Thai Green Curry (Veg) Recipe

Thai Green Curry (Veg) — authentic flavors, vegetarian-friendly

Thai Green Curry special

Thai green curry (Gaeng Kiew Wan) balances fresh green herb heat (green chiles, basil), citrus brightness (kaffir lime), aromatic roots (galangal, lemongrass), and creamy coconut milk. Traditionally the paste contains fish sauce and shrimp paste; here you’ll learn a fully vegetarian (and easily vegan) version that keeps the classic layers—using soy sauce/tamari and miso/seaweed for savory depth. The curry is naturally gluten-free when made with tamari and pairs beautifully with jasmine rice.

Yield, time & difficulty

• Serves: 4 as a main with rice

• Active time: 35–45 minutes (including paste)

• Total time: 45–55 minutes

• Difficulty: Easy–Intermediate (simple steps, big payoff)

• Best with: Steamed jasmine rice or brown rice, or rice noodles

Ingredients

A) Vegetarian Green Curry Paste (makes ~1 cup; enough for 4–6 servings)

You can refrigerate leftovers 4–5 days or freeze 2–3 months.

• Fresh green chilies (Thai bird’s eye for hot or serrano/jalapeño for medium) – 8–12, de-seeded for milder heat

• Lemongrass – 2 stalks (tender inner part only), sliced

• Galangal (or ginger if unavailable) – 1½ tbsp, sliced

• Kaffir lime leaves – 4–6 (or 1 tsp lime zest + 1 tsp lemon zest)

• Coriander roots/stems (cilantro stems) – ½ cup, chopped

• Garlic – 6–8 cloves

• Shallots – 2 medium (or 1 small red onion)

• Fresh Thai basil leaves – ½ cup, loosely packed (plus more for finishing)

• Coriander seeds – 1 tsp, lightly toasted

• Cumin seeds – ½ tsp, lightly toasted

• White pepper – ½ tsp (or black pepper)

• Soy sauce or tamari – 1 tbsp (or 1–2 tsp vegan fish sauce, if available)

• Miso paste (white or yellow) – 1 tsp (umami; sub 1 tsp light soy if skipping)

• Neutral oil – 2–3 tbsp (or a splash of coconut milk for a no-oil blend)

• Lime juice – 1 tbsp (to brighten)

• Salt – ½ tsp (adjust after tasting)

Note on authenticity: Classic pastes include shrimp paste; our combo of miso + soy/tamari and seaweed (optional nori flake) mimics savoriness while keeping it vegetarian.

B) Curry & Vegetables

• Coconut oil (or neutral oil) – 1 tbsp

• Green curry paste – ½ to ¾ cup (start with ½; add more for heat)

• Coconut milk (full-fat) – 600 ml (about 1½ cans of 400 ml)

• Vegetable stock or water – 1 cup (240 ml)

• Firm tofu – 400 g, pressed and cubed (or tempeh/paneer if not vegan)

• Vegetables (about 500–600 g total; choose 5–6):

  • Thai or small eggplant, quartered (or Indian round eggplant)

  • Zucchini/courgette, half-moons

  • Broccoli florets

  • Bell pepper (green or red), strips

  • Baby corn, halved

  • Snow peas or green beans

  • Mushrooms (button/oyster), sliced

  • Carrot, thin rounds (optional, for color)

• Palm sugar – 2 tsp (or jaggery)

• Soy sauce/tamari – 1–2 tbsp (to taste)

• Kaffir lime leaves – 3–4, torn (if available)

• Thai basil – a big handful, for finishing

• Lime juice – 1–2 tbsp, to finish

• Salt – to taste

• Optional heat – a couple of slit green chilies

Step-by-step: Paste + Curry

Step 1 — Make the green curry paste

1. Toast spices: In a dry pan, lightly toast coriander and cumin seeds for 30–45 seconds until fragrant. Cool.

2. Prep aromatics: Remove tough outer leaves of lemongrass; use tender cores. Rough-slice galangal/ginger, garlic, shallots; de-seed chilies if needed.

3. Grind: Add toasted spices, chilies, lemongrass, galangal, kaffir leaves (or zest), cilantro stems, garlic, shallots, basil, pepper, miso, soy/tamari, salt, lime juice to a blender.

4. Blend with oil (or coconut milk): Add 2–3 tbsp oil; process to a thick, smooth paste. Add a tablespoon of water only if necessary. Taste: it should be bright, hot, and aromatic with a savory base.

Texture tip: A slightly coarse, vibrant green paste is perfect; don’t over-thin it.

