• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Gravy Vegetarian Side Dishes / Vegetarian Thai Green Curry Recipe, Step by Step

Vegetarian Thai Green Curry Recipe, Step by Step

November 23, 2015 1 Comment

Thai green curry is possibly the most popular among all the curries available in the cuisine. The blend of Thai basil, lemon grass, lime leaves, and spices gives a unique and delicious twist to the curry. This green curry recipe uses a vegetarian green curry paste and uses no fish sauce so it’s probably not the most ‘authentic’ recipe but hey, vegetarians need to enjoy a good Thai green curry too, right?

vegetarian thai green curry recipe

This recipe is adapted from a cooking class I took in Bangkok at May Kaidee cooking school. They specialise in Thai vegetarian recipes and teach only those and I learnt a few amazing and simple recipes. I’ve probably made this green curry the most because once you make the curry paste, you can freeze it and I generally make enough for 3-4 rounds of curry-making. From what I saw, the key to making a good vegetarian Thai curry is to get the right kind of soya sauce and coconut milk. I highly recommend buying them from a Thai store and choosing products imported from there. Check out my green curry paste recipe post to see a picture of the products I used.

vegetarian thai green curry recipe

Green curry goes best with steamed jasmine or Thai hom mali rice but you can also serve it with a light tofu and egg fried rice. We like our gravy a bit on the thinner side but you can adjust that consistency by adjusting the amount of water you add and keeping the coconut milk thick. I used canned coconut milk. If you use fresh Indian coconuts, the taste may vary a bit since Thai coconut meat tastes a bit different and to me, less sweet.

I also make a mean vegetarian Tom Kha soup in case you want to check it out. Here’s how to make vegetarian pad thai and the most gorgeous Thai Mango Sticky Rice recipe, one of the most often pinned recipes in Edible Garden.

Check this post on how to make coconut milk at home.

THAI GREEN CURRY RECIPE (VEGETARIAN)

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

INGREDIENTS:
1.5 cups of mixed vegetables like baby corn, carrot, beans, pumpkin, capsicum
2 tbsp of homemade green curry paste
1 tbsp of oil
2 small pieces of lemon grass
2 kaffir lime leaves
2-3 small pieces of galangal
2 cups of thin coconut milk (see notes)
1 cup of thick coconut milk
1 tsp of sugar
1 tbsp of light Thai soya sauce (Healthy boy brand if you can find it)
1 tsp of lime juice (optional)
1/4 cup of red onions, sliced

INSTRUCTIONS:

Before beginning to cook the curry, prepare all ingredients by cleaning and chopping the vegetables, measuring out the soya sauce, coconut milk, etc. Once you start the cooking process, simply add the ingredients in the order below and you will have a steaming pot of Thai green curry ready in no time.

Heat 1 tbsp oil in a wide pan and add 2 tbsp green curry paste.

vegetarian thai green curry recipe

Lightly sauté it for 20 seconds until fragrant.

vegetarian thai green curry recipe-2

Add all the vegetables, onions, galangal, lemon grass, and lime leaves to the pan and mix well.

vegetarian thai green curry recipe-3

Add the 2 cups of thin coconut milk and cook on medium flame until the vegetables turn softer but not mushy.

vegetarian thai green curry recipe-7

Add the soya sauce and sugar and mix well.

vegetarian thai green curry recipe-9
vegetarian thai green curry recipe-10

Now add the 1 cup of thick coconut milk and give everything a good stir. Also add the lemon juice at this stage, if using. 
vegetarian thai green curry recipe-12

All done! Serve hot with rice.

Notes:

1. If using canned coconut milk, dilute it with equal parts of water to get thin coconut milk. Don’t skimp on coconut milk since that’s what gives this curry body and flavour
2. A good Thai curry should have the perfect balancing of sweet, sour, and spice so adjust as you go along to make sure it’s all good to your taste

Vegetarian Thai green curry keeps well in the refrigerator for a day. Reheat gently before serving, don’t boil.

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest17
  • Twitter
  • Google+0
  • Email
  • Print
17

By nags Filed Under: Gravy Vegetarian Side Dishes, Thai Recipes, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « Kerala Egg Roast Recipe, Nadan Egg Roast Step by Step
Next Post: Stir fried chicken with broccoli and bell pepper »

Reader Interactions

Comments

  1. Megha Das

    July 2, 2016 at 5:28 pm

    Organic lemon grass is highly beneficial to the body especially for diabetic patients. I love organic lemon grass and this is one of the best and tasty way of consuming it. Thank you so much, can’t wait to make.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022