Vegetarian Thai Green Curry
Servings: 3–4
Prep Time: 15 mins | Cook Time: 20 mins
Ingredients
For the Green Curry Paste (or use store-bought):
1 cup fresh coriander (cilantro) leaves
3–4 green chilies (adjust to taste)
1 stalk lemongrass (chopped, or 1 tsp lemongrass paste)
1 inch ginger (or galangal if available)
3–4 garlic cloves
1 small onion or 2 shallots
Zest of 1 lime
1 tbsp lime juice
1 tbsp soy sauce or tamari
½ tsp ground cumin
½ tsp ground coriander
1–2 tbsp water (to blend)
For the Curry:
1 tbsp oil (coconut or vegetable oil)
2–3 tbsp green curry paste (homemade or store-bought)
1 can (400 ml) coconut milk
1 cup vegetable broth or water
1 cup broccoli florets
1 cup bell peppers (red/yellow, sliced)
1 cup zucchini or baby corn (sliced)
½ cup carrots (sliced)
½ cup tofu (cubed and lightly pan-fried) – optional
1–2 tsp soy sauce (to taste)
1 tsp sugar (palm or brown sugar)
½ tsp salt (or to taste)
Thai basil leaves or fresh basil (for garnish)
Lime wedges (for serving)
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Instructions
1. Make the Curry Paste (Skip if using ready-made)
Blend all paste ingredients in a blender or food processor until smooth. Add a little water to help blend if needed.
2. Cook the Curry
Heat oil in a pan or wok over medium heat.
Add green curry paste and sauté for 2–3 minutes until fragrant.
Pour in coconut milk and stir well to combine.
Add vegetable broth, soy sauce, sugar, and salt. Bring to a gentle simmer.
Add hard vegetables first (carrots, broccoli), simmer for 3–4 minutes.
Add softer vegetables (zucchini, peppers, baby corn) and tofu. Cook for another 4–5 minutes or until tender but still vibrant.
Taste and adjust salt, spice, or sweetness as needed.
3.Serve
Garnish with Thai basil or fresh basil leaves.
Serve hot with steamed jasmine rice or rice noodles.
Add a lime wedge for extra freshness.
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Tips:
Add bamboo shoots, snap peas, or mushrooms for variety.
Use canned or jarred Thai green curry paste for a quicker version.
For creamier curry, use full-fat coconut milk.