Vegetarian Thai Green Curry

Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

Vegetarian Thai Green Curry is a coconut milk based spicy curry made from scratch using bright and fragrant ingredients such as lime leaves, coriander and a hit of spice from chillies.

Thai Green Curry (Vegetarian ) is one of those sister recipes to indian curries, at least in my home. My husband and I love Thai food and we end up eating it at least once a month. I usually make green curry with shrimps or chicken, this recipe is for vegetarian days.

Usually Thai green curry from a restaurant has fish sauce in it and the flavour isn’t everyones favorite, so this Vegetarian Thai Green Curry recipe has the “How to make Thai green curry paste from scratch ” for you.

What I love about this vegetarian Thai green curry is that , it is super loaded with veggies and makes a heart meat free meal.

Thai Red Curry and Thai Green Curry ?

While most Thai curries are made with coconut milk, the main ingredient that difference between the two curries is the chillies.

Thai Red curry uses lots Spicy red chilli variety which gives the nice bright red color, and the green curry uses Green chillies and plenty of corriander to for the bright green color. Both Thai red Curry and Thai Green Curry are spicy in their own way.

How to make Thai Green Curry Paste

Before you begin to make this recipe, let me tell you that this is one of the easiest Thai Green Curry recipe with vegetables, all that you need to ensure is have the ingredients.

A fresh Green curry paste is made with lemon grass, Galangal ( which is a Thai variety of Ginger, can use regular ginger if you don’t find galangal), Corriander leaves (Lots of it with the stalks), roasted corriander and cumin seeds, Spicy Variety of green chillies, Sugar and salt.

This paste is them simmered in a coconut milk and veggies of your choice are simmered until cooked. Final touch of lime leaves and Thai basil (Can use Italian basil in its place) adds a burst of flavour to the Thai green Curry do not skip it. If you don’t have access to lime leaves, you can add lime Juice in its place.

Is Thai Green Curry healthy ?

Thai Green Curry, is based out of coconut milk, definitely research says it is great for those on keto diets. Even otherwise coconut milk is a healthier alternative , and this is a zero oil recipe and all the fat comes from natural coconut milk.

Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

How to eat

Serve this Thai Green Curry with Vegetables with hot Thai Jasmine Rice. Check out here on how to perfectly cook Thai Jasmine Rice — > How to cook Thai Rice.

Thai Jasmine Rice is very glutenous in nature, so if you wish to eat with a gluten free version, try having it with Quinoa or even South Indian Dosa. ( How to make Dosa )

Ingredients required

  1. A handful Coriander leaves with stems – Stems add a bright flavour so do not skip it.
  2. A stem Fresh Lemon grass
  3. 3-4 coins Galangal – Galangal is a Thai variety of ginger which is pale in color and citrusy sharp in taste. If you don’t find galangal where you live substitute with regular Ginger.
  4. 2 no.s Green Chilli  – This is a key ingredient of this dish. Thai Green Curry is usually spicy. Choose the spiciest variety of green chilli or add more if needed.
  5. 2 no.s Lime Leaf – Remove the stem of the lime leaf so it doesn’t get in the way while eating.
  6. 1/2 tsp Salt
  7. 1 tsp brown Sugar
  8. Little water

What Vegetables can I use in This Vegetarian Thai Green Curry.

The options are plenty, I have used, snap peas, baby spinach, sweet corn, Red bell peppers for the beautiful color, Some green bell pepper, Bamboo shoots, Carrots, Green Beans, eggplant (Egg plants add a lovely meaty texture to the curry).

You can go ahead and add any veggie of your choice I would recommend, cauliflower or broccoli, Firm Tofu, Pumpkin, mushrooms, bok choy, Asparagus, green peas etc.

Tips

What makes or breaks a good Thai Green Curry is a balance of flavours. The meat version uses fish sauce to bring the saltiness, remember to season your curry with salt at the end to round it up.

Also sweetness from the coconut milk and a touch of brown sugar helps in bringing the curry to authentic taste.

Alternatives Versions

Check out my Thai Green Curry if you are looking for authentic Thai Green Curry recipe.

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Can you freeze That Green Curry

The answer is yes, and it may last well about 1 month in the refrigerator if sealed and stored properly. But I would still recommend refrigerating it and consuming it with in 3-4 days. Works as a great week day meal prep idea.

Pictorial recipe (step by step)

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 (refer to the recipe card for Qty)

I have used frozen Galangal and Lemon Grass in the picture. Rest of the ingredients are fresh.

Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

  • 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.
Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

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.
  • Add more water if needed to loosen the curry if using canned coconut milk.
  • Once the veggies are cooked, add the baby corn and red bell peppers in the last 5 minutes of the recipe.
Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

Finally add sweet basil or Thai basil leaves and garnish with Thai red chillies and switch off the flame.

Vegetarian Thai Green Curry. Thai Green Curry recipe. Vegetarian Thai Green Curry paste. Thai Green Curry from scratch. Can you freeze Thai green curry. How to make Thai green curry paste vegetarian. how to make Thai green curry.

Serve it hot with Thai Jasmine Rice. How to cook Thai Rice (Jasmine Rice).

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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

Ingredients
  

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

Instructions
 

  • 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

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