Indulge in the exquisite flavors of Thailand with our tantalizing Vegetarian Thai Green Curry recipe!
Bursting with aromatic herbs and zesty spices, this vibrant dish promises to transport your taste buds to an exotic paradise. Creamy coconut milk forms the base of this luscious curry, embracing a harmonious medley of fresh vegetables and tofu, all lovingly simmered in the traditional green curry paste.
Whether you’re a seasoned curry enthusiast or a curious foodie, this aromatic delight will surely leave you craving for more. Embark on a culinary journey as we guide you through creating this authentic Thai masterpiece, perfect for both adventurous foodies and those seeking a comforting, yet exciting meal. Get ready to elevate your taste buds and impress your guests with a dish that captures the essence of Thai cuisine. Let’s dive into the world of flavors that is Thai Green Curry!
Traditionally Thai green curry recipe is a spicy, hot green nonvegetarian curry from Thailand. But here I have made the same curry with vegetables and tofu.
I always make the green curry paste at home as the store-bought paste has a lot of preservatives in it. You get the best results when you use Thai ingredients. But if it is not available you can very well substitute it with available local ingredients.
I have listed below the ingredients used in the traditional Thai green curry and its replacement for your convenience. The taste of the curry may slightly differ when prepared with substitutes but it yet tastes awesome.
How to make Thai Green Curry Recipe?
Green Thai Curry paste is made from
Original: Replacement ingredients
Galangal: use ginger
Kaffir lime leaves: use lemon zest
Thai chilies: Use green chilies
Shallots: use onions
Lemongrass: Use lemon zest
Thai chili: green chili
Ingredients For The Real Thai Green Curry Paste
½ inch galangal
2-3 Thai chilies + 1 green chili
5-6 shallots
3 cloves Garlic
1-inch ginger
½ cup coriander leaves
2-3 kaffir lime leaves
1 lemongrass stalk chopped
2 tsp coriander seeds
1 tsp cumin seeds
½ tbsp soya sauce
¼ tsp lemon zest
How To Make Veg Thai Green Curry Recipe
Vegetables of your choice ( carrots, beans, mushrooms, baby corn, cauliflower, potatoes)
A few sprigs of coriander leaves along with some stems.
3 tbsp Thai green curry paste
1.5 tbsp Thai Basil leaves or kafir lime leaves
¾ cup Thick coconut milk
1-2 tbsp coconut sugar/ jaggery powder/ date paste
Himalayan pink salt
2 cups water
METHOD
- Let’s first make the Thai Green curry paste. Add all the ingredients for the paste into a blender and grind it into a smooth paste adding a little water. You can store this paste in a container and use it in the future while making this recipe.
- Steam the vegetables separately in a steamer till they are soft.
- In a pan add 2-3 tablespoons of Thai curry paste and saute it for 3-4 minutes till the raw smell goes off. Add coconut sugar and coconut milk, mix well, and bring it to a boil.
- Add the steamed vegetables to this mixture, basil leaves, and salt, and cook it for another 3-4 minutes till the vegetables mix well with the mixture.
- Enjoy this recipe with steamed rice or Jasmine rice.
Note:
In case you find it difficult to prepare Thai Green curry paste at home, you can buy it here.
Our Thai Green Curry recipe offers more than just a meal; it’s a sensory journey that ignites your taste buds and warms your soul. With every spoonful, you’ll savor the perfect balance of vibrant herbs, velvety coconut milk, and the delightful heat of green chilies.
Whether you’re a seasoned chef or just starting your kitchen escapades, this recipe promises an experience that’s as rewarding as it is delicious. So, don your apron, gather the ingredients, and let the magic unfold in your kitchen. Unleash your inner chef and treat yourself to the symphony of flavors that is Thai Green Curry – a dish that’s bound to become a favorite.
Do not forget to check our easy-to-make Vegetarian Burmese Khow Suey recipe which is equally delicious and flavourful.
I am sure you would love this recipe.
Do try it and let me know your views in the comments section.
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