Step 2 — “Crack” the coconut milk (restaurant aroma trick)

1. In a wok or heavy pan on medium heat, add ½ cup coconut milk (from the thick, creamy top).

2. Cook 2–3 minutes until it looks glossy and the fat begins to separate (tiny oil pools).

3. Stir in ½–¾ cup green curry paste; sauté 2–3 minutes until the paste smells cooked and deep green.

This step blooms the aromatics just like Thai kitchens do; it prevents a raw, grassy taste.

Step 3 — Build the curry base

1. Add the remaining coconut milk + 1 cup stock/water.

2. Stir in palm sugar/jaggery and soy/tamari.

3. Drop in torn kaffir lime leaves (if you have them).

4. Bring to a gentle simmer (not a rolling boil).

Step 4 — Add protein & vegetables by cook time

1. Tofu: Add the tofu cubes first; simmer 3–4 minutes so they absorb flavor.

2. Hard veg (carrot, baby corn, broccoli stems, eggplant): add next; cook 3–4 minutes.

3. Tender veg (zucchini, mushrooms, peppers, snow peas): add last; cook 2–3 minutes until crisp-tender and bright.

Keep vegetables vibrant; overcooking dulls color and turns the curry muddy.

Step 5 — Finish & balance

1. Taste for salt–sweet–sour–heat balance. Adjust soy, sugar, or chilies.

2. Turn off heat and stir in Thai basil and 1–2 tbsp lime juice.

3. Rest 2 minutes so flavors settle. Serve hot with steamed jasmine rice.

Flavor balancing 101 (memorize this!)

• Too salty? Add a splash more coconut milk or a pinch of sugar.

• Too sweet? More lime juice or a splash of stock.

• Too sour? A tiny bit more sugar and coconut milk.

• Too mild? Stir in more paste or a chopped green chili; simmer 1 minute.

• Tastes flat? Add a few torn basil leaves and one more kaffir leaf; rest 2 minutes.

Substitutions & sourcing (no stress)

• Galangal → Use fresh ginger (slightly more peppery).

• Kaffir lime leaves → Use lime zest + a strip of lemon zest; finish with extra basil.

• Lemongrass → Use lemon zest + a bit of ginger; or bottled lemongrass paste (check labels).

• Thai basil → Use Italian basil + a few mint leaves (lighter, but good).

• Palm sugar → Jaggery or light brown sugar.

• Shrimp paste (trad.) → Miso + soy/tamari + optional nori flake (vegetarian umami).

• Tofu → Tempeh or paneer (not vegan), or extra mushrooms for a veg-only curry.

• Coconut milk: Full-fat gives body; lite coconut milk works but is thinner (reduce stock slightly).

Pro tips for restaurant-style green curry

1. Use lots of fresh herbs. Cilantro stems and basil give that signature green aroma.

2. Cook the paste in fat. Cracking coconut milk unlocks flavor.

3. Keep it green. Don’t brown the paste; medium heat only. Add spinach or extra basil at the end for color if needed.

4. Cut veg evenly so they cook at the same rate.

5. Don’t skip resting 1–2 minutes after finishing; it rounds off the edges.

Serving & pairing

• Classic pairing: Steamed jasmine rice to soak up the sauce.

• Low-carb: Cauliflower rice (briefly sautéed) or zoodles.

• With noodles: Rice noodles (thin or wide) tossed with a spoon of curry sauce.

• Toppings: Fresh basil, thin chili slices, a squeeze of lime, and a drizzle of coconut cream for presentation.

Make-ahead, storage & reheating

• Paste: Refrigerate 4–5 days or freeze portions for 2–3 months (ice-cube tray works well).

• Cooked curry: Refrigerate in airtight container up to 3 days. Coconut milk may separate on chilling; gently reheat and it will emulsify again.

• Freezing curry: Texture of some veg (zucchini, eggplant) softens after thawing; still tasty but fresher is better.

• Reheat: Low heat, do not boil vigorously to protect the basil aroma.

Troubleshooting

• Curry is pale/gray: Paste browned; next time lower heat and add paste to “cracked” coconut cream.

• Oily layer on top: Normal with coconut milk. Emulsify by whisking or adding a splash of hot stock while stirring.

• Too watery: Simmer 3–5 more minutes uncovered; or add a few tofu cubes and reduce stock next time.

• Bitter edge: Over-cooked basil or old kaffir leaves. Finish with fresh basil and a little sugar.

• Not aromatic enough: Your paste lacks herbs. Increase cilantro stems/basil, or add a few mint leaves at the end (sparingly).

Nutrition facts (approximate, per serving)

Assumptions for the pot (4 servings): 600 ml full-fat coconut milk, 400 g firm tofu, ~500 g mixed vegetables, 1 tbsp oil, 2 tsp palm sugar, soy/tamari for seasoning. Rice is not included.

Reference values used (typical averages):

• Coconut milk (per 100 ml): 190 kcal, 20 g fat, 3 g carbs, 2 g protein

• Tofu firm (per 100 g): 76 kcal, 4.8 g fat, 1.9 g carbs, 8 g protein

• Mixed non-starchy veg (per 100 g): 25 kcal, 0.2 g fat, 5 g carbs, 1.5 g protein, ~2.5 g fiber

• Oil (1 tbsp): 120 kcal, 14 g fat

• Palm sugar (2 tsp ≈ 8 g): 32 kcal, 8 g carbs

Per whole pot calculations:

• Coconut milk (600 ml): 6 × 190 = 1140 kcal; fat 6 × 20 = 120 g; carbs 6 × 3 = 18 g; protein 6 × 2 = 12 g

• Tofu (400 g): 4 × 76 = 304 kcal; fat 4 × 4.8 = 19.2 g; carbs 4 × 1.9 = 7.6 g; protein 4 × 8 = 32 g

• Veg (500 g): 5 × 25 = 125 kcal; fat 5 × 0.2 = 1 g; carbs 5 × 5 = 25 g; protein 5 × 1.5 = 7.5 g; fiber 5 × 2.5 = 12.5 g

• Oil (1 tbsp): 120 kcal; fat 14 g

• Palm sugar (8 g): 32 kcal; carbs 8 g

Totals (whole pot):

• Calories: 1140 + 304 + 125 + 120 + 32 = 1721 kcal

• Fat: 120 + 19.2 + 1 + 14 = 154.2 g

• Carbs: 18 + 7.6 + 25 + 8 = 58.6 g

• Protein: 12 + 32 + 7.5 = 51.5 g

• Fiber: ~12.5 g (from vegetables)

Per serving (divide by 4):

• Calories: 1721 ÷ 4 = 430 kcal (approx.)

• Fat: 154.2 ÷ 4 = 38.6 g

• Carbs: 58.6 ÷ 4 = 14.7 g

• Protein: 51.5 ÷ 4 = 12.9 g

• Fiber: 12.5 ÷ 4 ≈ 3.1 g

• Sodium: varies with soy; 2 tbsp soy sauce ≈ 2000 mg sodium per pot → ~500 mg per serving (estimate)

Numbers are estimates; brands and exact amounts change results. Using lite coconut milk or less oil reduces calories and fat; adding potatoes or serving with rice increases carbs.

Interesting facts

1. Thai green curry is called “Gaeng Kiew Wan”—literally “sweet green curry,” where sweet refers to its color tone, not high sugar.

2. The vivid green comes from fresh herbs and green chilies; some cooks add a few spinach/basil leaves at the end to keep the color bright.

3. Traditional pastes rely on shrimp paste for umami; vegetarian adaptations use miso, soy, and seaweed to emulate depth.

4. Kaffir lime leaves contribute an unmistakable citrus perfume that defines the dish in Thai cooking.

5. The “cracked coconut cream” technique is a classic Thai trick to bloom spices and release essential oils for a fuller aroma.

FAQ

Can I use store-bought green curry paste?
Yes. Check the label—most contain shrimp paste. For vegetarian, look for vegan versions or make your own (10–12 minutes).

How spicy is this?
Heat depends on chilies. De-seed for mild, keep seeds for hot. You control intensity by how much paste you add.

What if I can’t find kaffir lime leaves?
Use lime zest + a little lemon zest and finish with extra basil + lime juice.

Can I skip soy sauce?
Use tamari (gluten-free) or a vegan fish sauce alternative. Salt to taste if skipping all.

Is it meal-prep friendly?
Yes—make the paste ahead. Cooked curry keeps 3 days refrigerated; reheat gently.

Quick recipe card

Thai Green Curry (Veg)
Paste: Blend green chilies, lemongrass, galangal/ginger, kaffir leaves (or zest), cilantro stems, garlic, shallots, basil, toasted coriander & cumin seeds, white pepper, soy/tamari, miso, lime juice, salt, oil until smooth.
Curry: Crack ½ cup coconut milk; sauté ½–¾ cup paste 2–3 min. Add remaining coconut milk + 1 cup stock, palm sugar, soy, kaffir leaves; simmer. Add tofu (3–4 min), then hard veg (3–4 min), then tender veg (2–3 min). Finish with Thai basil + lime juice. Serve with jasmine rice.