The BEST Vegetarian Thai Green Curry Recipe

🌿 A Taste of Thailand at Home

There are dishes that feed your body, and then there are dishes that feed your soul. For me, Vegetarian Thai Green Curry does both. Creamy, fragrant, and boldly flavored with herbs, coconut milk, and a medley of colorful vegetables, this Thai classic has become a mainstay in our family kitchen.

Whether you’re vegan, vegetarian, or just looking for a satisfying meatless meal, this dish brings authentic Southeast Asian flair to your table—without the takeout container.

🥥 Why This Green Curry Works

Thai green curry is all about balance—spicy, creamy, tangy, and herbaceous. Here’s why this version is the ultimate vegetarian adaptation:

• ✅ Authentic Thai Flavors using lemongrass, kaffir lime leaves & Thai basil
• ✅ Plant-Based Protein from tofu or chickpeas
• ✅ Customizable Veggies – use seasonal produce
• ✅ Restaurant-Quality Taste at home
• ✅ Naturally Gluten-Free & Vegan (with swaps)

🛒 Key Ingredients You’ll Need

🧄 For the Curry Base:

• Coconut oil – 2 tbsp
• Thai green curry paste – 3–4 tbsp (ensure vegan)
• Full-fat coconut milk – 2 cans (400ml each)
• Vegetable broth or water – ½ cup
• Palm sugar or brown sugar – 1–2 tsp
• Soy sauce or tamari – 2 tbsp
• Fresh lime juice – 1–2 tbsp

🧘 Aromatics & Herbs:

• Lemongrass – 1 stalk, bruised
• Galangal (or ginger) – 1-inch, sliced
• Kaffir lime leaves – 4–5, torn
• Thai basil leaves – ½ cup
• Cilantro (for garnish) – handful
• Red Thai chilies (optional garnish)

🥦 Vegetables (Approx. 4–5 cups):

• Broccoli – 1 cup florets
• Green beans – 1 cup, trimmed
• Red bell pepper – 1, sliced
• Zucchini – 1, sliced
• Bamboo shoots – ½ cup
• Baby corn – ½ cup, halved

🧈 Protein Options:

• Tofu (firm or extra-firm) – 1 block, pressed & cubed
• Optional: chickpeas, tempeh, or plant-based chicken strips

🍳 Step-by-Step Instructions

1. Prep Everything First

• Wash, chop, and measure all vegetables.
• Press tofu for 20–30 mins to remove excess water.
• Open coconut milk cans without shaking to access the thick cream.

2. Bloom the Curry Paste

In a large wok or deep skillet, heat 2 tbsp coconut oil over medium heat. Scoop the thick cream from the top of one coconut milk can and add to the pan. When bubbling, stir in 3–4 tbsp green curry paste. Cook for 1–2 mins, stirring constantly, until highly fragrant and the oil begins to separate.

3. Build the Broth

Pour in the remaining coconut milk and ½ cup broth. Add:

• Bruised lemongrass
• Sliced galangal
• Torn kaffir lime leaves

Simmer gently for 10–15 mins, covered partially, to infuse the flavors.

4. Add Tofu and Vegetables

Add cubed tofu and harder vegetables (like broccoli, green beans). Simmer 3–5 mins.

Then add:

• Zucchini
• Red pepper
• Bamboo shoots
• Baby corn

Simmer another 5–7 mins until all veggies are tender-crisp.

5. Balance the Flavors

Turn heat to low or off. Stir in:

• 1–2 tsp palm sugar
• 2 tbsp soy sauce
• 1–2 tbsp fresh lime juice

Taste & Adjust:

• More saltiness? Add soy sauce
• More tang? Add lime
• More sweetness? Add sugar
• Too thick? Add a splash of broth
• Too thin? Simmer to reduce

6. Finish with Thai Basil

Stir in ½ cup Thai basil leaves just before serving. Remove lemongrass, galangal, and lime leaves if desired.

🍚 How to Serve

Serve your Thai green curry in shallow bowls with:

🔸 Rice & Noodles:

• Steamed jasmine rice (classic)
• Brown rice or coconut rice
• Rice noodles (for a soupy twist)
• Quinoa (protein-packed alt)

🔸 Toppings & Garnishes:

• Fresh cilantro or Thai basil
• Lime wedges
• Sliced red chilies
• Crispy shallots or peanuts
• A dollop of coconut yogurt (optional)

🧊 Storage & Reheating Tips

Note: Coconut milk may separate. Stir gently while reheating. Add a splash of broth or coconut milk if needed.

🔥 Pro Cooking Tips

✅ Bloom the paste in coconut cream — never skip this!
✅ Use full-fat coconut milk for richness
✅ Add vegetables in stages to avoid mushy textures
✅ Balance flavors at the end (taste every time!)
✅ Don’t skip Thai basil — it completes the dish!

🧾 Nutrition Info (Per Serving)

Based on tofu + full-fat coconut milk. Nutritional values vary with substitutions.

❓ Frequently Asked Questions

Q: Can I make this vegan?

Yes! Use a vegan-certified curry paste (check for shrimp paste), soy sauce instead of fish sauce, and all plant-based ingredients.

Q: Is Thai green curry spicy?

Yes, moderately so. Reduce the curry paste if needed. Add extra chilies for more heat.

Q: Can I use store-bought curry paste?

Absolutely. Just check for quality and vegan labels. Bloom it well to unlock full flavor.

Q: What if I can’t find Thai basil?

Use sweet basil or even a touch of fresh mint as a last resort. Thai basil has a unique anise note.

Q: Can I freeze leftovers?

Yes. Freeze for up to 3 months. Reheat gently and stir well before serving.

🖨️ Printable Recipe Card

🌱 The BEST Vegetarian Thai Green Curry

Yield: 4 servings | Time: 50 mins | Vegan-Friendly

Ingredients:

• 2 tbsp coconut oil
• 3–4 tbsp green curry paste (vegan)
• 2 cans full-fat coconut milk
• 1 block tofu, cubed
• ½ cup vegetable broth
• Aromatics: lemongrass, galangal/ginger, kaffir lime leaves
• 4–5 cups assorted vegetables
• 1–2 tsp palm sugar
• 2 tbsp soy sauce
• 1–2 tbsp lime juice
• ½ cup Thai basil

Instructions:

1. Bloom curry paste in oil and coconut cream
2. Add coconut milk, broth, aromatics — simmer 10 mins
3. Add tofu + hard veggies — simmer
4. Add softer veggies — simmer
5. Season with soy, lime, and sugar
6. Stir in basil and serve hot

📌 Best served with jasmine rice and topped with cilantro, lime, and crispy shallots!

❤️ Final Thoughts

This Vegetarian Thai Green Curry brings the magic of Thailand to your home kitchen with every spoonful. Whether you’re cooking for family, guests, or simply treating yourself, this dish will impress—and nourish.