Vegetarian Thai Green Curry

Vegetarian Thai Green Curry simmered with fresh herbs, vegetables, and coconut milk and paired with Thai Lemongrass Rice makes an excellent combination. Preparing curry with fresh homemade paste tastes amazing, with full of Thai flavor. Traditionally, curry paste is prepared in stone mortar and pestle until all the ingredients becomes to a fine paste. I love everything about this curry, the lemongrass, galangal, garlic, shallots make it so flavorful with added coconut milk makes it extra creamy and rich. If you have prepared paste ahead then making Thai curry takes less than 20 minutes.

Do not worry if you don’t have Thai spices, we get to have some alternatives. But if you want the authentic Thai curry you cannot miss lemongrass, galangal, and kefir leaves. Serve the Thai green curry recipe with a bowl of steamed rice or Thai Lemongrass Rice for a complete Thai meal. I have included Thai curry paste in this recipe, if you are buying a store-bought check for Vegan on the label. Use 3-4 tablespoons of ready Thai curry paste for the curry.

While preparing Thai green curry, do not add basil more. Add 1 or 2 leaves. If adding more it tastes more like a pesto. Rather than Thai flavor, you will have Italian Flavor.

Jump to

• Steps for making vegetarian Thai green curry
• Video
• Variations
• Other recipes
• Questions / tips
• How to meal-prep Thai curry
• Recipe card

Food for the thought

Friendships in childhood are usually a matter of chance, whereas in adolescence they are most often a matter of choice.

David Elkind

Benefits of the ingredients (source)

Tofu: is rich in calcium and vitamin D. It provides a good source of protein.
Mushrooms: are rich in B vitamins, riboflavin, niacin, and pantothenic acid.
Coconut milk: reduces inflammation, fights virus and bacteria, decrease stomach ulcer.

Video for preparing Vegetarian Thai Green Curry

Steps for making a green paste

Grind coriander seeds, cumin seeds, peppercorns, garlic, shallots, lemongrass, green chili, cilantro stems, galangal, soy sauce, salt, and 1 basil leaves to a fine paste. Add 1 tsp of coconut milk and water to make a paste.

Steps for making green curry

If the paste is ready, the curry is simple. Choose vegetables you like. I love to add some protein to the curry. I added a combination of vegetables and tofu. Chop your vegetables in big chunks and keep them aside.
In an Instant pot or saucepan add coconut oil. Add the curry paste and saute till the oil oozes out or the raw smell goes. Combine the vegetables and tofu. Stir in 1/2 cup of water and 1/2 cup of coconut milk and allow the vegetables to cook. Once cooked add 1/2 cup of more coconut milk and basil. Enjoy the flavorful curry.

Variations

If using exactly the Thai spice you get the original flavor of Thai curry. But there is always a way if you don’t find the ingredients. Let me list some variations for the spices

Galangal: Use ginger. This tastes mild and does not have a strong or spice flavor like ginger.
Kefir leaves: Use lemon zest in place of kefir leaves.
Shallots: Use small onions if you don’t get to have shallots.
Lemongrass: No compromise. If you don’t have just ignore it. Tap the lemongrass to release the flavor before grinding.
Thai chilies: Use green chilies.
Cilantro: Use stems than leaves for more flavor. Press it before you grind.

Other curry recipe you may like

Vegan Jamaican curry

Other Thai recipes

• Green papaya salad | Vegan som tum
• Thai Pineapple & Cucumber salad In wonton Cups
• Mushroom Tom Yum Soup
• Thai Lemongrass Rice

Questions/Tips

Can I use store-bought curry paste to make Thai curry?

Yes. If you are having store-bought paste then the curry can be done in a jiffy. For a very quick version use frozen stir-fry vegetables, canned coconut milk, and store-bought paste. Though, you cannot get the taste of fresh ground curry paste and flavor to the curry.

What can I serve with Thai curry?

Traditionally, it is served with Jasmine rice. You can serve with any white rice, brown rice, quinoa, cauliflower rice.

How long can I store the Thai curry paste?

Thai curry paste stays good in refrigerator for 3-5 days or freezes well for 3 months.

Is Green Thai curry spicy?

No, it is not. Comparably to red curry green curry is less hot. Since you are preparing, you get to choose the spice level according to you or your family’s choice.

Can I grind basil for green curry?

Do not grind more than 1-2 leaves. Grind only cilantro stems. If you grind basil it will taste more like pesto.

What if my Thai curry is liquid and not thick?

Usually, according to the measurements, it should give you the right consistency. If you have a very watery curry, mix 1 tbsp of cornflour or arrowroot flour in coconut milk and add it to the curry. Allow it to boil for 5 minutes in low-medium flame.

What are the vegetables I can add to Thai green curry?

Vegetables like broccoli, carrot, other color peppers, Thai brinjal, cauliflower, beans, snap peas, and potato goes well with green curry.

How to Meal-prep vegetarian Thai green curry?

Prepare your curry first leaving the tofu out. I personally hate frozen tofu. If you are okay with it go ahead and add tofu to the curry. Allow the curry to cool completely. Once cooled transfer to four small containers.
Prepare your grains. Rice/cauliflower rice/quinoa and allow to cool.
The curry and rice stay well in the refrigerator for 2-3 days and can freeze up to 3 months.

To freeze:
Do not mix the curry with rice. Store in separate containers. If you do not have space, store rice in freezer-friendly packs. Curry in glass or BPA-safe plastic containers.
To pack or serve defrost overnight in the refrigerator. Then reheat in a pan on medium flame do not allow to boil rapidly. If using tofu add in the curry and heat until piping hot. If needed add a dollop of coconut milk or cream.

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