Vegetarian Thai Green Curry Recipe

Name: Vegetarian Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green curry paste; 2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped; 2 inch piece ginger; 1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces); 2 cloves of garlic; 2 -3 shallots or 1 small red onion; 2-3 green chilies (adjust as per taste); 8-10 stalks of cilantro (stems AND leaves); 2-3 fresh kaffir lime leaves or the zest from one lime; Juice of 1 lime (use the zested fruit); 1/2 cup thai basil leaves; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 tablespoons soy sauce; Green curry; 1/2 a pack of extra firm tofu, cut into cubes; 1 green bell pepper cut into strips; 1 bunch scallions, sliced lengthwise & cut into 2 inch pieces; 4-5 Chinese green long beans cut into 2 inch pieces.; 1 carrot cut into julienned strips; 1/2 can of baby corn; 1 shot small can straw mushrooms; 2 tablespoons sesame oil; 1 can coconut milk; 10-12 leaves of thai basil, torn; 2-3 stalks cilantro, torn into pieces, stalks et al!; 1-2 green chiles slit partially lengthwise; Soy sauce as required

Servings: persons

Green curry paste
2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped
2 inch piece ginger
1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces)
2 cloves of garlic
2 -3 shallots or 1 small red onion
2-3 green chilies (adjust as per taste)
8-10 stalks of cilantro (stems AND leaves)
2-3 fresh kaffir lime leaves or the zest from one lime
Juice of 1 lime (use the zested fruit)
1/2 cup thai basil leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons soy sauce
Green curry
1/2 a pack of extra firm tofu, cut into cubes
1 green bell pepper cut into strips
1 bunch scallions, sliced lengthwise & cut into 2 inch pieces
4-5 Chinese green long beans cut into 2 inch pieces.
1 carrot cut into julienned strips
1/2 can of baby corn
1 shot small can straw mushrooms
2 tablespoons sesame oil
1 can coconut milk
10-12 leaves of thai basil, torn
2-3 stalks cilantro, torn into pieces, stalks et al!
1-2 green chiles slit partially lengthwise
Soy sauce as required

1
Combine all the green curry paste ingredients into a fine ...thick emulsion, adding soy sauce as required to dilute it instead of water. Set aside
2
Heat the sesame oil in a skillet, add the scallions to saute till they turn limp. Remove and set aside.
3
In the same pan add the green curry paste and fry till it just begins turning color. add the scallions and other vegetable along with the tofu.
4
Adding as little water as possible, lower the heat, cover and cook till the vegetables are tender, yet retain some crunchiness. Season with Soy sauce to add salt.
5
Add the cilantro, slit green chilli and basil . Give it a stir to bring out the basil's aroma.
6
Add the Coconut milk & heat on a low flame till the ingredients are well combined. Taste and adjust for salt using the soy sauce. Remove from heat. garnish with more torn basil leaves & cilantro. Serve with plain jasmine rice or rice noodles.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Green curry paste, 2-3 stalks of lemon grass (the pale lower bulbs onlly) chopped, 2 inch piece ginger, 1 inch piece galangal (or 1 'coin' of the dried version of it, crushed into small pieces), and more.

Yes, Vegetarian Thai Green Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Thai Green Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions