Vegetable Thai Green Curry

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By Published On: October 18th, 2019

My fresh Thai green curry gets a vegetarian makeover to make a lighter, brighter and healthier South East Asian classic. Make it as fiery as you dare – get the recipe here.

Vegetable Thai Green Curry

My Vegetable Thai Green Curry is a pretty feisty monster! I love spice and I love a South East Asian Curry - as heat goes, I've eaten some hard to handle dishes in my time. All of them Thai!

My eyes My Eyes!

One restaurant in particular in Thailand served up a green curry so spicy I thought I might go blind. After two mouthfuls, I called it a day - all this to much laughter from the locals.

If I eat a green curry, I'm prepared for a spice hit, but with most of spicy dishes, I don't over do it. It's not a pissing competition here, my food is tasty and that's pretty much it! I'll give you HOT, but not at a "my eyes! MY EYES!" level.

Quick curry? It's in the bag.

After the mighty Massaman Beef curry, green curry is my favourite to eat at home. I always have this spice paste in little bags, ready to use for a curry, or as a marinade or base of a stir-fry. All Thai pastes can be used as a starting point for things other than curries, so make a big batch and, like me freeze it. You'll be high-fiving yourself when you're tired and want a tasty curry in front of you in 20 minutes.

I've eaten countless versions of green curry over the years - with all kinds of ingredients - chicken, pork, beef, duck, seafood and even blood cubes! But for this version I'm keeping it simple with vegetables. I've suggested the vegetables I have at home right now, but the sauce can take whatever veg you have on hand.

The final dish is a creamy, vibrant hit of spice and the lime at the end adds a sour citrus note to freshen the flavour for a more rounded taste.

How to make my Vegetable Thai Green Curry

Vegetable Thai Green Curry

Vegetable Thai Green Curry

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Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings (adjustable) 4
Calories (per serving) | 367

Ingredients

For the paste

  • 6 green thai chillies (chopped).
  • 1 lemon grass stalk (white part only chopped - reserve the rest)
  • 2 shallots (chopped)
  • 2 stalks fresh coriander stems (chopped - reserve leaves)
  • 1/2 tbsp cumin powder
  • 1/2 tbsp coriander powder
  • 1 tsp shrimp paste
  • 4 cloves garlic
  • 1/2 tsp fresh galangal (or 1 teaspoon fresh ginger - chopped)
  • 1 kaffir lime leaf
  • 1/2 tsp salt
  • 1/2 tsp white pepper

Other Ingredients

  • 2 kaffir lime leaves
  • 1 400ml can coconut milk (diluted with 200ml water)
  • 4 tbsp peanut oil
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 300 g assorted vegetables (cut into equal sizes) - I used broccoli, carrot, onion and eggplant
  • 1 lime (juice of)

Instructions

To make the paste

  • Blend all the paste ingredients in a food processor or pestle & mortar into a very fine paste. Set aside.

To make the curry

  • Heat the oil in a wok over a moderate temperature.
  • Add the paste to the pan and stir for 3-4 minutes until fragrant.
  • Now about 1/4 cup of the coconut milk and stir in for another 2 minutes until a little oil separates.
  • Next up is the coconut milk - pour that in and add the kaffir lime leaves and fish sauce, lemongrass stalk and sugar. Stir well.
  • Bring the sauce to a boil then reduce the heat a little and let it bubble for 5 minutes.
  • Tip in the vegetables and simmer for a further 3-4 minutes until just softened. Remove from the heat and squeeze over and stir in the lime juice. Have a taste and add a little more fish sauce, salt, sugar or lime juice as you see fit. Serve with lots of fluffy Jasmine rice

Nutrition

Nutrition Facts
Vegetable Thai Green Curry
Amount Per Serving
Calories 367 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 14mg5%
Sodium 1059mg46%
Potassium 355mg10%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 121IU2%
Vitamin C 19mg23%
Calcium 54mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course
Cuisine | Thai
Keyword | Curry, Vegan, Vegetarian
Vegetable Thai Green Curry

Did you make my Vegetable Thai Green Curry?

How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.

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