Vegetarian Thai green Curry

Vegetarian Thai Green Curry

Vegetarian Thai green Curry

Prep Time 15 mins
Cook Time 30 mins
Course Lunch, Main Course, Main Dish
Cuisine Asian, Thai


To Grind :

  • A handful Coriander leaves with stems
  • A stem Fresh Lemon grass
  • 3-4 coins Galangal or Ginger
  • 2 no.s Green Chilli Spicy Variety
  • 2 no.s Lime Leaf Remove the stem
  • 1/2 tsp Salt
  • 1 tsp brown Sugar
  • Little water

To cook make green curry :

  • 400 ml Coconut Milk
  • 550-600 ml Water
  • 2 tsp brown Sugar
  • 2 tsp Salt adjust to taste
  • 1 no. Carrot Cut into Coins
  • 4-5 no.s Baby corn Cut in halves
  • 1/2 Red bell pepper Cut in cubes
  • Egg plant cut into Cubes
  • 5 no.s Green Beans cut into 1 inch
  • 1 cup Bamboo shoots
  • 5-6 Snap Peas
  • 3 no.s Lime Leaf
  • 1 coin Galangal or Ginger
  • 4-5 no.s Sweet Basil or Thai Basil
  • Thai Red Chilli Optional For Garnish


  • To Prepare the Thai Green Curry Paste.
  • First, add all the ingredients mentioned under “To grind” - Coriander leaves, lemon grass, galangal or regular peeled ginger, green chili, brown sugar, salt and lime leaf into a thick paste and keep it aside.
  • Next heat a pan and add 150 ml of thick coconut milk into the pan. Add a coin of galangal or Ginger, the lime leaf and let it simmer and get bubbly until the coconut oil is released from it.
  • Once it bubbles and gets slightly thick, add in the green curry paste prepared in step 1.
  • Mix it well until the green curry paste is well incorporated into the coconut milk.
  • Next add in the chopped vegetables - Carrots, beans, egg plant, snap peas, bamboo shoots.
  • Leave baby corn & Red Bell Pepper to be added at the end as they cook faster. 
  • Mix it into the paste and add the remaining coconut milk and water.
  • Add salt and sugar and cover with a lid and bring it to a simmer for about 10 minutes on medium flame.
  • Cook until the vegetables are soft and cooked, check for salt and sugar and adjust as desired.
  • Once the veggies are cooked, add the baby corn and red bell peppers in the last 5 minutes of the recipe.
  • Add more water if needed to loosen the curry if using canned coconut milk.
  • Finally add sweet basil or Thai basil leaves and garnish with Thai red chillies and switch off the flame. Serve it hot with Thai Jasmine Rice.
Keyword Green Curry, Thai Curry, Thai Green Curry, Vegan Curry