Fresh Herbs and Lime: Remove from heat. Stir in fresh Thai basil leaves and squeeze lime juice to taste. Adjust seasoning with more soy sauce or sugar if needed.
8. Serve: Serve hot over steamed jasmine rice. Garnish with extra Thai basil or fresh cilantro if desired.

Tips & Variations

“For an extra depth of flavor, try roasting your green chilies and shallots before blending them into the curry paste.”

• Make Ahead: The green curry paste can be made in advance and stored in the fridge for up to 1 week or frozen for up to 3 months.
• Vegetable Swaps: Feel free to substitute vegetables with what’s in season — broccoli, snap peas, or mushrooms work beautifully.
• Protein Options: Instead of tofu, you can add tempeh or chickpeas for different textures.
• Heat Level: Adjust the number of green chilies or deseed them to reduce spiciness for a milder curry.
• Make it Creamier: Stir in a little coconut cream for a richer curry.
• Serving for Kids: Omit or reduce chilies and add a bit more sugar to tone down the heat.

Nutrition Facts

Serving Suggestions

This Thai green curry pairs wonderfully with steamed jasmine rice to soak up all the luscious sauce. For a low-carb option, try serving it with cauliflower rice or rice noodles.

Add a side of crisp cucumber salad or fresh spring rolls to balance out the richness.

For dessert, you might want to try a refreshing treat like the Goat Milk Ice Cream Recipe No Eggs or something sweet like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Creating an authentic vegan Thai green curry at home is easier than you might think, and the result is a vibrant, flavorful meal that’s sure to impress. This recipe combines fresh herbs, creamy coconut milk, and a variety of vegetables to deliver a nutritious, satisfying dish that can be customized for any taste or occasion.

Whether you’re a seasoned cook or a kitchen beginner, this recipe invites you to explore the bold flavors of Thai cuisine in a comforting, plant-based way. Don’t forget to check out other delicious recipes like the Kodiak Banana Muffins Recipe or the Half Runner Beans Recipe to complement your culinary adventures.

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